Yunnan Tasty Garden

Name: Yunnan Tasty Garden
Address: 5115 Spring Mountain Rd, Ste 103-105, Las Vegas, NV, 89146, US
Telephone: 702-826-4888
Price range: $$

Yunnan$$

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Daily 11am–9:30pm

5115 Spring Mountain Rd, Ste 103-105, Las Vegas, NV 89146
702-826-4888
Last verified: September 2026
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New Arrival

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Yunnan Silkie Chicken Soup$19.99
Chili Preserved Egg$17.99
Old Mama Shoe Flower$19.99
Cabbage of Bean Vermicelli Fans$16.99
Fry Rape Heart$16.99
Rape Heart Served with Soup$16.99
Stir-fried Pickled Green Pepper with Sliced Pork (Little Spicy)$19.99
- Spicy
Braised Beef Tripe & Tendon & Shank in Brown Sauce$26.99

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Bifengtang Lamb Ribs$25.99
House Special Crispy Intestines with Pickled Peppers$26.99
Stir-fried Crispy Intestines with Soy Bean Sauce$26.99
Spicy Soup with Crispy Intestines$27.99
- Spicy
Spicy Fish Maw (Medium Spicy)$25.99
- Spicy
Thus the Stomach (Medium Spicy)$25.99
- Spicy
Pickled Fish Maw (Medium Spicy)$25.99
- Spicy
Smoked Chicken$13.99
Fresh Lamb Offal Soup (Half a Pound)$36.99
Spicy Stir-fried Fresh Lamb Offal (Half a Pound)$36.99
- Spicy
Lemongrass Spare Ribs$18.99
Beef Trio Rice Noodle Soup$17.99

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Fried rice: Day-old rice stir-fried with egg, scallion and whatever the kitchen adds. Yangzhou (Yang Chow) style means shrimp, char siu and peas, and is the version most menus mean by "house special". Good fried rice is dry and separate-grained, never wet. On this menu as: Ham and Egg Fried Rice · Special Yunnan Fried Rice Noodles / Noodles.
Mapo tofu: Soft tofu in a glossy red sauce of fermented broad-bean paste (doubanjiang), chili and ground Sichuan peppercorn, traditionally with a little minced beef or pork. The name honors the pockmarked (ma) old woman (po) said to have invented it in Chengdu; a vegetarian version is common. On this menu as: Mapo Tofu (Hot Spicy).
Twice-cooked pork: Pork belly simmered whole, sliced thin, then stir-fried until the edges curl and crisp with leeks or cabbage, fermented bean paste and sweet bean sauce. A Sichuan home-cooking classic: rich, salty and only moderately spicy. On this menu as: Szechuan Style Twice-Cooked Sliced Pork Belly (Medium Spicy).
Hot pot: A simmering pot of broth at the table (Sichuan-style red with chili and peppercorn, or mild bone, tomato or mushroom) into which diners cook thin-sliced meats, seafood, tofu, greens and noodles, then dip them in sauces they mix themselves. Priced per person or per plate of ingredients. On this menu as: Self Choice Hot Pot (w/ Soup).
Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Szechuan Style Twice-Cooked Sliced Pork Belly (Medium Spicy).
Tofu (bean curd): Pressed soybean curd, from custard-soft (for mapo tofu and soups) to firm (for stir-fries and braises). Fried tofu puffs soak up sauce; tofu skin (yuba) is the sheet lifted off simmering soy milk, rolled and braised or fried as a "vegetarian duck". On this menu as: Mapo Tofu (Hot Spicy).

Yunnan Tasty Garden

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