Yunnan Restaurant Menu

Yunnan style fried rice with beef jerky and egg combines the unique flavors of dried beef with eggs, typically stir-fried with rice and a hint of traditional Yunnan spices.

Pork blood curd, beef tripe, and various vegetables simmered in a spicy broth, typically includes Sichuan peppercorns for a numbing spice sensation.

Deep-fried chicken cubes sautéed with a generous amount of hot peppers, typically includes aromatics like garlic and scallions to enhance the bold, spicy flavor.

Rice noodles immersed in a traditional Yunnan chicken broth, garnished with cordyceps flowers and tender chicken pieces on the bone.

Stir-fried string beans and ground pork, typically including garlic and spices for a savory taste.

Ground pork and Chinese chives simmered in a delicate chicken broth, served with your choice of rice noodles or traditional noodles.

Turtle braised in a traditional brown sauce, a method that typically involves slow cooking to enhance flavors.

Mild.

Mild.

Rice noodles or wheat noodles served in a savory chicken broth, accompanied by shrimp, chicken pieces, and squid.

Mild.

Rice noodles served in a clear beef bone broth, typically includes tender slices of beef, garnished with green onions and fresh herbs.

Wontons filled with pork, served in a chicken broth with stewed pork over your choice of rice noodle or egg noodle.

Wontons filled with a blend of pork and shrimp, served in a clear chicken broth with your choice of rice noodles or egg noodles.

Medium.

Mild.

Mild.

Ground pork and Chinese chives simmered in a delicate chicken broth, served with your choice of rice noodles or traditional noodles.

Noodle soup featuring fried ground pork and brown sauce. Choice of mild or spicy.

Chong qing xiao mian noodle soup with your choice of ground pork or vegetables.

Medium.

Medium.

Medium.

Medium.

Medium.

Medium.

Medium.

Steamed dumplings filled with a savory pork mixture, encased in a delicate wrapper, designed to release a rich broth upon biting into them. Served in a set of 10 pieces.

Pan-fried dumplings filled with pork and Chinese cabbage, cooked until golden brown.

Pan-fried to achieve a flaky and crispy texture, this scallion pancake is a savory flatbread incorporating green onions.

Boiled dumplings (10 pieces) typically include a filling of minced pork and Chinese napa cabbage, wrapped in a tender dough skin.

Boiled dumplings (10 pieces) filled with a mixture of pork and Chinese chives.

Chicken & matsutake mushroom soup is a delicate broth featuring tender chicken and aromatic matsutake mushrooms, often enhanced with subtle herbs.

Mild.

Seaweed and pork bones simmered together, creating a nourishing broth typically accompanied by traditional Chinese herbs.

Yunnan style fried rice with beef jerky and egg combines the unique flavors of dried beef with eggs, typically stir-fried with rice and a hint of traditional Yunnan spices.

Ground pork and eggs stir-fried with rice, typically includes green onions and possibly other vegetables for added texture and flavor.

Mild.

Chicken, pork, or beef fried rice.

Mild.

Braised Sichuan-style beef tripe often involves slow-cooking the tripe with a blend of spicy Sichuan seasonings, garlic, and ginger, offering a distinctively bold flavor.

Mild.

Pork ribs seasoned with a golden garlic blend, offering a savory and slightly garlicky taste.

Mild.

Boiled live fish served in a vibrant green pepper sauce, typically accompanied by a medley of vegetables.

Turtle braised in a traditional brown sauce, a method that typically involves slow cooking to enhance flavors.

Turtle and abalone braised together, typically includes a savory sauce with traditional Chinese herbs and vegetables.

Braised duck blood and spicy squid served in a savory sauce, typically includes a mix of herbs and spices to enhance the flavors.

Braised pork belly with Szechwan spices, served with crepes, typically includes pickled vegetables.

Braised pork belly and abalone in a spicy sauce, typically includes ginger, garlic, and chili peppers.

Spicy.

Stewed pork and preserved egg, typically combined with a blend of traditional Chinese seasonings.

Braised pork knuckle prepared in a savory and spicy black bean sauce, typically accompanied by traditional Chinese spices and herbs.

Mild.

Roasted chicken feet seasoned with aromatic mugwort leaves, offering a unique taste and texture.

Mild.

Live fish cooked in a vibrant chili pot, typically includes fresh herbs, Sichuan peppercorns, and an assortment of vegetables, creating a bold and spicy broth.

Shrimp, lightly fried to achieve a crispy texture, then tossed with a rich, creamy egg yolk sauce.

Sautéed shrimp with a medley of seasonal vegetables, typically prepared with common Chinese cooking techniques.

Sautéed mushrooms and peppers, a vibrant dish combining fresh mushrooms and crisp peppers, quickly stir-fried to retain their natural flavors and textures.

