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丰岭野生态农庄(吾尔岭店)

火锅 · ⭐ 3.5

Building A, Pingdingshan, beside the Wuguishan Interchange, Pulong Section

Dishes

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  Cold-Mixed Milk Cow Liver

  Fresh milk cow liver is blanched, sliced, and mixed cold with scallions, ginger, cilantro, and a dressing of soy sauce, vinegar, sugar, and sesame oil. Tender texture with a refreshing, slightly sour taste and subtle dairy aroma.
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  Wuding Black-Boned Chicken

  Wuding Black-Boned Chicken is a traditional dish made from the specialty black-boned chicken of Wuding County, Yunnan, simmered with medicinal herbs and seasonings for a rich, nourishing flavor.
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  Wuding Free-Range Mountain Chicken

  Free-range mountain chicken from Wuding, Yunnan, with firm and fresh meat. Slow-cooked using traditional methods with ginger, green onion, and cooking wine to remove odor and enhance aroma.
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  Wuding Mushroom

  A dish made from wild mushrooms native to Yunnan, stir-fried with green peppers and garlic for a fresh, savory flavor.
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  Wuding Wild Mushrooms

  A dish featuring wild mushrooms foraged in Wuding, Yunnan, cooked simply to highlight their natural umami flavor.
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  Crispy Fried Pork Strips

  Fried pork slices, known as 'Xiaosu Rou', is a traditional dish made primarily from pork. The pork is sliced thinly, marinated, then coated in a batter and deep-fried until golden and crispy. The finished dish has an appealing color, tender and juicy meat, and a crisp outer layer.
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  Fat Sister's Secret Pickled Radish

  Fresh white radish is sliced, salted, then soaked in a special sauce made with sugar, vinegar, Sichuan pepper, and star anise. Crisp texture with a tangy sweet and slightly spicy flavor.
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  Bitter Chrysanthemum and Egg Fried Rice

  Bitter chrysanthemum fried rice is made with rice, bitter chrysanthemum, and eggs. The bitter chrysanthemum is chopped and stir-fried with cooked eggs, then mixed with rice and quickly stir-fried. It has a refreshing, slightly bitter taste with rich egg aroma, ideal for summer.
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  Mixed Mushroom Platter

  A mixed wild mushroom platter featuring fresh varieties like chanterelles, chicken mushrooms, and matsutake, prepared by stir-frying, blanching, or stewing to preserve their natural flavors.
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  Vegetable Platter

  A vegetable platter is a colorful dish made from a variety of fresh vegetables such as carrots, cucumbers, and tomatoes, carefully sliced and prepared to preserve their natural flavor and nutrients. With simple seasoning and elegant presentation, it offers a visually appealing and healthy culinary experience.
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  Blue-staining Mushroom

  Xian Shou Qing is a wild mushroom, primarily using fresh Xian Shou Qing mushrooms. Cleaned and sliced or used whole, it can be stir-fried, boiled, stewed, or used in hot pot. Commonly sautéed with garlic and chili to preserve its fresh aroma.
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  Green-headed Mushroom

  A wild edible mushroom from Yunnan, known for its green cap and delicate flavor. Often stir-fried or used in soups.
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  Chicken Mushroom

  A wild edible mushroom prized for its delicate texture and savory flavor, commonly used in soups or stir-fries.

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