Colorful Yun Nan Menu

Tender spare ribs seasoned with cumin and garlic, garnished with dried red chilies and green onions.

Stir-fried pork belly slices with leeks, this dish combines the rich textures of pork with the fresh, crisp taste of leeks.

Crisp string beans stir-fried with savory minced pork, seasoned with aromatic spices and soy sauce.

Wide, flat rice noodles stir-fried with sliced beef, typically includes onions and bean sprouts, seasoned with soy sauce.

Sliced pork belly is first boiled then stir-fried with leeks and bell peppers in a spicy Szechuan sauce, embodying the essence of traditional Szechuan flavors.

Handmade dumplings filled with minced pork and shredded cabbage, seasoned with ginger and scallions.

Thinly sliced roast beef and fresh scallions wrapped in a crispy scallion pancake, typically served with a savory sauce.

Sizzling beef short ribs, typically prepared with a blend of vegetables and spices, served on a hot iron platter.

Beef shank marinated in a savory sauce, typically includes soy sauce and a blend of Chinese spices, served chilled.

Steamed chicken served in a spicy and savory chili sauce, often accompanied by sesame seeds and a hint of garlic.

Steamed pork belly topped with minced garlic, often served in a light soy sauce dressing.

Sliced beef and ox tongue in chili sauce typically includes a mix of thinly cut beef and ox tongue, seasoned with a spicy chili sauce, often garnished with cilantro.

Deep-fried tofu seasoned with a light, crispy coating, typically served with a hint of salt to enhance its natural flavors.

Chicken Wings are deep-fried to achieve a crispy texture, typically seasoned before frying.

Deep-fried chicken wings seasoned with a blend of salt and pepper, often accompanied by sliced onions and peppers for added texture and flavor.

Thinly sliced roast beef and fresh scallions wrapped in a crispy scallion pancake, typically served with a savory sauce.

Crispy scallion pancake wrapped around roast beef and hot chili peppers, typically includes a hint of aromatic spices.

Thinly sliced conch dressed in a hot and aromatic chili oil sauce, typically includes sesame seeds and a hint of garlic.

Handmade dumplings filled with a mix of pork and finely chopped leeks, seasoned with ginger and other traditional spices.

Handmade dumplings filled with minced pork and shredded cabbage, seasoned with ginger and scallions.

Golden-brown buns filled with savory pork, pan-fried for a crispy bottom and soft, fluffy top. Six pieces per serving.

Pumpkin pancake is a sweet, soft pancake with a rich pumpkin filling, traditionally enjoyed for its smooth texture and subtle sweetness.

Pan-fried pancake incorporating sweet corn, typically complemented with a hint of scallion for an added layer of flavor.

A spicy and tangy broth typically containing tofu, egg, bamboo shoots, and mushrooms, seasoned with vinegar and pepper.

Seafood soup / 海鲜汤 typically includes shrimp, scallops, crab meat, and a variety of vegetables, all simmered in a delicate broth.

Minced beef and cilantro in a gently thickened broth, typically includes egg whites for a smooth texture.

Soft tofu and a variety of vegetables simmered together in a clear, savory broth.

Wispy eggs gently swirled into a light chicken broth, often accented with subtle hints of green onions.

Whisked eggs gently cooked in a seasoned chicken broth, creating soft ribbons throughout the soup.

Seaweed and egg soup, known as 紫菜蛋花汤, typically includes wispy beaten eggs and seaweed in a clear, savory broth.

Tomatoes and eggs gently simmered together, creating a comforting and light soup.

Soup with a unique blend of ingredients, typically served in a flavorful broth.

Stir-fried duck prepared in a Szechuan style, typically includes a spicy blend of Szechuan peppercorns, chili peppers, and a variety of vegetables.

Diced chicken stir-fried with small chili peppers, typically includes a mix of vegetables and spices for a hot and spicy flavor profile.

Deep fried diced chicken combined with peppers, peanuts, and scallions, presenting a harmonious blend of textures and flavors.

Diced chicken sautéed with chili peppers and peppercorns, offering a spicy and numbing sensation typical of Chongqing cuisine.

Diced chicken stir-fried with peanuts, chili peppers, and a variety of vegetables, typically including bell peppers and onions, in a spicy kung pao sauce.

Chicken sautéed with bell peppers and onions, simmered in a robust curry sauce.

Stir-fried chicken, typically includes celery, water chestnuts, bamboo shoots, and wood ear mushrooms in a spicy garlic sauce.

Deep-fried chicken coated in a sweet and savory sesame sauce, typically includes sesame seeds.

