Braised Beef Rolls ($10)
Thin slices of poached, chilled beef wrapped around slivers of cucumbers and mint, topped with crushed peanuts.
Shredded Chicken ($11)
An item on the "cold" dishes section of the menu. Taro mashed with coconut milk serves as a bed for shredded chicken and crisp taro shoestring fries. The sauce is made with tamarind and cumin, reflecting Yunnan's cross-cultural culinary influences.
Chrysanthemum Salad ($7)
A simple plate of chrysanthemum leaves—which have a grassy, slightly peppery flavor like a mild arugula—come dressed in a sesame vinaigrette. Chou finds many of her vegetables at local greenmarkets, but these greens come from Chinatown, just a few blocks away.
Wood Ear Mushrooms ($9)
Stir fries at Yunnan Kitchen blend the familiar with the exotic. Scallop-edged wood ear mushrooms are joined here by sliced celery stalks, lily bulbs, and gingko nuts.
Spicy Pork Skewers ($7)
The shao kao section of the menu covers snack dishes common on the streets of Yunnan. Pork belly is marinated in spicy bean paste and xiao xing rice wine before getting grilled "like Japanese yakitori."
Crispy Chicken Skewers ($7)
The chicken wings are dusted with Sichuan peppercorns and chili powder for kick. Chou remarked wistfully, "these'll be great when our beer and wine license comes in." They're expecting it will soon.
Chinese Sausage Fried Rice ($12)
The mushrooms and greens that go into the fried rice rotate based on what's available. The Chinese sausage comes custom-made by Salumeria Biellese.
Beverage service currently comes in the form of a by-the-pot tea selection, with an emphasis on black and pu'ehr leaves, several of which hail from Yunnan.
The art on the walls come from Chou's travels through China.