Jinshi Pot (Jinning Branch)
Hot pot · ⭐ 4.2
No. 138, Xinfang Village, Wulong Village Committee, National Highway 213
Dragon Mate tips
If you are traveling in China to visit Kunming, this restaurant is worth a stop for great food. This restaurant is located at No. 138, Xinfang Village, Wulong Village Committee, National Highway 213. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Fermented Tofu, Dried Mushroom Fried Rice, Dry Chili Stir-fried Morel 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: Hot pot
- Rating: 4.2
- Address: No. 138, Xinfang Village, Wulong Village Committee, National Highway 213
- Popular dishes: Fermented Tofu, Dried Mushroom Fried Rice, Dry Chili Stir-fried Morel Mushroom, Porcini Mushroom Fried Rice, Bamboo Mushroom
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Dishes
Fermented TofuFermented tofu is a traditional Chinese preserved food made by curing and aging tofu in brine or seasonings, resulting in a savory, umami-rich flavor.
Dried Mushroom Fried RiceDry 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.
Dry Chili Stir-fried Morel MushroomA spicy Sichuan dish featuring fresh morel mushrooms and dried chili peppers, stir-fried quickly to retain texture and flavor.
Porcini Mushroom Fried RiceFried rice with porcini mushrooms, seasoned with eggs and green onions for a savory aroma.
Bamboo MushroomBamboo 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.
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.
Green-headed MushroomA wild edible mushroom from Yunnan, known for its green cap and delicate flavor. Often stir-fried or used in soups.
Chicken MushroomA wild edible mushroom prized for its delicate texture and savory flavor, commonly used in soups or stir-fries.
Chicken Soup BaseA savory chicken soup base made by slow-cooking chicken and herbs for a rich, nourishing broth.