Jingchuan Wild Mushrooms Restaurant

Jingchuan Wild Fungi Wang tastes delicious and delicious, the ingredients are fresh, I feel comfortable, the environment is good, clean, tidy, hygienic, good choice, good service attitude, enthusiasm, it is worth recommending to everyone.

Tonight, my family took us to a wild fungus street to eat Yunnan famous wild fungus 😋😋 "Shanzhen" will eat in Yunnan, and "seafood" will eat in Guangdong 😋😋 Last night, we chose an old store that has been open for 23 years and tasted 🥰🥰 Environment: The layout and decoration are mainly Chinese, There are two large fish tanks in the lobby, but there are not many fish raised. Health is acceptable. Service: Orders and dishes are fast. In addition, the waiter sister is very enthusiastic, help us to do everything, praise! "Blue head fungus" "Old man's head" "Bovine liver fungus fried rice" "Wuji pot" "Black sugar sour horn juice" "Bamboo fungus" about these. To sum up, "Eat well"!

I don't know why this restaurant has this name, and Beijing Sichuan has nothing to do with it? Anyway, it has nothing to do with our food. It really has a lot of knowledge and learned a lot of fungi names, but now I have forgotten a little, delicious, but I can never forget it.

Mushrooms are an indispensable delicacy in Yunnan. As an old Yunnan mushroom hotpot restaurant, of course you have to bring friends from other places to eat. Just order the dishes and wait to eat. The waiter will strictly control the time to take the pot according to the time and serve the dishes to each customer. In the mushroom season, you can eat various fresh mushrooms, including truffles and matsutake, but the price will be higher. For a more affordable price, you can choose bamboo fungus, which has a very crisp and tender taste, green head mushroom, with a light mushroom fragrance and thick taste, milk mushroom has a slightly harder taste, but the mushroom fragrance is stronger. Of course, there will be many mushrooms you have never seen, each with its own characteristics. In addition to mushrooms, there are also special fried rice, stewed dishes, snacks, etc.

Mushrooms are an indispensable delicacy in Yunnan. As an old Yunnan mushroom hotpot restaurant, it is certainly worth a visit. Just order the dishes and wait to eat. The waiters will strictly control the time to take the pot according to the time and serve the dishes to each customer. In the mushroom season, you can eat various fresh mushrooms, including truffles and matsutake mushrooms. There will also be many mushrooms you have never seen. In short, they are delicious.

Mushrooms are an indispensable delicacy in Yunnan, and hot pot with wild edible mushrooms is a very popular way of eating. This restaurant is famous for mushroom hot pot. There are dozens of mushrooms provided, each weighing about 4 taels, and they are placed on plates in the refrigerator for diners to choose from. In addition to the more exposed mushrooms such as matsutake, chicken mushroom, and bamboo fungus, the rest are all unknown, such as old man's head, goose egg mushroom, yellow head, coral mushroom, etc. The price of mushrooms ranges from dozens to hundreds. We ordered a portion of matsutake, 168 yuan; delicious porcini, 58 yuan; and grain-ripened mushrooms, 58 yuan. From June to September every year is the rainy season in Yunnan, and it is also the season when wild mushrooms are on the market in large quantities. Now in October, I don’t know whether the mushrooms I eat are fresh or frozen. The soup base chose a native chicken pot. After the stew was boiled, the waiter poured all the mushrooms into the pot. And repeatedly emphasized: it must be cooked on high heat for 15 minutes before eating, otherwise the toxins of some mushrooms will not be completely eliminated, and during this period, chopsticks cannot enter the pot to avoid being contaminated with toxins. Before the mushrooms were put into the pot, I rushed to get a bowl of chicken soup to drink, which was particularly delicious and rich. When the waiter said that it was time to eat, I scooped a bowl of mushroom chicken soup and tasted it slowly. I felt that the freshness of the mushroom soup was several degrees higher, and the aroma was not as strong as chicken soup. Personally, I still prefer pure chicken soup with a strong meaty aroma. Mushrooms and chicken need to be eaten with dipping sauce. There is a self-service seasoning area, but the waiter will send the dipping sauce they prepared and emphasize that they are the best match for mushrooms. Scoop up a full bowl of chicken pieces and mushroom slices, roll them in the dipping sauce one by one and put them into your mouth. The mushrooms and chicken are both fragrant, tender and soft, and people eat them heartily and praise them endlessly. Matsutake has a smooth and elastic texture; porcini is relatively thick and has a meaty aroma when stewed; the cooked mushrooms are the most tender, and the skin feels a bit sticky when you first put it in your mouth, but the more you chew, the smoother and more delicious it tastes.

Sichuan Wild Mushroom King is a restaurant with a good reputation in the local area. The restaurant stews bamboo shoot mushrooms, porcini mushrooms, blue-headed mushrooms and other mushrooms in pre-cooked chicken soup. After the mushrooms are cooked, all the mushrooms are eaten together. The taste is very delicious. Yunnan’s mushrooms in this season are really good!