Close

Yunnan Wild Mushroom (Qijiang Tongluowan Branch)

火锅 · ⭐ 3.5

Copper Luan Bay

Dishes

• 

  Dry Pot Goose Feet

  A Sichuan dish featuring goose feet stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a rich, spicy flavor.
• 

  Handmade Noodles

  Handmade noodles are made by kneading flour and water into dough, then shaped by hand through rolling or pulling to create various thicknesses. Once cooked, they can be served with a variety of broths or stir-fried.
• 

  Boiled Peanuts

  Boiled peanuts is a dish that uses peanuts as the main ingredient. Peanuts are boiled in water, usually with salt and other seasonings to enhance flavor. The preparation process does not involve frying or complex cooking techniques, preserving the original taste and nutritional value of the peanuts.
• 

  特色口水鸡

  特色口水鸡以鸡腿肉或整鸡为主料，经煮熟后冷却切块，再拌入花椒粉、辣椒油、蒜末、姜末、葱花、芝麻酱等调料。成品色泽红亮，鸡肉嫩滑，口感丰富。
• 

  Braised Pork Belly

  Braised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
• 

  Preserved Meat with Cauliflower

  A Chinese home-style dish featuring preserved meats like腊肉 and腊肠, stir-fried with cauliflower for a savory, aromatic flavor.
• 

  Wild Mushroom Chicken Soup

  A nourishing soup made with wild mushrooms and chicken, simmered slowly to bring out rich flavors and natural umami.
• 

  Cilantro Meatballs

  Cilantro meatballs are made by mixing pork mince with chopped cilantro, minced葱姜, egg, and seasonings, then shaping into balls and frying or boiling.
• 

  Fried Goose Meat with Crispy Texture

  A dish made by marinating goose meat, coating it in batter, and deep-frying until crispy. It has a rich aroma and tender texture.
• 

  Spicy Tofu Cubes

  Spicy tofu cubes are made by blanching cubed tofu to remove odor, then stir-frying with chili, Sichuan pepper, and doubanjiang. Garlic, ginger, and green onions are added for aroma, allowing the tofu to absorb the spicy and numbing flavors.

Reviews