豪哥野生菌牦牛肉土鸡汤锅火锅(康定老城店)

I don't particularly like yak beef, so I chose the popular soup pot at noon, chicken, pork tripe and wild mushrooms were boiled together. The boss said that there were only red mushrooms in this season, but I didn't expect that the taste was like sawdust, which was a pity. The taste was quite satisfactory, depending on the dipping sauce you make. The cold tripe shreds and brown sugar glutinous rice cake were good. The highlight was the huge homemade bread, which was bubbled, fresh and soft.

First stop on March 18th‼️ This yak beef and mushroom hotpot in Kangding is insane! 🔥 Besides the stunning scenery, the thing I remember most about Kangding, the first stop on the Sichuan-Tibet Highway on March 18th, is the yak beef hotpot! Coming down from the snowy mountains, I headed straight to this long-standing local favorite. Who can understand the joy of yaks encountering wild mushrooms? 🥘Haoge Wild Mushroom Yak Beef and Chicken Hotpot (Kangding Old Town Branch) 📍Hongda Mingyuan, 159 Binhe Road, Ground Floor 💡Must-orders: Wild Mushroom Platter, Matsutake Sashimi, and Yak Mixed Soup Hotpot 🕒Opening Hours: 10:00 AM - 10:00 PM 💰Price per person: 80-120 RMB (varies depending on mushroom season) This hidden gem, nestled by the river in Old Town, is filled with the rich aroma of yak bone broth. Our signature mixed soup base is simmered for eight hours with highland yak bones and topped with seven or eight kinds of seasonal wild mushrooms, including matsutake and chanterelles. It's incredibly fresh! 🌟Highlights: 1️⃣ Freshly sliced ​​yak beef! The texture is so beautiful it looks like a work of art, changing color in just five seconds. It's so tender you'll doubt you've had fake beef in the city. 2️⃣ The mushroom blind box is so fun! The waiter will explain the optimal cooking time for each mushroom. Chanterelles are crispy and sweet, porcini mushrooms are plump, and matsutake mushrooms are best eaten raw with mustard. Each bite is a plateau-exclusive. 3️⃣ Secret Way: After the broth boils, enjoy a bowl of the original broth first, sprinkled with chopped green onions and cilantro. The warming sensation instantly dispels the plateau chill. Tips: • The second-floor viewing area offers river views, so be sure to reserve in advance. • During matsutake season (July-September), be sure to try the matsutake sashimi; it's even more delicious when served chilled. • During the peak season of March 18th, queues can be long; avoid peak afternoon tea times for a better experience. #KangdingFood #318Sichuan-TibetLine #YakBeefHotpot #WildMushroomSeason #PlateauExclusiveDelicious