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Nan Mei • Yunnan Sour Beef • Wild Mushroom Hot Pot (1912 Store)

火锅 · ⭐ 4.3

Jin Dadi 1912

Dishes

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  Lijiang Seven-color Potato

  Lijiang 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.
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  Xundian Local Yellow Beef

  Xundian local yellow beef uses locally raised cattle, slow-cooked to tender perfection, preserving its natural flavor and rich broth.
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  Yunnan Oil-Steamed Trio

  A Yunnan specialty featuring pork belly, bean sprouts, and green peppers stir-fried in hot oil with garlic and chili for a spicy, aromatic flavor.
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  Yunnan Freshly Crushed Wild Fruit Passionfruit Sour Pot

  Made with fresh wild passion fruit from Yunnan, freshly crushed and used as the base for a sour broth, combined with fresh vegetables and mushrooms. Delivers a refreshing, tangy flavor with prominent natural fruit aroma and mountain freshness.
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  Earth Yellow Beef

  A hearty dish made with fresh yellow beef and root vegetables like potatoes and carrots, slow-cooked to tender perfection with rich, savory flavors.
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  Dried Mushroom Fried Rice

  Dry mushroom fried rice is a dish made primarily with dry mushrooms and rice. After soaking, the mushrooms are chopped and stir-fried with eggs and green onions, then mixed with cooked rice to absorb the mushroom aroma.
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  Signature Yunnan Sour Cabbage Beef Tallow Hot Pot

  A signature hot pot featuring beef tallow and fermented sour cabbage from Yunnan, simmered with spices and served with beef slices and other ingredients for a bold, tangy flavor.
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  Water Lily Delight

  Water-Flower is a dish made primarily with eggs and greens. Eggs are beaten and stir-fried with chopped vegetables, resulting in a tender, fresh-tasting home-style meal.
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  Panda Bamboo Shoot

  Bamboo shoot dish features bamboo shoots as the main ingredient, blanched and stir-fried with wood ear mushrooms and carrots. Seasoned with soy sauce, salt, and sugar to maintain a crisp texture.
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  Offal Stir-Fry

  Offal dish made with beef organs like tripe, intestines, lungs, and heart, cleaned and simmered with spices until tender and flavorful.
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  Shiping Soft Tofu with Sauce

  Shi 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.
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  Red Milk Cap Mushroom

  Red 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.
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  Xishuangbanna Tamarind Juice

  A refreshing beverage made from tamarind, popular in Xishuangbanna, known for its sweet-sour flavor and natural vitamin C content.
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  Magic Mushroom Fried Rice

  A flavorful fried rice dish featuring the unique wild mushroom 'Jian Shou Qing' from Yunnan, combined with rice, eggs, and green onions for a savory, aromatic meal.

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