Lihao La Rou (Kunming Branch)
家常菜 · ⭐ 3.4
Room D-12, Mingzhu Food Street
Dishes
Lotus Root SlicesA dish made from sliced lotus root, typically stir-fried or deep-fried with seasonings like garlic and chili for a crisp texture and savory flavor.
Nanchang Fried Rice NoodlesNanchang fried rice noodles is a traditional Jiangxi dish made primarily with rice noodles, combined with ingredients such as shredded meat and vegetables. After high-heat stir-frying, the rice noodles fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Small River FishA dish made with fresh small river fish, steamed or braised with ginger, scallions, and garlic, resulting in tender meat and a mild, savory flavor.
Dry Pot RadishDry Pot Radish is made primarily from white radish, sliced and stir-fried with chili, garlic, and other seasonings in a dry wok. The dish has a golden color and crispy texture with a rich, spicy aroma, commonly found in Sichuan home-style cooking.
Spicy Pepper and Century Egg MixLai Jiao Pidan is a dish primarily made with preserved eggs and green peppers. The preparation involves roasting the green peppers until their skins turn blackened, peeling them, then placing them together with the preserved eggs into a mortar. Seasonings are added, and the mixture is crushed with a pestle until the ingredients are thoroughly blended, resulting in a unique texture and flavor.
Mixed Fish Hot PotA hearty soup made with a variety of fresh fish and seafood, simmered with vegetables and tofu for a rich, savory flavor.
Spicy Pepper PotatoA spicy stir-fried dish made with potatoes and seasonings like Sichuan pepper and chili, offering a fragrant, numbingly spicy flavor.- Oil-Poured Baby Bok ChoyA simple dish of baby bok choy blanched and topped with hot oil and seasonings, offering a fresh and savory taste.
Kelp and Pork Rib SoupSeaweed and pork rib soup is a soup dish primarily made with seaweed and pork ribs. The preparation typically involves first stewing the pork ribs until tender, then adding the seaweed to continue cooking until the broth becomes rich and the ingredients are fully cooked.
Nourishing Dongshan LambA nourishing dish made with Dongshan lamb and medicinal herbs like goji berries and astragalus, slow-cooked to enhance flavor and health benefits.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Pingxiang Pork Stir-fryA Hunan dish featuring pork belly and green peppers stir-fried together, known for its spicy and savory flavor.
Water Bamboo with Preserved PorkLaihao and preserved pork is a dish primarily made with Laihao and preserved pork. Laihao is a wild vegetable harvested in spring, while preserved pork is made from pork that has been salted and smoked. During preparation, the preserved pork is sliced and stir-fried together with Laihao; the fat from the preserved pork seeps into the Laihao, enhancing its aroma and giving it a crisp, tender texture.
Tomato and Egg SoupTomato egg soup is a soup dish primarily made with tomatoes and eggs. After cutting the tomatoes into pieces and boiling them in water, beaten egg liquid is added and stirred to form egg flowers. Finally, it is seasoned to taste. The preparation process is simple, the soup has a bright color, and the texture is smooth.- Leek and Lotus Root StripsA refreshing cold dish made with crispy lotus root strips and fragrant leeks, tossed in a light dressing of garlic and sesame oil.