Xiyulong Street, north of Tianfu Square, is known for its many bike shops. If you have worked up an appetite test driving the two wheelers, there are two interesting restaurants right beside each other in the middle of the street: a branch of the famous Chen Mapo Tofu, and Dian Wei Canteen. Dian Wei means 'Yunnan Flavour', but the menu has mostly Sichuanese classics with a couple of Yunnan specialties. The restaurant is best known for their Crossing the Bridge Noodles (过桥米线).
Here is the specialty of the house. The stir-ins are black fungus, tofu skin, raw and cooked chicken, cooked pork, sliced fish, zha cai (a kind of preserved vegetable), Chinese spam, and a thinly sliced piece of offal with a livery taste that the server called 'yao'. This is a bare bones version of the noodles for Y10. You could also order versions with much more add-ins for much steeper prices. Their broth has a great colour and flavour with the proper slick of fat on top. I wished there were more vegetables though. Another Yunnan specialty they serve here is clay pot steamed chicken (汽锅鸡). I wasn't impressed with it; chicken pieces that bony should give up way more flavour to the soup than what they had and there was little of the dried goji and Chinese medicinal plants that usually come with the chicken.
Once when I asked for a recommendation, the server suggested this: krab and egg yolk soft tofu (蟹黄豆花). The egg yolk was oddly grainy, and the sauce had corn, soybeans, and cubes of Chinese spam. The dish was such a novelty to me that I ate most of it just figuring out what I thought, but was not anything to re order. Later that week at a friend's house, I happened to be served another tofu with egg yolk dish which had a sauce smooth as silk.
Pumpkin cakes (南瓜饼):
When you first walk in, you see one of the toughest ordering setups for the Chinese challenged - a pictureless menu board behind the cashier's head. However, they do keep a couple of picture menus behind the till.
Address: 滇味餐厅 青羊区西玉龙街195号