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Ban Chun · Yunnan Sour Cabbage Beef · Wild Mushroom · Freshly Ground Hot Pot (Wanda City Branch)

Hot pot · ⭐ 4.4

No. 123 Qianshan Road, Building 7, Triumph Arch Residential Community (Hefei MixC World Branch)

Dishes

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  Lijiang Seven-color Potato

  Lijiang Seven-color Potato is a dish primarily made with potatoes of various colors, typically red, yellow, and purple. After being cleaned and cut into pieces or slices, the potatoes are cooked by steaming, boiling, or stir-frying. Some recipes add minimal seasonings such as salt, green onions, or chili to highlight the natural flavor and vibrant colors of the potatoes.
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  Xundian Local Yellow Beef

  Xundian local yellow beef uses locally raised cattle, slow-cooked to tender perfection, preserving its natural flavor and rich broth.
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  Yunnan Paoluoda

  A Yunnan specialty snack made by wrapping fried dough sticks and bean sprouts in tofu skin, then drizzling with a spicy-sour sauce.
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  Ban Chun's Crispy Pickled Vegetables

  Ban Chun's Crispy Pickled Vegetables are made primarily from fresh mustard greens, fermented through traditional methods. The mustard greens are washed, air-dried until semi-dry, then rubbed with salt, compacted in ceramic jars, and sealed for natural fermentation over several weeks at suitable temperatures. The final product has a bright yellow color, a crisp texture, a pure and natural sour taste, and a unique aroma from fermentation. It can be eaten directly or used as a side dish or seasoning in cooking.
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  Dai-style Lemon Shrimp

  Fresh shrimp marinated with lemon, lemongrass, and chili, then stir-fried to create a tangy and spicy dish typical of the Dai ethnic group in Yunnan.
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  Cold Mixed Egg Dumplings

  Cold-mixed egg balls is a simple and delicious dish, primarily made with boiled eggs. The preparation involves cutting the eggs into pieces and mixing them with seasonings such as soy sauce, vinegar, and garlic paste to allow the flavors to blend thoroughly, resulting in a unique taste.
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  Nan Mei's Crisp Sour Cabbage

  A traditional Sichuan-style fermented cabbage dish, known for its crisp texture and tangy flavor, often served as a side to enhance meals.
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  Dali Water Flower

  Dali Water Flower is a dish made with pork tenderloin. The meat is sliced, coated with egg white and starch, then stir-fried with ingredients like wood ear mushrooms and carrots. First, the meat is gently cooked, then vegetables are added and stir-fried together, finally seasoned and thickened to achieve a tender texture and vibrant colors.
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  Xundian Beef Offal Platter

  A platter of beef offal from Xundian, featuring tripe, intestines, and lungs slow-cooked in a secret spice broth, served with cilantro and chili oil for a rich, savory flavor.
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  Signature Yunnan Sour Cabbage Beef Tallow Hot Pot

  A signature hot pot featuring beef tallow and fermented sour cabbage from Yunnan, simmered with spices and served with beef slices and other ingredients for a bold, tangy flavor.
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  Shiping Soft Tofu with Sauce

  Shi Ping baojiang tofu, made from fresh soft tofu as the main ingredient, is uniquely crafted to create a distinctive texture with a firm outer layer and a smooth, juicy interior. During cooking, the tofu is fried in hot oil until golden brown, resulting in a crispy exterior while maintaining the delicate texture and rich sauce of the tofu inside, offering a layered and satisfying taste experience.
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  Red Milk Cap Mushroom

  Red milk cap mushroom is a dish primarily made with fresh red milk cap mushrooms, typically cleaned and sliced, then sautéed in oil or stewed with meat to preserve its natural flavor.
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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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