Crispy chicken tossed in a sweet and spicy General Tso's sauce, typically accompanied by broccoli and garnished with sesame seeds.

Deep-fried chicken balls, typically accompanied by green peppers, onions, and pineapple, all coated in a tangy sweet and sour sauce.

Sautéed chicken with Chinese eggplant, typically includes a blend of basil in a savory brown sauce.

Shredded pork and potato sautéed with long horn peppers, offering a blend of textures and a spicy kick.

Shredded pork stir-fried with dried bean curd and Chinese celery, typically includes a savory sauce.

Shredded pork stir-fried with bamboo shoots and dried bean curd, typically includes a savory sauce.

Shredded pork sautéed with bamboo shoots, typically served in a savory sauce.

Shredded pork in sweet and sour sauce, often stir-fried with a blend of tangy and sweet flavors, typically includes pineapple, green peppers, and onions.

Crispy pork chop coated in a tangy sweet and sour sauce, a classic blend of flavors.

Sliced pig's kidney stir-fried with vegetables, commonly including snow peas and peppers, seasoned with a blend of traditional spices.

Sliced pork belly is first boiled then stir-fried with leeks and bell peppers in a spicy Szechuan sauce, embodying the essence of traditional Szechuan flavors.

Stir-fried pork belly slices with leeks, this dish combines the rich textures of pork with the fresh, crisp taste of leeks.

Sautéed pig intestine, typically includes a blend of spices and may be accompanied by onions and peppers, following traditional Chinese cooking techniques.

Pig intestine stir-fried with long horn peppers, typically includes onions and a spicy sauce.

Pork intestine stir-fried with sour cabbage, typically includes a mix of spices to enhance the tangy flavor profile.

Fried pork tenderloin typically includes lightly breaded slices of tenderloin, fried and served with a subtle sauce.

Pork belly braised in a savory special brown sauce, a classic preparation method highlighting the richness of the pork.

Thin slices of pork poached in a spicy broth, typically accompanied by vegetables such as cabbage and bean sprouts, embodying the essence of traditional Chinese cooking methods.

Pork meatballs, traditionally known as 红烧狮子头 (hóngshāo shīzitóu), are gently braised in a savory brown sauce, often accompanied by vegetables.

Sliced lamb stir-fried with cumin seeds and various spices, typically includes onions and bell peppers.

Sliced beef stir-fried with cumin seeds and a blend of spices, typically includes onions and a hint of chili for a spicy touch.

Beef slices cooked in a spicy Szechuan sauce, typically includes napa cabbage, celery, and bean sprouts, garnished with chili oil and Szechuan peppercorns.

Sliced beef stir-fried with onions and bell peppers, coated in a robust black pepper sauce.

Sliced beef stir-fried with scallions, typically served in a savory brown sauce.

Crispy slices of beef, typically includes a tangy and slightly spicy orange sauce infused with dried orange peels.

Sliced beef simmered in a rich curry sauce, typically accompanied by onions and a medley of vegetables.

Thinly sliced fatty beef in a tangy and spicy broth, typically includes vegetables and tofu for a balanced flavor profile.

Sliced fatty beef stir-fried in a spicy Szechuan sauce, typically includes a mix of vegetables and Szechuan peppercorns for a numbing sensation.

Sliced beef and silken tofu cooked in a light, savory sauce, typically includes a blend of gentle spices to enhance the flavors.

Sliced beef stir-fried with Chinese eggplant, typically includes a savory sauce and hints of garlic and ginger.

Lightly battered fish fillet, typically served with a tangy sweet and sour sauce, accompanied by bell peppers, onions, and pineapple.

Wok-tossed fish fillet with onions and bell peppers, typically includes a savory black pepper sauce.

Fish fillet simmered in a spicy broth, typically includes bean sprouts and cabbage, seasoned with Szechuan peppercorns and chili oil.

Deep-fried shrimp tossed with bell peppers, peanuts, and scallions, offering a crunchy texture and a mix of savory flavors.

Fish fillet sautéed with chili peppers, typically includes a blend of spices for a moderately spicy flavor.

Twice-cooked fish fillet, initially fried then sautéed, typically includes a spicy blend of seasonings and vegetables, offering a unique texture and flavor profile.

Tender fish fillet cooked in a bold Szechuan sauce, typically including vegetables like cabbage and bean sprouts for a spicy experience.

Shrimp stir-fried with a medley of vegetables, typically served in a savory brown sauce.

Shrimp sautéed with celery, water chestnuts, and bamboo shoots in a spicy garlic sauce.

