Jun Yi Tang · Wild Mushroom Hot Pot
火锅 · ⭐ 4.4
No. 58, Chaijia Cao Lane, Dong'an Li
Dishes
Yun-Dian Sauce Green PlatterA vibrant platter of fresh vegetables dressed in a distinctive Yun-Dian sauce, combining light stir-frying and cold dressing for a crisp, savory experience.
Dai-Style Deer MushroomDai-Style Deer Mushroom is made with fresh deer mushrooms and seasoned with Dai spices, offering a tangy and spicy flavor.
Assorted Braised DishesA mixed braised dish is a selection of various ingredients that are braised and arranged on a plate. Main ingredients include tofu, eggs, seaweed, and pig ears, which are marinated in a rich braising sauce to develop deep flavors. The dish offers a diverse texture—soft and delicate tofu, crisp seaweed, and savory pig ears—making it an excellent choice for drinking or as a side dish.
Fresh Tender Kelp SproutA dish made from fresh kelp sprouts, blanched and dressed with garlic, sesame oil, and a touch of salt, offering a crisp and savory taste.
Raw ChickenRaw chicken refers to uncooked chicken meat, often used in salads or marinated dishes for a tender texture and mild flavor.
Spicy and Fresh Sea CucumberFresh sea cucumber is stir-fried with a secret sauce and chili, resulting in a crisp texture and spicy yet aromatic flavor.
Bamboo Steam NoodlesBamboo pole noodles are a traditional Cantonese dish made from flour, alkaline water, and water. The dough is repeatedly stretched by hand, giving the noodles elasticity. A bamboo tool called 'zhúshēng' is used to press and knead the dough by stepping on it, creating a unique texture.
Mushroom Delicacy Assortment PlatterSelected fresh mushrooms such as shiitake, golden needle, and oyster mushrooms are stir-fried or steamed to preserve their natural flavor, offering a tender and refreshing texture with rich nutrition.
Wild Mushroom Cold Rice NoodlesA refreshing dish made with wild mushrooms and cold rice noodles, seasoned with garlic, chili oil, and herbs.