洱火 Yunnan Sour Cabbage Beef Hot Pot (Wudaokou Branch)
火锅 · ⭐ 4.7
2nd Floor, Zone B, International Shishangyuan Pedestrian Street, Chengfu Road
Dishes
Lijiang Seven-color PotatoLijiang 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.
Yunnan Rose Flower CakeYunnan Rose Flower Cake is made primarily from fresh rose petals and flour. The rose petals are mixed with sugar to create a filling, which is then wrapped in fermented dough and baked. The outer crust is crispy while the inner filling is sweet and fragrant with the delicate aroma of roses.
Yunnan Potatoes with Crispy Rice CakeYunnan Potatoes with Crispy Rice is a specialty snack made primarily from fresh potatoes. The potatoes are first boiled, then deep-fried until golden and crispy, forming a crunchy outer layer similar to rice crackers. Finally, chili powder, Sichuan pepper powder, green onions, and other seasonings are sprinkled on top and mixed evenly.
Fresh Yunnan Yellow BeefYunnan fresh yellow beef is primarily made with fresh yellow beef, accompanied by辅料 such as onions and green peppers, and cooked using a quick stir-fry method. The beef is sliced and marinated with seasonings before being stir-fried together with vegetables until cooked through, preserving the tenderness of the meat and the original flavors of the ingredients.
Xinping SuancaiXinping sour cabbage is primarily made from fresh Chinese cabbage. After washing and cutting into segments, it is fermented with salt and a small amount of chili peppers. During the production process, lactic acid bacteria naturally ferment the vegetables, creating a unique sour taste and a crisp, refreshing texture.
Offal PlatterThe beef offal platter mainly consists of ingredients such as beef tripe, beef intestine, beef lung, and beef heart. After cleaning and blanching, these offal are stewed together with spices until tender and flavorful, then sliced and served on a plate.
Shiping Soft Tofu with SauceShi 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.
Red Milk Cap MushroomRed milk cap mushroom is a dish primarily made with fresh red milk cap mushrooms, typically cleaned and sliced, then sautéed in oil or stewed with meat to preserve its natural flavor.
Honghe Hani Rice NoodlesHonghe Hani rice noodles is a specialty dish featuring rice noodles, pork or chicken, bean sprouts, cilantro, and green onions. Cook the noodles, add stir-fried meat and vegetables, then pour in bone broth, garnished with cilantro and scallions.
Mengzi E KuiMengzi rice cakes are a traditional snack from Mengzi, Yunnan, made primarily from high-quality rice. The rice is soaked, steamed, pounded into a dough, rolled into thin sheets, and then cut into strips or blocks. They can be stir-fried, boiled, grilled, or served cold with dressing. A common preparation involves stir-frying them with vegetables, meat, and seasonings, resulting in a soft, chewy texture with elasticity.
Spicy and Sour BrothThe spicy and sour broth is based on a high-quality stock made from pork or chicken bones, seasoned with chili peppers, Sichuan peppercorns, ginger slices, garlic cloves, onions, and other spices, brought to a boil. White vinegar, lemon juice, or pickled chilies are added to enhance the sour flavor, followed by vegetables such as bean sprouts, wood ear mushrooms, and enoki mushrooms. The cooking process emphasizes precise control of heat to ensure a rich, layered flavor in the broth.