Close

Cuilhu Diban Yunnan Cuisine · Ethnic Specialties · Lakeside Restaurant (Cuihu Branch)

地方菜 · ⭐ 4.2

Shop Nos. 01–03, No. 98, Cuihu South Road

Dishes

• 

  Lincang Green Mango and Appetizer Shrimp Salad

  Made with Lincang green mango and fresh appetizer shrimp, tossed with vinegar, chili, garlic, and other seasonings. Crisp, tangy, and spicy with a refreshing fruit aroma blending with the savory shrimp flavor.
• 

  Lincang Aromatic Mango and Appetizer Shrimp Salad

  Fresh large shrimp mixed with Lincang's aromatic mango, seasoned with lime juice, cilantro, and chili peppers. Lightly tossed for a refreshing, appetizing dish with fruity aroma and tangy-spicy flavor, highlighting Yunnan regional taste.
• 

  Dai-style Walnut Mushroom

  A Yunnan specialty dish featuring fresh wild walnut mushrooms stir-fried with garlic, chili, and lemongrass, delivering a fragrant and slightly spicy flavor.
• 

  Yiliang Small Duck

  Yiliang Small Duck is made from small ducks raised in Yiliang, Yunnan, slow-cooked with special spices and broth to create a tender, fragrant dish with a unique local flavor.
• 

  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.
• 

  Spicy Pepper Beefsteak Mushroom

  Dry chili beefsteak mushroom is a dish made primarily with beefsteak mushrooms and dried chilies. Clean and slice the mushrooms, cut the chilies. Heat oil in a pan, stir-fry the chilies until fragrant, then add mushrooms and cook until tender. Season and serve.
• 

  Yi Family Wind-Dried Meat

  Yi Family Wind-Dried Meat is made from pork, marinated and naturally air-dried in a ventilated area. The meat is firm and salty with a distinctive dried flavor, a traditional Yi ethnic preserved meat dish.
• 

  Signature Steam Pot Chicken

  A traditional Chinese dish featuring chicken steamed in a special pot with ingredients like goji berries and ginger, resulting in tender meat and rich broth.
• 

  Signature Shiping Tofu

  Made from high-quality soybeans, hand-coagulated with brine, resulting in smooth and tender tofu. Served in a fragrant broth with fresh greens and mushrooms, slowly simmered for rich flavor and balanced taste.
• 

  Jingpo Sour Pork Trotter

  Jingpo sour pork trotter is made from pork trotters simmered in fermented sour broth with ingredients like pickled bamboo shoots and wild ginger. The soup is clear, tangy, and rich in flavor, with tender, flavorful meat.
• 

  Organic Fennel Stir-fried with Wild Bamboo Shoots

  Stir-fried organic fennel and wild bamboo shoots, featuring fresh ingredients and a delicate, aromatic flavor.
• 

  Bangna Sour Fruit Fish Soup

  Fresh fish cooked in a sour fruit broth typical of northern Thailand, offering a tangy and aromatic flavor.
• 

  Porcini Mushroom Fried Rice

  Fried rice with porcini mushrooms, seasoned with eggs and green onions for a savory aroma.
• 

  Tofu Brain Steamed Bean Sprouts

  A light and refreshing Chinese vegetarian dish made with tender bean sprouts and tofu brain, gently simmered to preserve natural flavors.
• 

  Gongshan Litsea Cubeba Chicken Stir-fry

  A stir-fried chicken dish using local chicken and the distinctive flavor of litsea cubeba, a native spice from Gongshan.
• 

  Silver Ear Peach Tears

  A dessert made with silver ear fungus, peach gelatin, and goji berries, simmered slowly for a smooth, nourishing texture.

Reviews