Mushroom Banquet

Mushroom Banquet

　　As soon as you step through the gate of “Jiang’s Mushroom Banquet” in Jiuxi, you’ll see many people gathered around, sorting baskets of dried porcini mushrooms freshly bought that day. The owner, Song Bohuan, told us that this is the best season for dried porcini growth, so they purchase dozens of pounds every day. Aside from meeting daily needs, the rest are either stored or used to make pickled dried porcini vegetables. “Jiang’s Mushroom Banquet” truly lives up to its name as a mushroom feast, using various types of mushrooms such as termite mushrooms, dried porcini, milk-white mushrooms, chanterelles, coptis mushrooms, and brassica mushrooms. They can prepare over 30 different dishes. The highlights of the mushroom banquet include mixed mushroom braised chicken, termite mushroom soup, stir-fried dried porcini with green chili, and their unique mushroom membrane. The termite mushroom soup at “Jiang’s Mushroom Banquet” contains no additives, only a bit of oil and salt. The clear broth arrives at the table fragrant and inviting. One sip activates both your stomach and taste buds—it’s the perfect appetizer. By this time, the mixed mushroom braised chicken is also ready. Red chili peppers, green mint, white chicken, dark brown mushrooms, and bright red broth stimulate your appetite. Go ahead and try a piece of chicken—it’s tender and smooth, less bland than regular chicken but bursting with the umami of mushrooms. Then try a piece of the mushroom—initially, you get the wild, earthy aroma, but take a bite and the chicken juice packed inside bursts forth, making you think of the phrase “lingers on the palate.” Stir-fried dried porcini and mixed mushroom stir-fry are also must-tries, as everyone who’s had them keeps raving, “So fragrant, incredibly fragrant—it makes you want to eat it again right after.” The mushroom membrane is arguably the most distinctive dish on the menu. The owner has adapted Jiangchuan’s traditional membrane preservation method to these mountain delicacies, creating a mushroom membrane you could eat over and over without getting tired of it. It works as a great side dish or even as a snack after meals. When you’re almost full, have a bowl of noodles, ladle in some braised chicken sauce, add some stir-fried dried porcini, stir-fried mushrooms, or mushroom membrane according to your preference, and top it off with the restaurant’s homemade tender soybeans and pickled dried porcini. Just looking at the seasonings will make you dig in without a second thought. If you’re paying attention, remember to take home a jar of Jiang’s pickled dried porcini, marinated with fresh red chilies and new ginger. It makes a great gift for friends or family.

　　In fact, the reason “Jiang’s Mushroom Banquet” is so popular isn’t just due to its unique preparation techniques—the quality of the ingredients plays a crucial role. Wild mushrooms from Jiuxi have long been known for being pollution-free and rich in aroma, earning them a solid place in the city’s wild mushroom market. Moreover, “Jiang’s Mushroom Banquet” mainly sources mushrooms from Fangmagou and Luohébái, two villages in Jiuxi, because “the forests there are dense, free from industrial and agricultural pollution, resulting in higher-quality mushrooms,” which gives the dishes an even richer flavor.