Cave Wild Mushroom (Economic Development Zone Store)
火锅 · ⭐ 4.4
Unit 103, Building A1, Disancheng Wealth Center, Longhui Road (opposite Fukang City Shopping Center; ground floor of Yunlai Grand Hotel)
Dishes
Milk MushroomA dish made from fresh milk mushrooms stir-fried with garlic and ginger, offering a delicate and savory flavor.
Handmade Beef MeatballsHandmade beef balls made from fresh beef, minced and mixed until elastic, then shaped by hand and cooked by boiling or steaming. A small amount of starch, egg white, and seasonings are added to enhance texture and flavor.
Songrong MushroomA wild edible mushroom, primarily using fresh matsutake as the main ingredient, cleaned and sliced or used whole. Commonly prepared by stir-frying, stewing, or pairing with meat to preserve its natural flavor.
Stir-fried Hand-Responsive MushroomA Yunnan specialty dish made by stir-frying wild mushrooms known as 'hand-responsive mushroom' with garlic and chili, offering a fresh and savory taste.
Mushroom Aromatic Chicken PotA hearty dish featuring free-range chicken and a blend of wild mushrooms, slow-cooked to create a rich, savory broth with tender meat and aromatic flavors.
Green-headed MushroomA wild edible mushroom from Yunnan, known for its green cap and delicate flavor. Often stir-fried or used in soups.
Fresh Cut Wagyu BeefFresh-cut wagyu beef uses premium tenderloin or ribeye, freshly sliced and cooked directly to preserve natural texture and tenderness, typically prepared by grilling, roasting, or boiling without excessive seasoning.
Chicken MushroomChicken 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.
Chicken and Slippery Mushroom Stir-fryA Chinese dish made with chicken and slippery mushrooms, stir-fried to a tender and savory finish.
Yellow ChanterelleBeef liver dish made with beef liver as the main ingredient, typically soaked in water to remove blood, then cooked by blanching or stir-frying. Seasoned with葱姜蒜, chili, soy sauce, and cooking wine for enhanced flavor.