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Sigufeng · Private Kitchen · Tea House

特色菜 · ⭐ 4.8

No. 1568 Jiarihuating, Jincheng Road

Dishes

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  Yunnan Ham, Matsutake Mushroom, and Free-Range Chicken Soup

  This is a classic nourishing soup from Yunnan. Main ingredients include Yunnan Xuanwei ham, fresh or dried matsutake mushrooms, and free-range chicken. The chicken is cut into pieces, blanched, then simmered for hours in a pot with sliced ham and cleaned matsutake mushrooms in ample water. After bringing to a boil and skimming off impurities, it is simmered over low heat until the chicken is tender and the broth is rich. The soup emphasizes the original flavors of the ingredients, typically seasoned only with the natural saltiness of the ham, without adding extra salt or MSG.
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  Sashimi Australian Blue Lobster

  Fresh Australian blue lobster is carefully sliced and served raw, highlighting its natural sweetness and delicate texture.
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  Qiandao Lake Handmade Tofu Pot

  Qiandao Lake Handmade Tofu Pot is a soup stew featuring tender tofu made with the high-quality water and traditional techniques of the Qiandao Lake region. Main ingredients include handmade tender tofu, fresh pork bone broth, black fungus, shiitake mushrooms, dried shrimp, and green vegetables. The dish is prepared by first simmering pork bones to create a rich broth, then adding hand-cut tender tofu, rehydrated black fungus and shiitake mushrooms, and stewing over low heat to allow the tofu to fully absorb the broth's umami. Finally, dried shrimp and green vegetables are added and briefly cooked. The tofu has a delicate, smooth texture, and the broth is rich and flavorful.
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  Ancient Tea-Scented River Prawn

  River prawns marinated in ancient tea aroma and steamed to retain tenderness, infused with a delicate tea fragrance.
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  Signature Lion Ancient Mountain Free-Range Chicken

  A premium free-range chicken from highland farms, slowly simmered to tender perfection with a secret sauce for rich flavor.
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  Signature Stone Pot Sea Cucumber

  A premium sea cucumber dish cooked in a stone pot with mushrooms and chicken, offering a rich, savory flavor.
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  Spring Water Japanese Wagyu

  Premium Japanese Wagyu beef slowly cooked in spring water, resulting in tender and flavorful meat.
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  Spicy Basil Braised Soft-shell Turtle

  Spicy Basil Braised Soft-shell Turtle is a dish featuring soft-shell turtle as the main ingredient. Key components include turtle meat, fresh basil leaves, dried chili peppers, ginger, garlic, and various Chinese spices. The turtle is cleaned, cut into pieces, and blanched to remove any gamey taste. In a hot wok, ginger, garlic, chili peppers, and spices are stir-fried until fragrant, followed by the turtle pieces. Soy sauce, cooking wine, sugar, and water are added, then simmered over low heat until the turtle meat becomes tender and flavorful. Fresh basil is added towards the end, and the sauce is reduced. The dish has a bright red color, tender turtle meat, and a distinct aroma of basil with a spicy kick.
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  Emerald Dry Bar Mushroom Risotto

  A flavorful rice dish featuring dried bar mushrooms and vegetables, simmered in broth for a rich, savory taste.
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  Jade Sauce Snowflake Beef

  Tender snowflake beef served with a vibrant jade sauce and fresh vegetables, offering a harmonious blend of textures and flavors.
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  Jade Pan-Seared Cod

  Pan-seared cod with a fresh spinach and pea sauce, offering a delicate and savory flavor.
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  Cheese Dried Boletus Stir-fried with Leaf Crab

  A creative dish blending Yunnan flavors with seafood, featuring dried boletus mushrooms and fresh leaf crab stir-fried with cheese for a rich, savory taste.
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  Jasmine Spicy麻 Chicken

  Jasmine-flavored pigeon with a spicy kick, tender and aromatic.
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  Braised River Eel with Black Truffle

  This dish features fresh river eel as the main ingredient, accompanied by slices of black truffle. The eel is cleaned, cut into sections, and first pan-fried until slightly golden. It is then braised with common home-style seasonings such as ginger, scallions, and cooking wine. Black truffle is added during the braising process, allowing its aroma to infuse the sauce and eel meat. The finished dish has a rich sauce, tender eel meat, and the distinctive fungal aroma of black truffle. The primary cooking method is 'Jia Shao' (a home-style braising/red-cooking technique).
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  Black Truffle Sea Urchin Sweet Shrimp Ball

  This dish features fresh sweet shrimp meat as the main ingredient, handcrafted into shrimp balls. The outer layer of the shrimp ball is lightly pan-fried or steamed to maintain a tender and springy texture. Key components include black truffle slices and fresh sea urchin, typically used as garnish or mixed with the shrimp meat. During preparation, cleaned sweet shrimp meat is minced into a paste, seasoned, and shaped into balls, then adorned or filled with black truffle and sea urchin. The final product combines the natural sweetness of seafood with the distinctive aroma of black truffle.

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