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Laotaojia

特色菜 · ⭐ 3.8

No. 43, Jie Xiao Lane, Huashan Subdistrict (Honghui Hospital and Luofeng Street Farmers' Market)

Dishes

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  Cold-Mixed Potato Shreds

  A refreshing cold dish made from shredded potatoes, seasoned with garlic, chili, vinegar, and salt for a crisp, tangy flavor.
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  Old Milk Eggplant with Mushroom Aroma

  Fresh eggplants are sliced, fried until golden, then stir-fried with dried mushrooms, garlic, and soy sauce to absorb the rich mushroom aroma. The dish features a golden color and soft, tender texture with a strong umami flavor.
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  Stir-Fried Pork

  Stir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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  Simao Stir-Fried Chicken

  A Yunnan specialty dish made by stir-frying chicken with green peppers, onions, and garlic, offering a fragrant and slightly spicy flavor.
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  Torn Cabbage

  A home-style dish made by quickly stir-frying torn cabbage with garlic and chili, resulting in a crisp and savory flavor.
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  Zhaotong Crispy Red Bean

  A Yunnan specialty dessert made with red beans, cooked, fried in sugar and oil, then coated in a thin batter to create a crispy, sweet treat.
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  Sea Kelp Stewed Pork Ribs

  A traditional Chinese dish made by slow-cooking pork ribs with sea kelp, resulting in a rich, savory flavor and tender meat.
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  Yunnan-style Fried Ermu

  A Yunnan specialty dish made by stir-frying rice cakes with vegetables and meat, offering a soft, savory flavor.
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  Yunnan-style Steamed Pork with Rice Flour

  A Yunnan specialty dish featuring pork slices steamed with rice flour and vegetables, resulting in a tender, flavorful meal.
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  Clay Pot Tofu Meatballs

  Tofu meatballs made from soft tofu and minced pork, seasoned with scallions and ginger, then simmered slowly in a clay pot. The broth is rich, the tofu tender, and the meatballs savory with a homely flavor.
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  Braised Pork Belly

  Home-style braised pork belly is a classic Chinese dish, primarily made with pork belly. The preparation involves cutting the pork into pieces, stir-frying until slightly golden, then adding caramel color, cooking wine, soy sauce, and other seasonings to slowly braise until the meat is tender and the sauce is rich.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a dish primarily made with pork spare ribs. The preparation involves marinating the ribs, then frying them until golden and crispy, followed by cooking a sweet and sour sauce using sugar, vinegar, and ketchup, which is then poured over the ribs.
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  Old Kunming Sweet and Sour Dried Meat

  Made from high-quality pork in Yunnan, this dish is first marinated and air-dried into dried meat (ganba), then stir-fried with sugar, vinegar, soy sauce, and other seasonings. It has a balanced sweet-and-sour taste with firm texture and a distinctive fermented aroma, representing a traditional Yunnan snack.
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  Memories of Sour Spicy Wontons

  Made with ground pork, seasoned with scallions and ginger, hand-rolled wontons simmered in a broth made from pork bones and aged pickled mustard greens, served with chili oil, vinegar, and cilantro—tangy, spicy, and refreshing.
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  Spicy Stir-fried Snail Meat

  A dish made by stir-frying fresh snail meat with chili, garlic, and ginger for a spicy and aromatic flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Lemongrass Crispy Pork

  Lemongrass crispy pork is made with pork tenderloin, marinated and coated with starch before deep-frying until golden and crisp. It highlights the fresh aroma of lemongrass combined with the savory fragrance of fried pork, offering a crispy exterior and tender interior.
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  Bone Marrow and Potato Stir-Fry

  Bone marrow stir-fried with potato slices, cooked quickly at high heat. Crispy texture with a rich, savory flavor highlighting the natural taste of ingredients.

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