Stir-fried Chongqing style mix meat and vegetable typically includes a variety of meats and fresh vegetables, cooked in a spicy and bold Chongqing sauce for a distinctive flavor.

Cabbage stir-fried and served in a savory broth, typically found in a hot pot preparation.

Deep-fried chicken cubes sautéed with a generous amount of hot peppers, typically includes aromatics like garlic and scallions to enhance the bold, spicy flavor.

Mild.

Whole fish prepared in the Chung King style, typically includes a spicy and aromatic sauce with a mix of vegetables.

Yunnan cured pork with choice of leek or green pepper.

Sliced cured pork stir-fried with green peppers, embodying the essence of traditional Chinese house specials.

Sliced pork kidney stir-fried with commonly used vegetables and seasonings, following traditional Chinese techniques.

Pork kidney stir-fried with pickled peppers, typically includes a blend of spices and herbs to complement the tangy flavor of the pickled peppers.

Sliced lamb stir-fried with cumin, typically includes onions and cilantro, garnished with sesame seeds.

Fish fillets cooked in a spicy Szechuan sauce, typically includes vegetables such as napa cabbage and bean sprouts.

Mild.

Thinly sliced beef cooked in a vibrant Szechuan sauce, this dish is known for its bold spiciness, complemented by a mix of vegetables and a hint of Szechuan peppercorns for a numbing sensation.

Fish with preserved vegetable in clay pot. Choice of spicy or non-spicy.

Steamed fish fillet served atop soft bean curd, typically includes a blend of light soy sauce and fresh ginger scallions for flavor.

Sliced pork belly stir-fried with leeks and bell peppers in a spicy Szechuan sauce, embodying the essence of traditional Szechuan cuisine.

Stir-fried pork intestine with a generous amount of hot pepper, typically includes garlic and green onions for added flavor.

Shredded pork sautéed in a rich Beijing special sauce, typically includes julienne scallions, served with crepes for wrapping.

Shredded pork stir-fried with baked bean curd, typically includes a savory sauce and select vegetables, offering a harmonious blend of textures and flavors.

Shredded pork sautéed with wood ear mushrooms, bamboo shoots, and carrots in a savory and slightly spicy garlic sauce.

Diced chicken stir-fried with scallions, chili peppers, and peanuts, served in a signature Kung Pao sauce.

Szechuan special cured crispy duck is a marinated duck, typically deep-fried to achieve a crispy texture, served with a unique Szechuan sauce.

Pork belly slow-cooked in a rich brown sauce, typically includes sugar and spices, reflecting Mao's favored culinary style.

Sautéed beef with a local flavor, typically includes a unique blend of spices and sauces to highlight regional tastes.

Stir-fried lamb, seasoned with local spices and herbs, capturing the essence of traditional Chinese flavors.

Mild.

Frog dry pot typically features tender frog pieces cooked in a dry pot method with a mix of vegetables and spices, often including potatoes, mushrooms, and dry chili.

Mild.

Fried tofu typically includes mixed vegetables, sautéed in a savory brown sauce.

Silken tofu simmered in a fiery sauce with broad bean chili paste, topped with minced meat and a hint of Sichuan peppercorn for a numbing sensation.

Cauliflower and cured pork belly are stir-fried together in a dry pot, seasoned with garlic, ginger, and a hint of chili for a mildly spicy flavor.

Shredded cabbage stir-fried with a blend of vinegar and spices, offering a balance of sour and spicy flavors.

Stir-fried string beans and ground pork, typically including garlic and spices for a savory taste.

Eggplant sautéed with pork, typically includes bell peppers and onions in a savory brown sauce.

Stir-fried mixed vegetables featuring a medley of seasonal vegetables, often including broccoli, carrots, mushrooms, and bok choy, all tossed in a light garlic sauce.

Eggplant stir-fried with a garlic sauce, incorporating a blend of ginger, garlic, and scallions, creating a harmonious mix of spicy, sweet, and sour notes.

Grass jelly served with a topping of sweet and fragrant rose petal jam.

A traditional Chinese dessert featuring simmered white fungus and lotus seeds, sweetened with rock sugar.

Traditional Beijing-style yogurt, typically includes a smooth, slightly tangy yogurt base, often enjoyed for its simplicity and creamy texture.

Wang Lao Ji, a traditional Chinese herbal tea, often enjoyed for its unique blend of herbal ingredients believed to promote well-being.

Coke, Diet Coke, Dr Pepper, Sprite, Fanta, or Lemonade.

Iced black tea, served chilled, offering a refreshing experience.

Bottled orange juice, typically made from freshly squeezed oranges without added sugars or preservatives.

A simple, refreshing bottled water, typically purified or spring water.