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Jun Yun Nan Wild Mushroom Hot Pot · Vegetable Buffet (Dounan Flower Market Store)

火锅 · ⭐ 4.4

5th Floor, Hall No. 4, Dounan Flower Market (enter Yunwu Market entrance next to Ba Wang Cha Ji, then take elevator to 5th floor); approx. 170 meters from Exit B of Jingui Street Metro Station

Dishes

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  Dai-Style Grilled Fish

  Fresh grass carp is marinated and grilled over charcoal until crispy, then cooked with bean sprouts, potatoes, and tofu skin. Spices like lemongrass, lime leaves, chili, garlic, and ginger add authentic Dai flavor.
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  Dai Family Lemon Spiced Salad

  A Yunnan-style cold dish made with fresh lemon, lemongrass, chili, garlic, and herbs, typically served with raw fish or chicken.
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  Country Chicken

  A traditional dish made with free-range chicken, slowly stewed with ginger, scallions, and garlic for a rich, savory flavor.
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  Country Chicken Hot Pot Base

  A rich broth made from free-range chicken and aromatic spices, ideal for hot pot or standalone meals.
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  Chanterelle

  Chanterelle is a wild edible mushroom, primarily made from fresh chanterelles, typically cleaned, sliced, and stir-fried with oil or stewed with meat to preserve its natural flavor.
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  Mushroom Hot Pot

  A hot pot dish featuring a variety of fresh mushrooms cooked in a savory broth, often enjoyed with dipping sauces for enhanced flavor.
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  Pineapple Fried Rice

  Pineapple rice is a dish primarily made with pineapple and rice. The typical preparation involves hollowing out a pineapple, filling it with glutinous rice or regular rice, adding diced pineapple and other ingredients such as raisins and goji berries, then steaming it. The finished pineapple rice has soft grains with a sweet, fruity aroma from the pineapple.
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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

  Chicken of the woods is a wild edible mushroom primarily harvested from natural environments in Yunnan and similar regions. It is usually cleaned and then stir-fried or stewed, often paired with chicken, pork, or vegetables to preserve its fresh flavor.
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  Black Truffle

  Truffle is a precious wild edible mushroom, commonly used in gourmet dishes. Main ingredients are fresh or dried truffles, often paired with cream, butter, eggs, meat, or pasta, prepared by frying, sautéing, roasting, or shaving raw.
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  Black Boletus

  Black bolete is a wild mushroom, primarily using fresh black bolete. After washing, it's sliced or used whole. Commonly stir-fried with garlic and scallions, or used in soups and with meats.

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