South of the Clouds 云之南 Greenwich Village Menu

Contains whole milk, and rice. 含全鮮奶及米。

玫桂椰香紫米，甜品紫米配玫瑰、桂花和椰浆。 Sweet purple rice dessert made with rose, osmanthus, and coconut milk.

????Originally vegetarian, you can add protein in the modifier. 炒米线为素炒，可以在选项中自行选择加肉炒。

????Originally vegetarian, can add protein in the modifier. 炒饭为素炒，若需加肉请在选项中自行添加。

产自云南黑松露 Sourced from Yunnan, premium black truffle.

????️ ????豆腐外皮香脆 内里软糯 蘸取云南特色腐乳酱与辣椒粉 微辣回甘 Crispy on the outside and soft on the inside, the tofu is best enjoyed with Yunnan’s signature fermented bean curd sauce and chili powder, offering a mildly spicy and subtly sweet aftertaste.

????️ Crispy Yunnan-style fried potatoes tossed with chili, cilantro, and mint for a fresh and aromatic finish. 云南生脆炸洋芋，炸至酥脆，拌入辣椒、香菜和薄荷。

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Crisp blanched okra served cold with a light, zesty wasabi dressing—refreshing, mildly spicy, and appetizing. 清爽焯水秋葵，搭配芥末酱汁，微辣开胃，清新爽口。

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Shredded green papaya mixed with shrimp and peanuts, tossed in a tangy Dai-style dressing with lime and herbs. 青木瓜鲜虾傣味沙拉，青木瓜丝配鲜虾和花生，拌入柠檬和香料调制。

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Crisp blanched okra served cold with a light, zesty wasabi dressing—refreshing, mildly spicy, and appetizing. 清爽焯水秋葵，搭配芥末酱汁，微辣开胃，清新爽口。

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Silky smooth tofu pudding, paired with pickled shredded carrots, handcrafted sour pickles, and savory minced pork with fried sauce. ????️豆花细腻嫩滑 腌制红萝卜丝 手工酸菜 炸酱肉

????Originally vegetarian, you can add protein in the modifier. 炒米线为素炒，可以在选项中自行选择加肉炒。

Diced tomatoes stir-fried with green and red chilies, complemented by seasoned minced pork, bringing back the nostalgic flavors of Yunnan. ????番茄与青红椒剁碎翻炒 猪肉末佐味 云南回忆

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????Originally vegetarian, can add protein in the modifier. 炒饭为素炒，若需加肉请在选项中自行添加。

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产自云南黑松露 Sourced from Yunnan, premium black truffle.

Red Pepper, Green Pepper, Egg Yolk,Shredded Potato

????️ ????豆腐外皮香脆 内里软糯 蘸取云南特色腐乳酱与辣椒粉 微辣回甘 Crispy on the outside and soft on the inside, the tofu is best enjoyed with Yunnan’s signature fermented bean curd sauce and chili powder, offering a mildly spicy and subtly sweet aftertaste.

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????️????️清新香茅 脆爽牛肉 高温爆炒 香麻可口 Refreshing lemongrass and crispy Angus beef, stir-fried over high heat for a fragrant, numbing, and flavorful experience.

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????️????️清新香茅 脆爽毛肚和黄喉 高温爆炒 香麻可口 Refreshing lemongrass mixed with crispy beef tripe and ox aorta, stir-fried over high heat for a fragrant, numbing, and flavorful experience.

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????️????️清新香茅 脆爽毛肚 高温爆炒 香麻可口 Refreshing lemongrass and crispy beef tripe, stir-fried over high heat for a fragrant, numbing, and flavorful experience.

????️????️清新香茅 脆爽黄喉 高温爆炒 香麻可口 Refreshing lemongrass and crispy beef artery, stir-fried over high heat for a fragrant, numbing, and flavorful experience.

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猪颈肉肥瘦相间 口感弹牙有嚼劲 配蘸料酸辣开胃 Pork jowl with a perfect balance of lean and fat, offering a firm and chewy texture, served with a tangy and spicy dipping sauce for an appetizing kick.

????️选用金沙骨（猪小排）秘制腌料 新鲜薄荷叶 花椒鲜麻 Featuring Jinsha bone (pork spare ribs) marinated in a secret blend of seasonings, paired with fresh mint leaves and Sichuan peppercorns for a fragrant, numbing kick.

云腿酸木瓜鸡，鸡肉搭配云南火腿和青木瓜炖煮，汤底酸辣。 Chicken soup pot cooked with Yunnan ham and green papaya in a spicy and tangy broth.

Fresh chicken that prepare daily , steamed using the traditional Yunnan clay pot technique for 3-5 hours without adding a single drop of water. The essence of the chicken is fully concentrated in the broth. It is recommended to enjoy the chicken soup first before savoring the meat. 每天新鲜活杀三黄鸡以云南传统汽锅技法蒸煮3-5小时 滴水不加 鸡肉精华汇聚 建议先喝鸡汤后吃鸡肉

Freshly slaughtered wild eel, paired with fresh mint leaves, crispy fried pork skin for added crunch, and chives for enhanced aroma. ????️ 新鲜活杀野生鳝鱼，搭配新鲜薄荷叶，炸猪皮增脆感及韭菜增香

Classic Mengzi flavors with tender beef shank, rich sesame aroma, spicy diced chili, and refreshing mint leaves. ????️经典蒙自风味 鲜嫩牛腱 芝麻醇香 小米辣 清新薄荷叶

Slow-simmered chicken broth for 4-8 hours, paired with black-bone chicken, premium wagyu slices (a small amount of foam may appear during cooking), pork slices, fish slices, bean sprouts, tofu skin, and crispy pork lard. The broth is rich and flavorful, offering an authentic Yunnan taste. 慢炖鸡汤底4-8小时，配乌骨鸡，精选和牛片(烹饪过程中可能会出现少许浮沫)，猪肉片，鱼片，豆芽，豆皮及脆哨。汤鲜味美，地道云南风味。

Traditional Yunnan-style copper pot, slow-simmered chicken broth for 4-8 hours with a mildly spicy flavor, served with minced pork, chives, and aged pickled vegetables for a tangy and appetizing taste. ????️云南传统铜锅器皿，鸡汤熬制4-8小时，风味微辣，配猪肉末，韭菜，老酸菜开胃

Guizhou-style red sour soup base, paired with premium ribeye slices, mildly sweet tomatoes, and the refreshing aroma of fresh lemon slices and cucumber. ????️贵州红酸汤汤底 牛眼肉片 番茄微甜 鲜柠檬片与黄瓜清香

Freshly simmered, rich beef bone broth, paired with premium wagyu slices (a small amount of foam may appear during cooking), quail eggs, seasonal vegetables. 新鲜熬制醇厚牛骨汤，精选和牛片(烹饪过程中可能会出现少许浮沫)，鹌鹑蛋，时蔬。

Fresh beef shank, slow-braised to tender perfection in a fragrant beef bone broth, paired with celery, fresh mint leaves, and diced chili for a flavorful kick. ????️新鲜牛腱 炖煮软嫩 清香牛骨汤 搭配西芹 薄荷叶 小米辣点缀味蕾