Shrimp sautéed with onions, carrots, and bell peppers, simmered in a spicy curry sauce.

Shrimp stir-fried with peanuts, vegetables, and chili peppers in a spicy Szechuan sauce.

Jumbo shrimp stir-fried with a spicy blend, typically includes dried chili peppers and select vegetables.

Shrimp braised in a savory sauce, typically includes a mix of ginger, garlic, and scallions, offering a harmonious blend of flavors.

Sliced conch stir-fried with a variety of vegetables, typically following a traditional Chinese technique for a tender and savory seafood experience.

Squid fried in sauce, typically includes a blend of savory and slightly sweet flavors.

Grilled fish lavished with chili peppers, typically prepared with a blend of spices and herbs to complement the smoky flavor.

Live fish, fried and served with sour cabbage, typically includes a mix of spices and herbs to complement the tangy flavor of the cabbage.

Fish fillet served with sour cabbage, typically prepared in a lightly spicy broth, incorporating traditional Chinese seasonings and herbs.

Live fish gently simmered in a delicate broth, typically including fresh herbs and vegetables, offering a light and savory flavor profile.

Gently simmered fish fillet in a clear, aromatic broth, typically featuring a subtle blend of traditional Chinese herbs.

Tender spare ribs seasoned with cumin and garlic, garnished with dried red chilies and green onions.

Beef tripe, pork stomach, and pork blood curd stewed in a spicy and savory broth, typically includes various seasonings and vegetables, reflecting traditional Chinese flavors.

Crispy fried tofu coated in a savory garlic sauce, typically complemented by a mix of vegetables for added texture and flavor.

Sliced beef stir-fried with mushrooms and green peppers, served in a savory brown sauce.

Fish fillet sautéed with green peppers, typically includes a savory blend of spices and seasonings to enhance the natural flavors.

Lamb offal and vermicelli noodles simmered in a traditional broth, typically includes a mix of select lamb organs for a rich flavor.

Sizzling beef short ribs, typically prepared with a blend of vegetables and spices, served on a hot iron platter.

Frog legs sautéed with a special blend of spices and vegetables, served on a hot sizzling platter.

Tofu prepared on a sizzling hot plate, often accompanied by a blend of vegetables and a savory sauce.

Served in a sizzling mini wok, beef slices are stir-fried with black mushrooms, bamboo shoots, bell peppers, and Szechuan peppercorns in a spicy hot pot sauce.

Pork intestines stir-fried with a spicy mix of vegetables, typically including bell peppers, onions, and celery, seasoned with Sichuan pepper for a distinctive taste.

Sliced potatoes stir-fried in a dry pot with Asian green chili for a subtle heat, typically includes mixed vegetables.

Dry pot cauliflower is sautéed with a mix of spices, often including Szechuan chili peppers, to create a savory and slightly spicy dish.

Dry pot lamb typically includes sautéed lamb with a mix of vegetables such as cauliflower and lotus root, seasoned with peppercorns and chili oil for a spicy kick.

Dry pot cabbage is prepared with cabbage and other mixed vegetables, cooked in a spicy sauce, typically served in a casserole.

Seafood and tofu with cabbage in a casserole combines shrimp, scallops, and soft tofu, gently stewed with cabbage, typically seasoned with ginger and soy sauce.

Fish fillet, tofu, and cabbage cooked together in a casserole, offering a harmonious blend of textures and flavors.

Pork intestines and pig's blood curd cooked in a casserole, often accompanied by pickled vegetables and a rich, spicy sauce.

Beef belly and tomatoes stewed in a savory broth, served in a traditional casserole.

Slow-cooked beef belly in a rich broth, typically includes vegetables and spices, served in a traditional casserole.

Yam, Chinese celery, and wood fungus stir-fried together, offering a unique combination of textures and earthy flavors.

Stir-fried lotus root and assorted vegetables, garnished with cashews and walnuts, offering a crunchy and nutty texture.

Sautéed Chinese mushrooms served atop a bed of fresh greens, typically incorporating a light garlic flavor.

Chinese celery stir-fried with slices of dried bean curd, offering a simple yet satisfying combination of textures and flavors.

Shredded potato stir-fried with long horn peppers in a tangy vinegar sauce, offering a balance of sour and spicy notes.

Potato, eggplants, and carrots sautéed together, typically with garlic and a light soy sauce.

Sautéed shredded potato, carrot, and green pepper, typically includes a light seasoning to enhance the natural flavors of the vegetables.

Shredded cabbage, typically stir-fried, often includes ingredients like garlic and chili for added flavor.

