Kunming Mi Xian and Mushroom Hot Pot — Four Seasons Spring City Table
A course to enjoy Guoqiaomixian and wild mushroom hot pot in Kunming, the gateway to Yunnan cuisine. For Guoqiaomixian, the key is to add ingredients in the correct order (meat → vegetables → noodles), as you cook them directly in boiling broth. Mushroom hot pot is in season during the rainy season from June to October, and it is essential to adhere to the cooking times to ensure safety. The downtown area is accessible via Subway Line 3.
Jianxin Garden
젠신위안 (建新园)
Chaoxiangyuan
차오샹위안 (桥香园)
Nanqiang Street Night Market
난챵제 야시장 (南强街巷)
Ornamental Wild Mushroom Hot Pot Street
관상 야생버섯 훠궈 거리 (关上野生菌一条街)
Fuzhaolou (福照楼 Chiguoji)
푸자오러우 (福照楼 치궈지)
Jianxin Garden
젠신위안 (建新园)
Opened in 1906, Guoqiaomisen is a true old-timer. Its strength lies in the honest flavor of its broth, which has been passed down since the days of state-run establishments.
Chaoxiangyuan
차오샹위안 (桥香园)
The representative chain that led the popularization of Gwagyomiseon. As the ingredients increase with each set grade, the mid-grade offers good value for money.
Nanqiang Street Night Market
난챵제 야시장 (南强街巷)
Kunming's representative night market, revitalizing old alleys. Grilled milk tofu (shaodoufu) and Yunnan skewers are specialties.
Ornamental Wild Mushroom Hot Pot Street
관상 야생버섯 훠궈 거리 (关上野生菌一条街)
A street lined with restaurants specializing in wild mushroom hot pot. Seasonal mushroom soup, featuring mushrooms such as matsutake and oyster mushrooms, is a luxury only available in Yunnan.
Fuzhaolou (福照楼 Chiguoji)
푸자오러우 (福照楼 치궈지)
A long-standing restaurant specializing in Yunnan’s famous Chiguoji (steamed chicken in a ceramic pot). The clear broth, brewed solely with steam, is exquisite.
