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Jinshi Pot (Jinning Branch)

火锅 · ⭐ 4.2

No. 138, Xinfang Village, Wulong Village Committee, National Highway 213

Dishes

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  Fermented Tofu

  Fermented tofu is a traditional Chinese preserved food made by curing and aging tofu in brine or seasonings, resulting in a savory, umami-rich flavor.
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  Dried Mushroom Fried Rice

  Dry mushroom fried rice is a dish made primarily with dry mushrooms and rice. After soaking, the mushrooms are chopped and stir-fried with eggs and green onions, then mixed with cooked rice to absorb the mushroom aroma.
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  Dry Chili Stir-fried Morel Mushroom

  A spicy Sichuan dish featuring fresh morel mushrooms and dried chili peppers, stir-fried quickly to retain texture and flavor.
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  Porcini Mushroom Fried Rice

  Fried rice with porcini mushrooms, seasoned with eggs and green onions for a savory aroma.
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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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  Blue-staining Mushroom

  Xian Shou Qing is a wild mushroom, primarily using fresh Xian Shou Qing mushrooms. Cleaned and sliced or used whole, it can be stir-fried, boiled, stewed, or used in hot pot. Commonly sautéed with garlic and chili to preserve its fresh aroma.
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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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  Chicken Mushroom

  A wild edible mushroom prized for its delicate texture and savory flavor, commonly used in soups or stir-fries.
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  Chicken Soup Base

  A savory chicken soup base made by slow-cooking chicken and herbs for a rich, nourishing broth.

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