Crisp string beans stir-fried with savory minced pork, seasoned with aromatic spices and soy sauce.

Deep-fried tofu braised with scallions, and a medley of vegetables, typically includes a savory brown sauce.

Stir-fried dry bean curd and chili peppers, typically includes a savory blend of spices.

Baby bok choy sautéed with garlic, typically featuring a light and savory sauce to enhance its natural flavors.

Napa cabbage stir-fried, typically includes a light sauce and may feature garlic for added flavor.

Fried tofu stir-fried with a medley of vegetables in a savory brown sauce, embodying the essence of homestyle cooking.

Seafood combination mala soup typically includes a spicy and numbing broth filled with a variety of seafood such as shrimp, scallops, and fish fillet, along with vegetables.

Tender fish fillet simmered in a spicy and numbing mala broth, typically includes a variety of vegetables and Sichuan peppercorns.

Mixed mushrooms Mala Soup combines various mushrooms in a spicy and numbing broth, typically featuring Sichuan peppercorns and chili oil.

Tender slices of lamb cooked in a spicy broth, typically includes vegetables such as napa cabbage and lotus root, along with mushrooms and tofu.

A vibrant mix typically includes a variety of meats, seafood, and vegetables, all simmered together in a spicy and aromatic broth.

Taiwanese beef noodle soup featuring a robust broth, tender braised beef, bok choy, scallions, and sour pickled greens, typically includes noodles.

Thin noodles served in a rich broth with shredded beef and longhorn peppers, garnished with green onions.

Noodle soup with shredded pork and preserved vegetables, offering a harmonious blend of savory pork slices and tangy preserved veggies in a light, clear broth.

Noodles served in a savory broth, accompanied by tender pork chops.

Egg noodles served in a light broth, accompanied by a selection of seafood, which typically includes shrimp, scallops, and squid, along with vegetables.

Boiled noodles topped with a savory mix of sautéed tomatoes and scrambled eggs.

Lo mein noodles topped with a savory meat sauce, typically including ground pork and vegetables, seasoned with soybean paste.

Wide, flat rice noodles stir-fried with sliced beef, typically includes onions and bean sprouts, seasoned with soy sauce.

Stir-fried Taiwanese-style vermicelli typically includes pork, dry shrimp, and a medley of vegetables for a delicate flavor profile.

Stir-fried rice vermicelli with shrimp, chicken, and pork, seasoned with curry, following the Singaporean culinary tradition.

Vermicelli noodles mixed with sour string beans and minced pork, offering a balance of tangy and savory flavors.

Stir-fried rice cake with preserved mustard greens and shredded pork, offering a mix of savory and slightly tangy flavors.

Stir-fried rice cake with shrimp and preserved vegetables, offering a blend of savory flavors and a chewy texture.

Stir-fried rice with diced chicken, typically includes egg, peas, carrots, and green onions.

Stir-fried rice with beef, typically includes egg, peas, carrots, and green onions.

Stir-fried rice with shrimp, typically includes peas, carrots, and eggs, seasoned with soy sauce.

Stir-fried rice mixed with a variety of garden vegetables.

Stir-fried rice with chicken, shrimp, pineapple, and pork, typically includes onions and peas, seasoned with Thai spices.

Sliced pork and egg noodles stir-fried with cabbage, mushrooms, celery, and carrots in a savory sauce.

Stir-fried egg noodles with sliced chicken, commonly accompanied by vegetables such as carrots, bean sprouts, and cabbage, all tossed in a savory lo mein sauce.

Lo mein noodles mixed with slices of beef, cabbage, and carrots, sautéed in a savory sauce.

Stir-fried lo mein noodles with shrimp, typically includes cabbage, carrots, and onions in a savory sauce.

Stir-fried soft egg noodles tossed with a mix of seasonal vegetables.

The cold, refreshing flavors of lemon and lime, perfectly blended.

A crisp, refreshing taste you know and love with zero calories.

Freshly squeezed orange juice, typically made from ripe oranges.

Natural coconut juice, often accompanied by pieces of coconut meat for added texture.

Plum juice, a traditional Chinese beverage, combines dried plums and rock sugar, often infused with a hint of sweet osmanthus, offering a unique sweet and sour taste.

Brewed from selected black tea leaves for a classic taste.

Brewed green tea, offering a naturally refreshing taste.

Sweetened milk, recognized for its creamy texture and a hint of vanilla, often consumed for its comforting taste.

Smooth soy milk traditionally made from soybeans, often enjoyed as a nutritious dairy-free drink.

A canned herbal tea, blending traditional Chinese herbs for a sweetened beverage.