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Aishang Jun · Wild Mushroom Hot Pot (South Gate Century Flying Tiger Building Branch)

Hot pot · ⭐ 4.7

No. 173 Baoshan Street

Dishes

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  Matsutake Sashimi

  Fresh matsutake mushrooms sliced thin and served raw, highlighting their natural aroma and delicate flavor.
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  Matsutake Dumplings

  Matsutake dumplings are made with fresh matsutake mushrooms and pork filling, steamed to perfection for a rich, savory flavor.
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  Stir-fried Hand-Responsive Mushroom

  A Yunnan specialty dish made by stir-frying wild mushrooms known as 'hand-responsive mushroom' with garlic and chili, offering a fresh and savory taste.
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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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  Raw Mushroom Platter

  A cold dish featuring fresh wild mushrooms like bolete, chicken of the woods, and matsutake, lightly dressed with garlic, herbs, and chili oil for a crisp, savory flavor.
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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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  Bamboo Mushroom

  Bamboo mushroom, primarily made from dried bamboo fungus, is soaked and then simmered in clear broth or stock. It has a crisp texture and a refreshing aroma. Main ingredient: bamboo fungus; preparation method: stewing; no distinct seasoning.
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  Braised Pork with Chicken Mushrooms

  A dish made from fatty pork and chicken mushroom, prepared by blanching, stir-frying, and stewing. The pork is tender with balanced fat and lean, while the chicken mushroom is fresh and juicy, absorbing the rich broth. The flavor is savory with a hint of sweetness.
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  Morel Mushroom

  Morel mushrooms are a precious edible fungus, using fresh or dried morels as the main ingredient. Typically soaked before cooking, they're stewed or stir-fried with chicken, pork, or vegetables to preserve their unique flavor.
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  Tea Flower Chicken Medium Pot Chicken

  Fresh chicken is the main ingredient in Tea Flower Chicken Medium Pot Chicken, combined with tea flowers, ginger slices, and green onions, slowly stewed over medium heat. The broth is rich, the chicken tender, with a subtle tea aroma and a well-rounded flavor.
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  Tea Flower Chicken Hot Pot

  A dish featuring chicken simmered with tea flowers and spices in a rich broth, resulting in tender meat and aromatic flavor.
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  Mushroom Hot Pot

  A hot pot dish featuring a variety of wild mushrooms cooked in a savory broth, popular in Yunnan cuisine.
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  Wild Mushroom Platter

  A mix of wild mushrooms such as matsutake, boletus, and chanterelles, gently steamed or quickly stir-fried to preserve their natural flavor and tender texture.
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  Wild Mushroom Hot Pot

  A hot pot featuring a variety of fresh wild mushrooms simmered in broth, offering rich aroma and nutritional benefits.
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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 of the Woods

  A prized wild edible mushroom with a golden hue and tender texture, often stir-fried or used in soups to highlight its natural umami flavor.

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