Dian Wei Chu Fang

This is a classic Yunnan cold dish, made with thinly sliced pig's head skin or pig's jaw meat, sliced into extremely thin, translucent slices. The texture is crisp, tender, and springy, not greasy. It is usually served with a sweet and sour sauce, sesame seeds, and cilantro, which is very appetizing.

Boneless chicken thigh meat is fried until the skin is golden and crispy, while the inside remains juicy. Drizzled with a special sauce mixed with Sichuan peppercorns, chili, vinegar, and sugar. It is sweet and sour with a hint of spiciness, with the numbing aroma of Sichuan peppercorns, and a rich layered texture.

Freshly sliced tomatoes drizzled with a special Yunnan-style sauce. The flavor is sweet, sour, and refreshing, with a slight spicy kick, a perfect appetizer for summer.

Fresh seasonal vegetables are stir-fried over high heat to retain their crispness and sweetness. Usually sautéed with garlic, the flavor is light and healthy.

Cooked using Yunnan's unique ceramic "qi guo" (steam pot), where the steam cooks the chicken and condenses into soup. Shiitake mushrooms are added to enhance the umami. The soup is clear yet rich in flavor, and the chicken is tender, retaining the original taste of the ingredients.

Yunnan's specialty dried sour papaya is steamed with chicken in a "qi guo" (steam pot). The unique sourness of the dried sour papaya neutralizes the greasiness of the chicken soup, making the soup sour, fragrant, and appetizing with a unique flavor.

A nourishing soup made by steaming chicken with traditional Chinese medicinal ingredients such as Tienchi ginseng, ginseng, and goji berries. The soup has a light herbal aroma and a sweet aftertaste, warm and smooth, suitable for those who want to nourish their body.

Crisp shredded cabbage tossed with a special sauce. The texture is crisp, and the taste is moderately sweet and sour, making it a perfect appetizer.

Crushed cucumbers are marinated with garlic, vinegar, and chili peppers. The texture is crisp and juicy, with a garlicky and slightly spicy flavor, a classic Taiwanese/Chinese cold dish.

Tender tofu topped with diced preserved eggs, drizzled with rich soy paste or sesame sauce. The special flavor of the preserved eggs contrasts with the light and smooth tofu, creating a creamy texture.

Firm Dali dried tofu slices are mixed with sauce. The dried tofu absorbs the sauce, becoming savory and flavorful, with a chewy texture.

Soybean sprouts are braised in a滷汁 (lu zhì - braising liquid). The soybean sprouts remain crisp and have the savory flavor of the braising liquid, simple and delicious.

A drink made from tamarind. It is sweet and sour with a unique fruity aroma, very refreshing and thirst-quenching.

Sweet iced milk tea with a balanced tea and milk aroma. Smooth texture, a great choice to pair with spicy dishes.

Cool coconut water with coconut pulp. It is sweet and thirst-quenching, and you can also eat the soft pulp.

Rich mango juice. Full of the sweet aroma of tropical fruits, with a rich and smooth texture.

A dessert drink made with glutinous purple rice cooked until soft and thick, mixed with rich coconut milk. It has a rich texture and moderate sweetness, serving as both a drink and a dessert.

Classic Taiwanese lager beer. Refreshing taste with a light malt aroma and full carbonation, suitable for pairing with stir-fries or fried foods.

Internationally renowned Dutch beer. Rich in flavor, with a unique slight bitterness and fruity aroma, and a refreshing taste.

Yunnan's most famous noodle dish. Upon serving, there is a bowl of boiling broth covered with chicken oil, and separately served rice noodles, meat slices, and vegetables. When eating, immerse the ingredients in the hot soup to cook them. The soup is fresh and delicious, and the rice noodles are smooth.

Rice noodles with a spicy and sour soup base, with added seafood such as shrimp and clams. The soup is sour, spicy, and appetizing, full of the sweetness of seafood, with a rich and intense flavor.

Soup noodles cooked one by one in small copper pots. The soup is made with meat slices, pork liver, and vegetables, with a delicious and rich flavor. You can choose between round rice noodles or wide flat babas.

Noodles drizzled with special pork and tomato sauce (Shaozi). The Shaozi sauce is sweet, sour, and savory, very appetizing. Can be served as soup noodles or dry mixed noodles.

Noodles with pork and tomato sauce. The meat sauce is rich, with the natural sweet and sour taste of tomatoes. You can choose soup noodles to warm your stomach, or dry noodles to enjoy the rich coating of the sauce.

Hui ethnic style braised beef noodles. The beef brisket is stewed until tender and flavorful. The soup is clear but full of beef aroma. Served with rice noodles or babas, it has a rich texture.

Wide rice noodles (Babas) are stir-fried with shredded meat, tomatoes, eggs, and vegetables over high heat. The texture is chewy and springy, full of wok hei, with a savory flavor and a hint of tomato sourness.

Cold noodles perfect for summer. Rice noodles are tossed with a sweet and sour sauce, sprinkled with plenty of peanut powder and shredded vegetables. It is refreshing and appetizing, and the peanut powder adds a rich nutty aroma.

Made with chewy egg noodles and shredded char siu. Simply tossed with sauce, you can taste the aroma of the noodles and the sweet and savory flavor of the char siu.