Ren He Yuan Restaurant

This is a refreshing Yunnan cold appetizer, made with shredded napa cabbage or chayote. It has an extremely crisp texture and is very appetizing with a sour and spicy dressing.

Tender beef slices are quickly stir-fried with sweet zizania latifolia. The beef is tender and juicy, the zizania latifolia remains crisp, and the overall flavor is moderately savory, making it a hearty home-style stir-fry.

Premium, crisp Matsusaka pork (pork jowl) is stir-fried with zizania latifolia. The meat has a unique chewiness and rich flavor, complementing the delicate bamboo shoots perfectly.

Finely chopped Yunnan-style pickled mustard greens are stir-fried with minced meat and diced squid. The sourness of the pickled greens combines with the sweetness of the seafood, creating a rich texture that is very appetizing.

Shiitake mushrooms are cut into strips and stir-fried until dry and fragrant, removing excess moisture and concentrating the mushroom aroma. The texture is chewy and becomes more flavorful with each chew, making it a great dish to pair with drinks.

Truffle sauce is stir-fried with eggs. The eggs are silky and fluffy. The unique rich aroma of truffles blends perfectly with the aroma of eggs, creating an elegant flavor.

Fresh fish slices and silky tofu (soft tofu) are cooked in a soup base made from pickled mustard greens. The broth is sour, fragrant, and rich. The fish is delicate, and the tofu melts in your mouth, creating a complex flavor profile.

Stir-fried porcini mushrooms are wrapped in flatbread. The unique aroma of porcini mushrooms is intense, combined with the wheat fragrance of the flatbread, making it a hearty and uniquely flavored dish.

Shredded kohlrabi stir-fried with shredded dried tofu and shredded meat. The kohlrabi retains its crispness, and the dish is savory and rich in texture, with a strong home-style flavor.

Tender eggplant is braised with tomatoes and minced pork. The sweetness and sourness of the tomatoes balance the greasiness of the eggplant, and the sauce is rich, making it perfect for serving with rice.

This is a creative kung fu dish that combines shrimp paste ("hundred flowers") with red bean paste. The texture offers the elasticity of shrimp and the creaminess of red beans, with a unique sweet and savory flavor.

Potatoes are hand-shredded and deep-fried. The result is golden and crispy, like a crunchy snack, a popular specialty dish.

A famous Sichuan dish where duck meat is smoked with camphor wood and tea leaves. The skin is crispy, the meat is tender, with a unique smoky tea aroma and a deep flavor.

Crispy golden-fried chicken thigh. The meat is tender and juicy, simply seasoned with salt and pepper to enjoy the original flavor of the chicken.

Yunnan-style dried beef (cured and air-dried beef) is deep-fried. It has a dry, fragrant, and chewy texture, with concentrated beef flavor that becomes more intense with chewing.

Fried shredded potatoes are stir-fried with XO sauce. The seafood umami and spiciness of the XO sauce coat the crispy potato shreds, creating a rich flavor.

A traditional Yunnan snack made from deep-fried pea jelly. The exterior is crispy, while the interior is soft like pudding with a rich bean flavor. It is often served with a dipping sauce.

A specialty dairy product from Dali, Yunnan. Milk is made into thin slices and then deep-fried or baked. It has a crispy texture with a rich milky flavor and a slight sourness.

Mullet roe slices are pan-fried until slightly browned. The texture is dense and chewy, with a rich sea flavor and a savory aftertaste, making it a high-end appetizer for pairing with drinks.

Tender sweet peas are stir-fried with finely shredded chicken. The sweet peas are fresh and sweet, the chicken shreds are smooth, and the overall flavor is light and elegant.

Chopped pickled shallots (similar to small onions or scallions) are stir-fried with minced pork. The pickled shallots are sweet, sour, and crisp, making them very appetizing and palate-cleansing.

Finely chopped Yunnan-style pickled mustard greens are stir-fried with minced meat and diced squid. The sourness of the pickled greens combines with the sweetness of the seafood, creating a rich texture that is very appetizing.

Shredded kohlrabi stir-fried with shredded dried tofu and shredded meat. The kohlrabi retains its crispness, and the dish is savory and rich in texture, with a strong home-style flavor.

Tender eggplant is braised with tomatoes and minced pork. The sweetness and sourness of the tomatoes balance the greasiness of the eggplant, and the sauce is rich, making it perfect for serving with rice.

