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
Jianxinyuan
Chaoxiangyuan
Qiaoxiangyuan
Nanqiang Street Night Market
Nanqiang Street Night Market
Ornamental Wild Mushroom Hot Pot Street
Guanshang Wild Mushroom Hotpot Street
Fuzhaolou (福照楼 Chiguoji)
Fuzhaolou Steam Pot Chicken
Jianxin Garden
Jianxinyuan
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
Qiaoxiangyuan
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
Nanqiang Street Night Market
Kunming's representative night market, revitalizing old alleys. Grilled milk tofu (shaodoufu) and Yunnan skewers are specialties.
Ornamental Wild Mushroom Hot Pot Street
Guanshang Wild Mushroom Hotpot Street
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)
Fuzhaolou Steam Pot Chicken
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.
