The ruins of the relay stations on the Southern Silk Road

Specialty: Cooking Yunling Beef Banquet in a Stove

Ordering hotline: 18406963150 (Mr. Huang)

The Dongshan Post Station Restaurant is the site of an ancient caravan post station. At that time, when the caravan passed through the Dongshan grassland, they would rest and recuperate here. They built simple stone houses with stones. Later, we expanded on the original foundation and created today's Dongshan Post Station Restaurant, also known as the Stone House Restaurant.

When the sun sets in the west, go to the restaurant of Dongshan Post Station to taste the "Yunling Beef Feast". Yunling cattle is the fourth generation of beef cattle with national independent intellectual property rights since the founding of New China. It is a hybrid breed of Yunnan native cattle, Indian Brahman cattle, and Australian Murray Grey cattle. It gathers the essence of alpine grassland, eats hundreds of herbs in the mountains, and drinks streams and springs. The meat texture is clear, and the taste is mellow. Each piece of beef is a health care trip on the tip of the tongue. After four hours of slow simmering over low heat, Yunling beef chops are roasted and delicious, fat but not greasy.

In addition to Yunling beef, Dongshan Station also has a plethora of specialty foods. Goose oil Rice and vegetable roll has a strong beef flavor, mixed with the aroma of goose oil, and paired with the burning tomato chili sauce, taste the original flavor of food; Buckwheat cake and fermented black beans are the best partners; The unique dipping sauce pickled vegetable paste in Baoshan and Dehong areas is sour, spicy and delicious, paired with roasted pork belly with small ears, like the breath of spring and the warm winter sun touching your tongue at the same time; The tea brewed with wild Artemisia annua and old ginger carries the unique aroma of herbal plants and the anti-inflammatory effects of Dongshan. It is like a gift from nature, adding a natural atmosphere and soothing the soul with every sip.