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Cloud Kitchen · Simao Cuisine

地方菜 · ⭐ 4.4

Chunyu 937 Industrial Park, Majie Street

Dishes

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  Mango Salad

  A refreshing salad made with fresh mango, garlic, chili, vinegar, and sugar, perfect for summer.
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  Braised Spare Ribs Wrapped in Clay

  Braised spare ribs, made with pork ribs as the main ingredient, marinated with various spices and seasonings, then wrapped in lotus leaves and coated with yellow clay before baking. The finished ribs are tender and juicy, infused with the fresh aroma of lotus leaves and the smoky fragrance of baked clay, offering a unique flavor.
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  Papaya Chicken

  Papaya chicken is a dish made with chicken and papaya as main ingredients. Chicken pieces are stewed with papaya slices, which soften during cooking and release natural sweetness that blends with the chicken's flavor. A few ginger slices and scallions are typically added for aroma and to reduce fishiness.
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  Dragon Fruit Potato Slaw

  A creative cold dish combining fresh dragon fruit and shredded potatoes, offering a crisp texture and vibrant color. The potatoes are blanched and mixed with dragon fruit cubes, vinegar, and sugar for a refreshing, tangy flavor.
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  Beef Love with Pu'er Tea

  Beef slow-cooked with Pu'er tea, resulting in tender meat infused with rich tea aroma and savory flavor.
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  Sour Bamboo Shoot Fish

  A dish made with fresh fish and sour bamboo shoots, simmered together to create a tangy and flavorful meal.
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  Sour Bamboo Shoots and Tilapia

  A dish featuring fresh tilapia cooked with sour bamboo shoots, chili, ginger, and garlic. The fish is tender, the shoots are crisp, and the flavor is tangy and spicy.
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  Wild Mushroom Hot Pot

  A hot pot featuring a variety of fresh wild mushrooms simmered in broth, offering rich aroma and nutritional benefits.
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  Bàowáng Fish

  A dish made by steaming fresh fish with ginger, scallions, and garlic, resulting in tender and flavorful meat.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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