Everything begins in nature, and herbs are the roots. The role of mushroom diet therapy is self-evident. It absorbs the essence of heaven and earth, removes the aura of the world, and is natural and healthy. I like to eat mushroom very much. It is more down-to-earth ingredients and has a more authentic taste., the more you chew, the more delicious it becomes.

The unique terrain and unique geographical environment of the Yunnan-Guizhou Plateau have created a large number of rare mushrooms. This time, I was fortunate enough to taste a mushroom feast from Yunnan in Xiamen. Qing is a restaurant located in Ruijing Square that specializes in Yunnan wild fungi. The ingredients are all air-transported in Yunnan. This season is the season when mushrooms are popular. Qing has launched a set meal ranging from 198 to 398 yuan. Those who like mushroom feasts must not miss it.

Even the small dishes are also very distinctive. The green walnuts with scallion oil bring pastoral scenery, while the chewy cloud leg north wind fungus is full of flavor. Banna insects fight three times and seem a little scared, but they can't stop eating them., the crispy grasshoppers, the plump bee pupae, the bamboo insects with a lot of collagen, and the fried crispy crispy are all loved by people who drink.

I've heard that "the eighteen monsters of Yunnan, straw hats serve as the lid of the pot" Today's steam cooker brings a whole pot of mushrooms transported from Yunnan by air, including Hericium erinaceus, green-headed fungi, white beef liver, chicken fir, matsutake, red mushroom, Gastrodia elata, bamboo fungus, etc., precious strains, supplemented by chicken soup made from mountain chickens, a large pot is delicious, fresh and sweet, which is comfortable to drink, and is healthy and healthy. After drinking a sip of soup, you are satisfied. The sweet chicken is a supporting role in front of the mushroom. It is chewy and the more it chews, the more delicious it becomes. It has the taste of chicken soup and its own delicacy. This mushroom is so delicious.

The silver sprouts of tiger palm fungus are actually stir-fried bean sprouts. I didn't expect the addition of tiger palm fungus to be so delicious and crispy.

Drizzling dry pork with oil activates the delicious taste of the stored beef jerky, giving the beef jerky that has been settled for a long time a mellow taste.

Nuodeng ham is stir-fried with dried bacon. The ham is full of flavor. When paired with dried bacon, you can enjoy multiple flavors. A small spoonful is full of flavor.

Ham and dried pepper boletus, this is a very suitable dish for chatting with small wine. The taste is very strong, and the taste is better when dissolved with small wine.

Wild gastrodia elata foie liver sashimi platter. Yunnan is a natural medicinal material base. According to the theory of homology of traditional Chinese medicine diet, I had the honor to taste the goose liver sashimi platter today. What's even better is that with the help of wild gastrodia elata, this sashimi has a natural and healthy meaning. The goose liver is thin and slippery, melts in the mouth, and then fills every corner of the mouth. This feeling is very good.

Let's talk about the staple food first. A cold noodles mixed with oily chicken fir immediately conquered my stomach. The chicken fir oil has a unique fragrance and a smooth taste. When mixed with cold noodles, it will be smooth, smooth and accompanied by aroma. There is also a very refreshing Shanzhen Tang Tengchong Ersi, which is similar to Yunnan's crossing the bridge rice noodles. What's better is that this Tengchong Ersi is more Q-shaped and has a better taste. It is added with delicious chicken soup, which tastes great.

The two great recipes are also creative. Chinese food is cooked in the west with a ceremonial sense. Green head fungus is served with Japanese wah beef. The high-temperature fried wah beef locks in the moisture, and also locks in the tenderness and creamy aroma of the beef. Drizzled with green fungus juice rich in amino acids and fragrant glutinous chestnut, the taste is extremely good. The slightly sour and spicy Dai flavor juice is paired with fresh and delicious cod. This fried silver cod with Dai flavor juice has a very ethnic flavor and is very artistic.

The pot sticker milk cake is served with black truffles. Ordinary pot stickers are combined with rare black truffles to give it the color of dark cuisine. The high-temperature black stone, waxy pot stickers, and the black truffles spread on them smell fragrant and taste delicious. It's a lot of praise.