Yun Zhi Tai Yunnan Thai Cuisine

Triangle pastries fried to a golden crisp, typically filled with curry-flavored potatoes, peas, and other vegetables. They have a crispy exterior and a soft interior, with exotic spice flavors, making them a popular appetizer.

Spring rolls filled with shredded vegetables, deep-fried to a crispy exterior. The filling typically includes cabbage, carrots, and black fungus. They have a refreshing and non-greasy texture and are best enjoyed with a dipping sauce.

A signature Yunnan-style dish where ingredients are sliced thinly and deep-fried until crispy. The vegetarian version typically uses mushrooms or tofu products. It has a crispy, cracker-like texture, is savory and slightly spicy, suitable as a side dish or snack.

A cold dish made with white fungus (Tremella fuciformis) dressed in a sweet and sour spicy sauce. The white fungus has a crisp and refreshing texture, with a sour aroma from lemon and a mild spiciness from chili, making it very appetizing.

A classic Thai green papaya salad, vegetarian version. Fish sauce is omitted and replaced with other seasonings for umami. It has a crisp texture and a spicy, tangy flavor, often with added peanuts for crunch.

A cold dish featuring a variety of fresh seasonal vegetables, drizzled with a special sweet and sour spicy sauce. The vegetables are sweet and crisp, with a fresh flavor, making it a healthy appetizer.

Also known as Thai glass noodle salad. The chewy glass noodles are soaked in a sweet and sour spicy sauce, mixed with onions, celery, and other seasonings. It has a rich texture and is sour, spicy, and appetizing.

Preserved eggs cut into pieces and drizzled with a sweet and sour sauce, garnished with cilantro, tomatoes, and other ingredients. The unique flavor of the preserved eggs blends perfectly with the sweet and sour sauce, offering a soft and smooth texture.

Deep-fried tofu that is crispy on the outside and tender on the inside, drizzled with a special sauce featuring the numbing flavor of Sichuan peppercorns and the spiciness of chili. It is numbing, spicy, and savory, with a slightly crispy exterior and tender tofu inside.

Eggplant flash-fried to retain its color, seasoned with a Sichuan pepper sauce. The eggplant is soft and flavorful, absorbing the aroma of Sichuan peppercorns and chili peppers for a unique taste.

Water spinach stir-fried with fermented bean curd over high heat. The unique fermented savory flavor of the bean curd coats the crisp and tender water spinach, making it a delicious home-style dish that pairs well with rice.

Water spinach quickly stir-fried with salt or minimal seasoning, preserving its natural sweetness and crisp texture.

Fresh cabbage stir-fried over high heat. It has a crisp and sweet texture, and simple seasoning highlights the original flavor of the vegetables.

Stir-fried Chinese broccoli. The Chinese broccoli has a unique slightly bitter yet sweet taste, with crisp stems and tender leaves, offering a rich texture in a green vegetable dish.

Bok choy stir-fried with vegetarian oyster sauce (usually made from mushrooms). The savory and rich sauce balances the mild flavor of the bok choy, adding a rich layer of taste.

Chinese broccoli stir-fried with vegetarian oyster sauce. The rich soy sauce flavor balances the slight bitterness of the Chinese broccoli, making the overall taste smoother and more delicious.

A variety of seasonal vegetables are stir-fried over high heat. The colors are vibrant, and each vegetable retains its original texture. It is nutritious and has a refreshing taste.

Cabbage stir-fried with Yunnan's unique bean paste or sauce. The flavor is savory and rich, with a distinctive sauce aroma that pairs exceptionally well with the sweet cabbage.

Eggplant dish braised in Yunnan sauce. The soft eggplant absorbs the rich Yunnan sauce flavor, with a strong taste that is very suitable for pairing with rice.

Eggplant stir-fried with chili over high heat, offering a spicy and satisfying kick. The eggplant is soft and tender, infused with spiciness, suitable for those who enjoy spicy food.

Similar to dry-braised green beans, the green beans are deep-fried and then quickly stir-fried with minced chili. The skin is slightly wrinkled, and the texture is dry, fragrant, and crisp, full of spicy flavor.

