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Yunnan Qingzhen·Xuan Nu Guan Guo Beef·Sour Cabbage Beef (Yonghe Gong Store)

火锅 · ⭐ 4.3

No. 32, Wudao Ying Hutong

Dishes

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  Lijiang Seven-color Potato

  Lijiang Seven-color Potato is a dish primarily made with potatoes of various colors, typically red, yellow, and purple. After being cleaned and cut into pieces or slices, the potatoes are cooked by steaming, boiling, or stir-frying. Some recipes add minimal seasonings such as salt, green onions, or chili to highlight the natural flavor and vibrant colors of the potatoes.
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  Yunnan Murong Rose Flower Cake

  Yunnan Mo Hong rose flower cake made with local Yunnan Mo Hong rose petals, wrapped in a dough of flour, sugar, and butter, filled with a mixture of rose petals and sugar, then baked. Crispy crust, soft filling, rich rose aroma.
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  Yunnan Ginger Gourd

  Yunnan ginger gourd is a dish featuring ginger gourd as the main ingredient, sliced or cut into segments and stir-fried with garlic, chili, and seasonings. A small amount of salt and flavoring is added to preserve its crisp texture.
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  Yunnan Dry Pot Beef

  Yunnan dry pot beef uses fresh beef as the main ingredient, paired with potatoes, green peppers, and onions, stir-fried quickly at high heat. Beef slices are marinated and cooked together with vegetables in a dry pot to absorb rich flavors.
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  Yunnan-Guizhou Hot Pot Beef

  Yun Gui hot pot with tender yellow beef slices, served with vegetables, tofu, and mushrooms in a special broth, popular in Yunnan and Guizhou region.
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  Dali Water Flower

  Dali Water Flower is a dish made with pork tenderloin. The meat is sliced, coated with egg white and starch, then stir-fried with ingredients like wood ear mushrooms and carrots. First, the meat is gently cooked, then vegetables are added and stir-fried together, finally seasoned and thickened to achieve a tender texture and vibrant colors.
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  Fried Shiping Tofu with Curdled Texture

  Deep-fried Shiping tofu skin tofu is a dish featuring Shiping's specialty tofu skin tofu as the main ingredient. The tofu is fried until crispy on the outside and tender inside. Cut into pieces and deep-fried in hot oil until golden brown, it can be enjoyed with dipping sauce or directly.
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  Honghe Hani Red Rice Noodles

  Made from red rice grown in Honghe, Yunnan, this dish features tender noodles served in a tangy and spicy broth with meat and vegetables—authentic Hani ethnic cuisine.
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  Classic Snowflake Wagyu Beef

  Snowflake beef uses premium beef with marbled slices, quickly blanched or simmered after marinating to keep it tender. Often cooked with vegetables and mushrooms, commonly found in hot pot or stir-fry dishes.
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  Old Jar Sichuan Pickled Vegetable Clear Soup Pot

  Old jar sour cabbage clear soup uses fermented sour cabbage as the main ingredient, combined with clear broth made from pork or chicken bones, and a touch of ginger and scallions. The sour cabbage, traditionally fermented, offers a refreshing tang that blends uniquely with the broth. Add tofu, vermicelli, or meat for a complete meal.
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  Old Jar Sichuan Pickled Vegetable Hot Pot

  Old jar sour cabbage red soup pot features sour cabbage as main ingredient, paired with pork slices, bean sprouts, and vermicelli. The base is stir-fried with beef tallow and chili, then simmered with broth to create a rich red soup base. Ingredients are dipped in the pot for cooking, preserving the sour and spicy flavors.

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