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From remote mountain forests to bustling urban markets, in China’s most Yunnan Province, mushrooms are foraged treasure.

"Clay-Pot
Though this sumptuous stew is traditionally braised in a clay pot, we found a Dutch oven works very well.

Jiyou Jun Chao Ji

The chicken in this stir-fry is coated in a mixture of egg white and cornstarch before cooking – a simple technique called velveting to preserve its succulence. See the recipe for Jiyou Jun Chao Ji» Back to Season of Plenty: Yunnan’s Foraged Mushrooms »

Liang Ban

Mushrooms, boiled until firm and succulent, are tossed with a dressing of chiles and sesame oil for this spicy salad. See the recipe for Liang Ban» Back to Season of Plenty: Yunnan’s Foraged Mushrooms »

Meiwei Mogu Naiyou Dong Zhrou

This steamed egg custard is studded with gingery pork meatballs and topped with crispy fried chanterelles. See the recipe for Meiwei Mogu Naiyou Dong Zhrou» Back to Season of Plenty: Yunnan’s Foraged Mushrooms »

Mo Gu Niantiao Tang (Mushroom Noodle Soup)

A homemade chicken broth flavored with ginger, garlic, and scallions, is the key to this soup’s richness.
"WOOD
This tangy salad brightens mild, delicately crunchy wood ear mushrooms with chiles and lime.

Xiachao Niugan Jun

Duan Jan Pin, a cook in northwest Yunnan, makes this stir-fry with song rong mushrooms, but firm cremini are a fine substitute. Back to Season of Plenty: Yunnan’s Foraged Mushrooms »
This recipe combines tender pork with crisp peppers and succulent shiitake mushrooms in a satisfying stir-fry. See the recipe for Zhurou Chao Mogu» Back to Season of Plenty: Yunnan’s Foraged Mushrooms »

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