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Xiao Wazha Yunnan Creative Ethnic Cuisine (Zhongtie Yunshidai Plaza Store)

地方菜 · ⭐ 4.1

Central Area, Fanya China Railway Yun Shidai Plaza, Heilinpu Subdistrict

Dishes

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  Cactus Pickle

  A traditional dish made from pickled cactus, known for its tangy and spicy flavor, commonly enjoyed as a side or condiment in Chinese cuisine.
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  Grapefruit and Shrimp Salad

  A refreshing cold dish made with fresh shrimp and grapefruit flesh, tossed with cucumber and herbs, lightly dressed in a sweet-sour sauce.
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  Famous Burned Pork Chop

  A famous pork chop dish made by marinating and frying pork chops, then braising in a secret sauce for rich flavor and crispy texture.
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  Yunnan Cold Rice Noodles

  Yunnan Cold Rice Noodles is a refreshing dish made with rice noodles, seasoned in a spicy and sour sauce, often served with vegetables like cucumber, carrot, and bean sprouts.
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  Stir-fried Pork Belly

  Stir-fried pork belly is a Chinese home-style dish using pork belly as the main ingredient. After slicing, the pork is stir-fried in a hot pan to release oil, then seasoned with scallions, ginger, garlic, soy sauce, and sugar for a tender texture and glossy red color.
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  Braised Tofu

  Fried tofu is a dish made primarily with tofu. The tofu is cut into pieces, then simmered in a pan with soy sauce, sugar, scallions, ginger, and garlic until fully flavored and absorbing the sauce. Some recipes first pan-fry the tofu until slightly golden for enhanced texture.
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  Tile Beef

  A Chinese dish featuring thinly sliced beef stir-fried quickly with garlic and vegetables, known for its tender texture and savory flavor.
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  Naxi Chicken Feet Salad

  A Yunnan specialty cold dish made by pounding chicken feet with garlic, ginger, chili, cilantro, and lime juice for a tangy, spicy flavor.
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  Sour Soup Fish

  Sour soup fish is a dish made with fish as the main ingredient, cooked in a sour soup. To prepare it, first clean the fish, then cook it in a specially prepared sour soup, and finally add spices and side ingredients.
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  Castrated Old Hen

  A castrated old hen is slowly stewed with ginger, scallions, and cooking wine to create a rich, tender dish with deep flavor.

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