Why come here
A place worth making time for
No. 4 on Ctrip's Kunming must-visit food list, rated 4.4
The house favourites
What to order
Point at the Chinese. Staff will understand it even where the menu has no English at all.
What it actually tastes like
This is a genuine safety issue, not a quirk. Jianshouqing (见手青) and several other Yunnan boletes contain toxins that are destroyed by thorough high-temperature cooking but cause neurological poisoning if undercooked — tongue swelling, slurred speech, vomiting and vivid hallucinations, classically 'seeing little people'. Yunnan hospitals treat cases every summer; a Kunming teaching hospital reported dozens of cases in a few weeks of one recent season, including a patient who was comatose for two days. Official guidance is that almost all wild mushrooms must be cooked right through, restaurants are inspected on it, and the kitchen or your server will tell you when the pot is safe. Wait for them. Do not eat the mushrooms rare, do not fish them out early, do not eat leftover mushrooms cold or barely reheated the next day, and avoid mushrooms from informal street stalls.
Allergens in this kitchen
soygluten/wheatsesame
This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.
Get to know the menu
Local specialities to try here
Before you head out
Maps, photos & reviews
Restaurants move, close and change hands. These show the live picture.