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雲子·野生菌石锅鸡·云南菜(福州首店)

火锅 · ⭐ 4.4

No. 63, Luling Road, Taijiang District

Dishes

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  Ancient Method Summei Tea

  A traditional Chinese herbal drink made from dried plums, hawthorn, and tangerine peel, known for its refreshing and digestive benefits.
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  Medo Stone Pot Chicken

  A Tibetan dish featuring chicken stewed in a traditional stone pot with wild mushrooms and vegetables, known for its rich flavor and hearty texture.
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  Stir-fried Yellow Beef with King Oyster Mushrooms

  Stir-fried yellow beef with king oyster mushrooms, a savory dish combining tender beef and umami-rich mushrooms in a quick high-heat cook.
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  Pu'er Tea Stuffed Dish

  A dish made by stuffing minced pork mixed with Pu'er tea into tofu or egg wrappers and steaming until tender, offering a unique blend of tea aroma and savory flavor.
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  Lemon-Pounded Shrimp

  Fresh large shrimp are peeled, marinated with lemon juice, garlic, and cilantro, then pounded with a mortar and pestle until the flesh is tender and scattered. The dish features a refreshing, tangy flavor with prominent citrus aroma and delicate shrimp taste.
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  Bubble Tea

  Buludah is a dessert made with coconut milk or milk as the base, mixed with various ingredients such as black rice, sago pearls, cold shrimp noodles, and red beans. It is then topped with toasted lactoferm strands or croutons, and finally drizzled with rose syrup.
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  White Mushroom Abalone Bits

  White mushrooms paired with abalone bits, steamed or stir-fried to highlight natural flavors, tender and fresh.
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  Brown Sugar Buckwheat Dumplings

  Made primarily from buckwheat flour, mixed with brown sugar and water to form a dough, then steamed. The outer layer is soft and chewy, the filling sweet and moist, with a distinctive fragrance from buckwheat.
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  Pineapple Braised Pork

  Pineapple braised pork is a dish made primarily with pork belly and pineapple. Pork belly is blanched to remove odor, then stewed with rock sugar, light soy sauce, dark soy sauce, and cooking wine until tender and flavorful. Pineapple chunks are added to absorb the rich meat juices, creating a sweet and sour taste.
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  Bamboo Shoot Mushroom

  A wild mushroom that turns blue upon contact with the hand. Mainly stir-fried, boiled into soup, or served cold, highlighting its unique fragrance and crisp texture.
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  Mung Bean Flour Sweet Glutinous Rice Balls

  Glutinous rice balls coated in mung bean flour and drizzled with hot brown sugar syrup, a traditional Sichuan snack with soft, sweet flavor.
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  Sweet Milk Fan and Fermented Rice Wine Soup

  A traditional Yunnan dessert made with fresh milk sheets and fermented rice wine, simmered with rock sugar for a sweet, aromatic flavor.
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  Wild Mushroom Six-Grid

  A dish featuring a variety of fresh wild mushrooms cooked in broth, served in six compartments for a rich and savory experience.

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