Shredded potatoes are quickly stir-fried with a spicy and sour seasoning. The texture is usually kept crisp, and the spicy and sour seasoning stimulates the appetite.

Fresh grouper or red grouper is steamed. The fish is delicate and fresh, rich in collagen. Steaming best allows you to savor the original sweetness of the fish.

Large shrimp are stir-fried with pineapple chunks, usually with a sweet and sour sauce. The shrimp are Q-tender, and the pineapple has a rich fruity flavor, a popular sweet and sour dish.

Tender pea shoots are stir-fried with shrimp. The pea shoots have a delicate and fresh aroma, and the shrimp are crisp. The overall flavor is light and elegant.

Zizania latifolia is cut into chunks or slices and stir-fried with shrimp. Both ingredients have a natural sweetness, a crisp texture, and a fresh flavor.

Haddock is steamed with fermented black beans. The haddock is tender, and the savory and rich fermented black bean sauce makes it very flavorful and goes well with rice.

The thickened sauce of stir-fried shrimp is poured over crispy fried rice crust. It usually makes a sizzling sound when served. The texture is crispy on the outside and soft on the inside, combining fun and deliciousness.

Stir-fried porcini mushrooms are wrapped in flatbread. The unique aroma of porcini mushrooms is intense, combined with the wheat fragrance of the flatbread, making it a hearty and uniquely flavored dish.

A stir-fry dish that emphasizes color contrast, with black wood ear mushrooms paired with three white ingredients (such as bamboo shoots, tofu, or yam). It has a rich texture and is refreshing and healthy.

Porcini mushroom filling is wrapped in spring roll wrappers and deep-fried. The wrapper is crispy, and the filling is full of the rich aroma of porcini mushrooms.

Truffle sauce is stir-fried with eggs. The eggs are silky and fluffy. The unique rich aroma of truffles blends perfectly with the aroma of eggs, creating an elegant flavor.

Shiitake mushrooms are cut into strips and stir-fried until dry and fragrant, removing excess moisture and concentrating the mushroom aroma. The texture is chewy and becomes more flavorful with each chew, making it a great dish to pair with drinks.

A single-serving clear matsutake mushroom soup. The broth is clear, allowing you to primarily savor the elegant aroma and umami of this precious mushroom.

A single-serving stewed soup, made with porcini mushrooms and pork ribs. The broth is rich and sweet, full of mushroom aroma and the essence of the meat.

Sliced porcini mushrooms are quickly stir-fried with sliced meat. The simple cooking method highlights the unique aroma and the tender, crisp texture of the porcini mushrooms.

A classic Sichuan tofu dish. The tofu is tender, and the sauce is spicy, savory, and fragrant, usually containing minced pork. It is very appetizing and has the numbing sensation of Sichuan peppercorns.

Combines the sweetness of zizania latifolia with the tenderness of straw mushrooms. The flavor is light and refreshing, a healthy vegetable stir-fry.

Green asparagus and fresh lily bulbs are stir-fried. The asparagus is crisp and tender, the lily bulbs are sweet, the colors are elegant, and the texture is rich.

Fresh pea shoots are quickly stir-fried over high heat. The pea shoots have a strong, unique fresh aroma and a tender texture, making them a popular green vegetable.

Stir-fried Gai Lan (Chinese Broccoli). The stems are crisp, and the leaves have a slightly bitter-sweet taste, with a unique and palate-cleansing flavor.

Tofu is steamed on a lotus leaf, usually served with seafood or minced meat sauce. The tofu absorbs the fresh aroma of the lotus leaf, resulting in an elegant flavor.

Yunnan's most famous soup. Using a special steam pot, chicken is steamed using steam, and the juices condense into soup without a single drop of water added. The soup is clear and golden, with an extremely rich and sweet chicken flavor.

Fresh fish slices and silky tofu (soft tofu) are cooked in a soup base made from pickled mustard greens. The broth is sour, fragrant, and rich. The fish is delicate, and the tofu melts in your mouth, creating a complex flavor profile.

One of our signature dishes. Fresh pea kernels are simmered in chicken broth. The peas are delicate and creamy, with every bite full of the freshness of chicken broth and the sweetness of peas.

A Yunnan-style stewed beef soup. Made with beef shank or brisket stewed until tender. The broth is rich and mellow, with the unique flavor of Yunnan spices.

A thick soup made with shredded scallops and tofu. It has a smooth texture, and the scallops provide a rich seafood umami. It is a warming and comforting soup.