Binchuan Haishao Fish (Dongshan Road Store)
地方菜 · ⭐ 3.9
50 meters northeast of the intersection of Dongshan Road and Linjiang Street
Dragon Mate tips
If you are traveling in China to visit Kunming, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at 50 meters northeast of the intersection of Dongshan Road and Linjiang Street. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dry Mushroom, Bamboo Shoot, Blue-staining Mushroom.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Kunming
- Category: 地方菜
- Rating: 3.9
- Address: 50 meters northeast of the intersection of Dongshan Road and Linjiang Street
- Popular dishes: Dry Mushroom, Bamboo Shoot, Blue-staining Mushroom, Golden Mushroom Stir-fry, Wild Mushrooms
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Dishes
Dry MushroomA Yunnan specialty wild mushroom dish made by stir-frying dried mushrooms with pork and chili, known for its rich aroma and savory flavor.
Bamboo ShootBamboo shoots are young bamboo stems harvested in spring. After blanching or boiling, they can be eaten directly or used in cooking. Common preparations include stir-frying, making soups, cold dishes, or pairing with meats—such as stir-fried bamboo shoots with pork slices or bamboo shoot stewed chicken—offering a crisp and tender texture.
Blue-staining MushroomXian 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.
Golden Mushroom Stir-fryA dish made by stir-frying wild golden mushrooms with green peppers and garlic, offering a fresh and savory taste.
Wild MushroomsWild mushrooms are a dish featuring various wild mushroom species such as boletus, matsutake, and chicken of the woods. After cleaning, they are stir-fried or simmered with minimal garlic, ginger, and oil to preserve their natural flavor.
Green-headed MushroomA wild edible mushroom from Yunnan, known for its green cap and delicate flavor. Often stir-fried or used in soups.
Mandarin FishCarp is a freshwater fish, typically using fresh carp as the main ingredient. After cleaning and cutting into pieces, it's pan-fried until golden on both sides, then simmered or braised with scallions, ginger, garlic, soy sauce, and cooking wine to infuse flavor and create a rich broth.
Chicken of the WoodsA prized wild edible mushroom with a golden hue and tender texture, often stir-fried or used in soups to highlight its natural umami flavor.
Chicken MushroomA wild mushroom native to Yunnan, prized for its delicate texture and savory flavor, often stir-fried or simmered with chicken.
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.