A Bite of Dali Courtyard’s New Menu

Dali Courtyard is no stranger to our readers, always bagging awards like Outstanding Outdoor Dining, Outstanding Yunnan, and Outstanding for Impressing Visitors at the Beijinger’s annual Reader Restaurant Awards.

The set menu has been updated for warmer weather. Let’s have a look at what’s new and what seasonal ingredients they have chosen this time.

Apart from their renowned dry-fried Yunnan goat milk cheese and Dali style baked fish with lemongrass, both of which remain on the current menu, there's salad of mint and tofu skin, Yunnan-style salami, and pulled citrus-scented chicken and spicy salad of frisée lettuce.

King prawns fried with crispy lime leaves is still so good. We like that both are seasoned with just the right amount of salt and pepper.

A new dish, green papaya salad, tastes fresh, with the sourness of the green papaya and spiciness from the Thai chili sauce mixed well. Air-dried beef stir-fried with potatoes is spicy too; the potatoes they use are slightly firmer than normal ones. 

And we like the Yunnan mushrooms baked in lotus leaf parcels, in which they use three kinds of delicious mushrooms – bolete, pleurotus eryngii, and agrocybe cylindracea, to create a complex and tasty texture.

There will also have Pu’er tea-scented fragrant chicken, spare ribs baked with lemongrass, Yunnan courgettes stir-fried with xuanwei ham, broccoli with shredded ginger, free range chicken, and maka root soup. Yunnan rice noodles or stir-fried glutinous rice cakes with egg and jasmine flowers are also on the menu. The set meal is RMB 150 per person, and as always you need to book in advance.

More stories by this author here.

Email: tracywang@thebeijinger.com
Twitter: @flyingfigure
Instagram: @flyingfigure

Photos courtesy of Tracy Wang