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Jun Xiao Hao · Wild Mushroom Health Hotpot (Xibai Road Branch)

Hot pot · ⭐ 4.2

No. 71 Yongle Road, inside Chuangku Art Community, next to Mai Tian Yi Zhi Xie Restaurant

Dishes

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  Corn Cake

  Corn cakes are made from cornmeal mixed with water and seasonings, shaped into flat or round forms, then cooked by frying, grilling, or steaming. Minimal additives preserve the natural flavor of corn.
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  Chicken and Mushroom Hot Pot

  A hearty hot pot made with fresh free-range chicken and a variety of wild mushrooms, simmered slowly to create a rich, savory broth.
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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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  Fried Pork Strips

  Fried crispy pork is a traditional Chinese dish made primarily with pork. Pork belly is cut into pieces, marinated, coated in starch or flour batter, then deep-fried until golden and crunchy. The exterior is crispy while the inside remains tender.
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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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  Mixed Wild Mushroom Platter

  A wild mushroom platter featuring fresh-foraged varieties like chanterelles, chicken of the woods, and matsutake, gently stir-fried or steamed to preserve their natural flavors.
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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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  Pressure Cooker Oysters

  Pressure cooker oysters is a dish made primarily with fresh oysters, seasoned and simmered in a pressure cooker. After cleaning the oysters, they are combined with scallions, ginger, garlic, soy sauce, and cooking wine, then pressure-cooked until tender and fully flavored.
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  Fresh Bamboo Fungus

  Fresh bamboo fungus is a dish primarily made with fresh bamboo fungus as the main ingredient. The preparation method is simple: first, clean the bamboo fungus thoroughly, then pair it with an appropriate amount of broth or clear soup for steaming and boiling. This process preserves the original flavor of the bamboo fungus while allowing it to fully absorb the delicious essence of the broth.

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