Yunnan Wild Mushroom Hotpot

Yunnan is one of the world's most biodiverse regions for wild mushrooms, and the summer wild-mushroom season (July–October) triggers a dedicated hotpot culture. A clear chicken or pork broth — occasionally with a mild Yunnan herb seasoning — is used rather than the mala broth of Sichuan, so as not to overwhelm the mushrooms' delicate flavours. At the table, diners select from a spread of seasonal varieties: porcini (niúgān jùn), matsutake (sōng rónɡ jùn), chanterelles (jī zōng jùn), and the notorious 'little white ghost' (jiàn shǒu qīng), which causes hallucinations if undercooked. Restaurants always ensure full cooking time for toxic varieties. The mushrooms are sliced and dipped briefly in the simmering broth, then eaten with a simple sesame or garlic dip. A final meal of rice or noodles cooked in the flavourful mushroom broth ends the meal.