春城小馆·云南融合菜(吾悦广场店)
特色菜 · ⭐ 4.1
Shop No. 1, Huan Yuan, Bailongtan, Chunrong Street, Luolong Subdistrict
China trip · China travel
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Dishes
Spiced Potato SlicesA dish made of sliced potatoes stir-fried with spices like garlic, ginger, and chili for a flavorful and crunchy side.
Simao Stir-Fried ChickenA Yunnan specialty dish made by stir-frying chicken with green peppers, onions, and garlic, offering a fragrant and slightly spicy flavor.
Mango and Beef Stir-fryA Yunnan specialty dish featuring fresh mango and tender beef stir-fried with vegetables, offering a sweet-sour flavor and vibrant texture.
Chun City Braised PorkChun City braised pork uses fatty pork belly as the main ingredient, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, ginger slices, and scallions. It has a bright red color, rich flavor without greasiness, melts in the mouth, and features a strong savory-sweet taste.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Banna Spiced BeefBanna Spiced Beef features tender beef marinated in Dai-style spices like lemongrass, kaffir lime leaves, and chili, then slow-cooked to perfection.
Bang Na Oil-Pickled PigskinA Yunnan specialty dish made by stir-frying blanched pigskin with hot oil, garlic, chili, and spices for a crispy, aromatic bite.
Tomato Stir-fried Water Fern SaladA dish made by stir-frying fresh tomatoes with water fern salad, seasoned with salt and sugar for a refreshing, tangy flavor.
Tomato and Green Pepper Stir-fry with PorkA classic home-style dish made by stir-frying fresh tomatoes, green peppers, and pork slices for a tangy, savory flavor.
Rice Soup with Bitter GreensA light dish made by simmering bitter greens in rice soup, offering a refreshing and slightly bitter taste.
Flying Hollow VegetableStir-fried water spinach is a dish made primarily with water spinach. The vegetable is washed, cut into segments, and quickly stir-fried in hot oil with garlic and salt to retain its crisp texture.