Close

Jin Kongque Dehong Daiwei Restaurant (Wei Gongcun Branch)

地方菜 · ⭐ 4.1

No. 16, Weigong Street (opposite the southwest gate of Weibo Haojia Yuan Residential Community)

Dishes

• 

  Dai-style Potato Balls

  Dai-style potato balls are made by steaming potatoes, mashing them, mixing with seasonings, shaping into balls, coating in starch or breadcrumbs, then deep-frying until golden and crispy. The dish is crunchy on the outside and tender inside.
• 

  Toasted bread pot stewed chicken

  Toast pan-braised chicken is a dish made with chicken and toast slices cooked in a copper pot with oil. Main ingredients include chicken thighs or whole chicken pieces, toast slices, scallions, ginger, garlic, soy sauce, and cooking wine. First, the chicken is stir-fried to release oil, then seasoned and simmered until flavorful, followed by adding toast slices to absorb the sauce and become soft and tender.
• 

  Small Pot Rice Noodles

  Small pot rice noodles are a specialty snack from Yunnan, made primarily with rice noodles, accompanied by minced pork, bean sprouts, chives, and other vegetables. Cooked in a specially designed small copper pot, the broth is rich and flavorful, while the rice noodles are delicate and soft, offering a nutritious and delicious meal with a variety of fresh vegetables.
• 

  Songong Steam Pot Chicken

  Songshu Steam Pot Chicken features chicken and songshu mushrooms steamed together in a steam pot, allowing the flavors to blend naturally while preserving the original taste.
• 

  Beef Black Three Dice

  Beef Black Three Chopped is a home-style dish made primarily with beef, combined with eggplant, green pepper, and minced garlic. The beef is minced and stir-fried together with eggplant and green pepper, then seasoned with minced garlic for aroma. After seasoning, it is stir-fried evenly to complete the dish.
• 

  Shiping Soft Tofu with Sauce

  Shi Ping baojiang tofu, made from fresh soft tofu as the main ingredient, is uniquely crafted to create a distinctive texture with a firm outer layer and a smooth, juicy interior. During cooking, the tofu is fried in hot oil until golden brown, resulting in a crispy exterior while maintaining the delicate texture and rich sauce of the tofu inside, offering a layered and satisfying taste experience.
• 

  Burma Bolo

  Myanmar Baluda is a dessert made primarily with coconut milk, mango, peanuts, and glutinous rice. To prepare it, the glutinous rice is steamed and mixed with coconut milk, then combined with diced mango and roasted peanuts. Finally, it is chilled to set, resulting in a soft, chewy, and sweet texture.
• 

  Pineapple Fried Rice

  Pineapple rice is a dish primarily made with pineapple and rice. The typical preparation involves hollowing out a pineapple, filling it with glutinous rice or regular rice, adding diced pineapple and other ingredients such as raisins and goji berries, then steaming it. The finished pineapple rice has soft grains with a sweet, fruity aroma from the pineapple.
• 

  Crossing-the-bridge Rice Noodles

  Crossing-the-bridge rice noodles is a specialty snack from Yunnan, consisting of rice noodles, sliced meat, vegetables, and soup stock. The rice noodles are delicate and soft, the broth clear and flavorful, with rich ingredients that are gradually added to the hot soup to cook, preserving the fresh and tender texture of the ingredients.
• 

  Stir-fried Beef Slices with Sour Bamboo Shoots

  Stir-fried beef slices with pickled bamboo shoots is a dish featuring fresh beef slices and sliced pickled bamboo shoots. The marinated beef is quickly stir-fried with the shoots to retain tenderness and crunch. Seasoned with salt and light soy sauce, enhanced by葱姜蒜.
• 

  Lemongrass-Bound Fish

  Lemongrass-bundled fish is a dish made with fresh fish tied with lemongrass and steamed or grilled. Main ingredients include whole fish like sea bass or carp, and lemongrass, with ginger slices and green onions for aroma and to reduce fishiness. The fish is cleaned, wrapped in lemongrass, then steamed or grilled until fully cooked, absorbing the unique fragrance of lemongrass.

Reviews

• zany_soybean
  Honestly the pineapple rice here was such a surprise — super fragrant and sweet, with each grain still nice and separate, and you can actually taste the coconut and pineapple in every bite. Finished my bowl and lowkey wanted another one. The hei san duo with rice was a perfect combo too, beef stir-fried with three different veggies, super savory and a little spicy, goes so well with rice I couldn't stop eating. The place has this Dai-style decor with rattan lamps and wall paintings that give off a really cool ethnic vibe — every corner is photo-ready. Also tried the lemon jelly stuff, tangy and refreshing, exactly what you want in summer heat. Heads up though, lunch rush gets pretty packed so I'd suggest going off-peak. Definitely coming back.