A vegetarian rendition of Thai basil stir-fry (Pad Krapow). King oyster mushrooms are diced to mimic the texture of minced meat, then stir-fried with basil, chili, and garlic. It is savory, spicy, and fragrant, with a rich basil aroma, making it an excellent dish to accompany rice.

A thick omelet made by pan-frying eggs with fresh basil (Thai basil) until fluffy and golden. The egg flavor is infused with a rich herbal aroma, and the texture is thick and soft.

A baked omelet made with pickled bamboo shoots, featuring a Yunnan flavor. The crispness of the bamboo shoots and their sour aroma add a unique texture and flavor to the tender omelet.

A classic home-style baked omelet with a generous amount of fresh scallions. The aroma of scallions and eggs combines perfectly, simple yet delicious.

A Yunnan-style dish featuring pickled vegetables stir-fried with potato slices or shreds. The sour pickled vegetables are appetizing and cut through richness, while the potatoes are either tender or crisp, offering a unique flavor.

A classic Taiwanese dish where the crumbly texture of salted egg yolk coats the bitter melon slices. The savory flavor of the salted egg balances the bitterness of the melon, resulting in a mellow and lingering taste.

A refreshing stir-fry of pickled bamboo shoots and black fungus. The sourness of the pickled bamboo shoots is appetizing, and the black fungus is crisp and healthy, making it a flavorful vegetarian dish.

Pickled bamboo shoots stir-fried with eggs. The sourness of the pickled bamboo shoots complements the egg's flavor, making the scrambled eggs more savory and less greasy.

Prepared similarly to Thai curry crab, but stir-fried only with eggs and curry sauce. It has a tender texture and is rich with the aroma of yellow curry, making it perfect for mixing with rice.

Tofu dish cooked with coconut milk. The sweetness of the coconut milk softens the overall flavor, and the sauce is thick and smooth, full of Southeast Asian charm.

Tofu dish served on a hot sizzling plate, usually accompanied by black pepper sauce or a special sauce. It arrives at the table sizzling with an enticing aroma, with the tofu being crispy on the outside and tender on the inside.

A vegetarian version of Thai green curry, simmered with green chilies, coconut milk, and spices, along with various vegetables. It is spicy with a creamy flavor and a rich sauce, making it an excellent accompaniment to rice.

A mixed vegetable dish cooked with yellow or red curry. The curry flavor is rich and aromatic, with a mild to moderate taste. The vegetables are simmered until tender and flavorful.

Tofu casserole served in a clay pot, simmered with various vegetables and mushrooms. The broth is savory, the tofu is tender, and it is very warming.

A vegetarian version of Cantonese-style stir-fried rice noodles (Hor Fun). Wide, flat rice noodles are stir-fried over high heat with vegetarian oyster sauce. It has a strong 'wok hei' aroma, with chewy and springy noodles and a rich sauce flavor.

Vegetarian Pad Thai, stir-fried rice noodles with tamarind sauce, crushed peanuts, and bean sprouts. The flavor is sweet, sour, savory, and fragrant, with a unique Thai taste.

A noodle soup with a clear broth, loaded with vegetables. Noodles can be glass noodles or rice noodles. It is light and healthy, suitable for those who enjoy hot soup.

Vegetarian fried rice stir-fried with eggs and diced vegetables. The rice grains are distinct, and the egg aroma is rich. It's a simple yet delicious dish that tests the chef's wok skills.

A vegetarian version of Thai pineapple fried rice, stir-fried with pineapple chunks, cashews, and curry powder. The flavor is a mix of sweet and savory, with the fruity aroma of pineapple and the fragrance of curry complementing each other well.

A clear soup made with a variety of fresh vegetables. The soup is sweet and clear, deriving its flavor entirely from the natural essence of the vegetables.

A light and elegant soup, typically made with egg white (akin to 'furong') or soft tofu and fresh pea shoots. The broth is clear, the pea shoots are fragrant, and the texture is smooth.

A vegetarian version of the famous Thai Tom Yum soup, made with a broth of lemongrass, galangal, kaffir lime leaves, and chili, with added mushrooms and vegetables. It is sour, spicy, rich, and aromatic, with a tantalizing fragrance.

A clear soup primarily flavored with lemongrass, simmered with various vegetables. The unique lemony aroma of lemongrass is fresh and pleasant, and the soup is light and palate-cleansing.