Chun Chang Zai Yunnan Private Kitchen
地方菜 · ⭐ 4.4
No. 241 Xiaobao North Street
Dishes
Stove Pot ChickenStewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
Small Pot Rice NoodlesSmall 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.
Jianshui TofuJianshui tofu is a traditional soy product from Jiashui County, Yunnan Province, made from yellow beans. After soaking, grinding, filtering, and boiling, it's coagulated with gypsum or brine. The tofu has a delicate texture and smooth taste, suitable for direct consumption or cooking in stir-fries, soups, or salads.
Organic Red RiceOrganic red rice is made from organic brown rice, washed, soaked, and steamed. Add a little red bean or millet for flavor and nutrition. Soft and chewy with the natural aroma of grains.
Water Lily Flowers (Dali Erhai Vegetable)Water Lily Flowers is a specialty vegetable from the Erhai area of Dali, Yunnan. It mainly consists of tender leaves and stems of aquatic plants. It is usually stir-fried or dressed with vinegar, with a fresh and delicate taste.
Grilled Jianshui TofuGrilled Jianshui tofu is a dish featuring Jianshui tofu as the main ingredient. The tofu is cut into pieces and directly roasted over fire or on a grill until the surface is slightly charred, creating a crispy exterior while keeping the inside tender. Minimal seasoning such as salt or a little soy sauce is used to highlight the natural flavor of the tofu.
Rose Flower CakeRose flower cake is a traditional snack made primarily from fresh rose petals, flour, and granulated sugar. The rose petals are washed, mixed with sugar and marinated to serve as the filling. Flour and water are combined to form dough, which is rolled into thin sheets, filled with the rose mixture, and baked until golden and crispy.
Passion Fruit Dai-style Fish SoupThis dish features fresh fish cooked with tropical passion fruit, lemongrass, lime leaves, and chili peppers—common ingredients in Dai cuisine—then simmered in water or broth. The fish is tender, and the soup is tangy and aromatic, with the passion fruit's acidity blending beautifully with the Dai spices.
Secret-Recipe Tamarind JuiceSpecial recipe tamarind juice made from tamarind pods, cleaned, pitted, soaked, and pressed. Sugar and water are added, then filtered and heated to create a clear amber liquid with a refreshing taste and natural fruit aroma.
Red Three ChoppedHong San Duo is a Chinese home-style dish made from minced pork, green pepper, and red pepper, mixed and stir-fried after chopping. Typically seasoned with garlic, ginger, and a bit of doubanjiang, it's sautéed in oil until flavors blend.
Sour Bamboo Shoot Beef ShredsSour Bamboo Shoot Beef Shreds is a Chinese dish made with beef shreds and sour bamboo shoots, cooked by stir-frying or stewing, with a fresh and sour taste.
Sour Cabbage with Old Milk PotatoesSuancai Laoniang Yangyu is a dish made primarily from potatoes and pickled cabbage. Potatoes are cubed and stewed with pickled cabbage, seasoned appropriately to absorb the sour aroma, resulting in soft, tender potatoes and flavorful pickled cabbage.- Wild Mushroom Ham Fried RiceWild mushroom ham fried rice made with rice, fresh wild mushrooms (like chanterelles and matsutake), diced ham, and a touch of scallions and egg, stir-fried quickly in hot wok with cold oil.