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Jun Cai Yun Nan · Wild Mushroom Hot Pot (Huan Guang Center Store)

地方菜 · ⭐ 4.5

No. 333, Dongda Street, Dongdajie

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Dai-style Paoluoda

  A traditional Dai ethnic dessert from Yunnan, made with glutinous rice flour wrapped around coconut, peanuts, and brown sugar, then steamed in banana leaves for a soft, sweet taste.
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  Beef Tenderloin

  A dish made from tender beef cut from the back of the cow, sliced thin and quickly cooked in broth or hot pot for a delicate, juicy texture.
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  Solid Yanzhi Ganlu

  Solid Yanzhi Ganlu is a dessert made primarily with coconut milk, mango, sago, and coconut cream. It is processed through freezing or solidification to achieve a solid texture, offering a rich and sweet flavor with a fragrant aroma.
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  Pork Ribs

  Pork ribs are part of a pig's spine, typically including meat and bones. To prepare them, rinse the ribs and blanch them to remove any odor, then cook using methods such as stewing, boiling, roasting, or frying. Common seasonings like soy sauce, cooking wine, and ginger slices are added to enhance flavor.
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  Bamboo Mushroom

  Bamboo fungus dishes use bamboo fungus as the main ingredient, combined with carefully selected ingredients such as chicken and shrimp, and prepared by steaming or stewing. The freshness of the bamboo fungus blends perfectly with the textures of the ingredients, resulting in a rich and flavorful broth that is also highly nutritious.
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  Delicious Chanterelle

  Clean porcini mushrooms, slice them, and stir-fry with garlic, green pepper, and red pepper. Add salt and light soy sauce to taste, cook until mushrooms soften.
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  Mushroom Soup

  Mushroom soup is a dish primarily made with various edible mushrooms, simmered to fully infuse the broth with the umami flavor of the fungi. The soup has a clear color, smooth texture, and is rich in nutrition.
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  Mushroom Cold Rice Noodles

  A refreshing dish featuring rice noodles tossed with a mix of fresh mushrooms, garlic, chili oil, vinegar, and crushed peanuts for a tangy and savory flavor.
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  Mixed Wild Mushroom Platter

  A wild mushroom platter featuring fresh-foraged varieties like chanterelles, chicken of the woods, and matsutake, gently stir-fried or steamed to preserve their natural flavors.
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  Wild Mushroom Hot Pot

  A hot pot featuring a variety of fresh wild mushrooms simmered in broth, offering rich aroma and nutritional benefits.
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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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  Freshly Sliced Beef Belly

  Freshly sliced beef belly, a premium cut from the cow's abdominal area, is quickly blanched or lightly stir-fried to preserve tenderness and rich marbling. Ideal served with dipping sauces or simply boiled.
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  Flower Cake

  Flower cake is a pastry made primarily from fresh petals, typically using edible flowers such as rose, chrysanthemum, or jasmine. The petals are mixed with sugar and flour to create a filling, which is then wrapped in dough and baked.
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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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  Goose Meat

  Goose meat refers to dishes made primarily with goose as the main ingredient. Typically, the goose meat is cut into pieces and then stewed, braised, or roasted, with seasonings such as scallions, ginger, and garlic added for flavor. Some recipes also use soy sauce and cooking wine to enhance the taste.

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