青寂溪谷半山酒店·枫见餐厅

Been alone for a long time I prefer to choose quiet places when I go out. Qingji·Fengjian Afternoon Tea🫖 is recommended by my good sisters Special thanks, it’s really beautiful and easy to photograph. Hidden at the foot of Cangshan Mountain is a unique Japanese-style garden🏡 Surrounded by more than 200 kinds of plants imported from Japan The sea of ​​hydrangeas that have bloomed recently are even more beautiful. Dali’s unique Japanese afternoon tea☕️ It’s also quite exquisite and the presentation is a plus. The fruit is extremely fresh🍊The wagashi melts in your mouth I have to say that Qingji is really willing to use good ingredients The whole space is very comfortable to stay in The first floor is like a private living room, full of luxury The outdoor seating next to it has a gentle breeze. From the restaurant on the second floor, you can see the entire Erhai Lake One side is a large floor-to-ceiling window 🪟like several forest-style oil paintings Here you can feel completely relaxed and free😌 #大理tourism[topic]## Forest Wild Luxury Hotel[topic]## Forest Light Luxury Hotel[topic]# #民宿[topic]# #大利[topic]# #大利erhai[topic]# #大利游[ Topic]# #大理Travel Guide[Topic]# #tourist[topic]# #网celebrity check-in[topic]# #hiking[topic]# #vacation[topic]# #海景hotel[topic]# #ResortHotel[topic] # #大利 Tandian[topic]# #大理吃[Topic]# #大利erhaihotel[topic]# #Dali Travel Guide[topic]# #文bi村tract[topic]# #大利小精品游戏[topic]# # Niche destination [topic]# #NotesInspiration[topic]# #网celebrityhotel[topic]# #B&B with a strong sense of design[topic]# #discover treasure hotel[topic]# #roomtour[topic]# #大利Hotel [topic]# #大利accomodation[topic]# #大利vacation[topic]# #大利网 celebrity check-in point[topic]#

A rare resort, a paradise on earth, with a super beautiful environment, suitable for daze

My sister strongly recommended Fengjian Restaurant. She said it was incredibly beautiful and possibly the most expensive restaurant in Dali. 💬 Dali is always a testing ground for interesting souls. The restaurant is perched on a hill, covered in hydrangeas, overlooking the Three Pagodas. It's even more beautiful than I imagined, and the photo ops are incredible! 📷 🌼Tucked away in the red brick house surrounded by hydrangeas, it feels like a wabi-style monsoon. After enjoying the welcome enzyme, you'll be taken to the organic herb garden. Wasabi, rosemary, jasmine, crystal orchid... A dining adventure about terroir. Then we'll head to the beautiful glass house for appertizers. (Song Qian also got one.) The manager says this is their culinary lab. 🧪 All their creative ideas for ingredients are born here. The menu is like a Yunnan mountain diary. 🍃 It includes over 100 seeds to soak in water. From "Prologue in the Forest" to "Yunnan Climate Zone Cuisine," this meal felt like a journey into a hidden wilderness. The mushrooms were in season, the chilies were freshly picked, and even the spices were from their own garden. 🌽 Corn Chowder x Dali Milk Fan Soft as a first love wrapped in mist. 🍄 Powdered Mushroom & Green Onion with Tiger Skin Chili The moment you take a bite, it hits you straight on, the spiciness and wildness of Yunnan is perfectly captured. 🥩 Yunnan A4 Wagyu The restaurant wants to showcase more local ingredients, but I think the sauce would have been better served with imported beef. 🌿 Stinky Cabbage, Milk Mushroom, Ludian Sichuan Peppercorns, Baoshan Gluten Vinegar Yunnan is truly magical. Every time I try something new and unique, it's like a mini-class in local cuisine. 🌧️ Dali's rainy season is the ultimate mountain extravaganza. Shangri-La's fresh matsutake mushrooms with homegrown wasabi, delivered the same day, are incredibly fragrant. 🆙 Seasonal mushrooms arrive from the forest, and even the air is filled with the scent of rainy vegetation. When food and nature align, that's the charm of "seasonal specials." 💫 Tips: - We recommend arriving early; the restaurant's large garden is perfect for taking beautiful photos. - We opted for the seasonal mushroom set menu, a 13-course meal featuring 12 varieties of wild mushrooms. - The meal lasts 2-2.5 hours, so allow time for a meal. 👀

😋 To enjoy this mysterious forest dinner, I flew four hours to Dali. At 2,100 meters above sea level on Dali's Cangshan Mountain, I found this real-life Wizard of Oz restaurant, a restaurant some say is a Yunnan NOMA. With cabins for accommodation and a garden, it nestles against Cangshan Mountain and faces Erhai Lake. 82 varieties of herbs and 11 varieties of fruit trees and vegetables thrive, capturing the essence of Yunnan's 16 prefectures and seven climate types. This "climate zone cuisine" showcases the scenery and flavors of Yunnan's 6,000-meter altitude difference. 🥂 Before the "Four Flavors of Yunnan" forest feast began, three cups of slightly sour fermented tea were served. The loquat, green plum, and grapes are all grown in the restaurant's backyard. In the small forest, beneath my feet, I lay moist soil, surrounded by fruit-laden trees, thriving wasabi, and a variety of herbs. Tonight's meal (wasabi leaves, rose geranium, sage...with live sound) was all picked right here. After enjoying exquisite appetizers in a glass cabin nestled in the forest, the forest dinner finally unfolded. 🍄Shangri-La's Bottomless Lake, home to pristine matsutake mushrooms at an altitude of 2,700 meters, offers a refreshing sweetness nestled within its crisp, tender texture. Dipped in freshly ground Baoshan wasabi, the dish is seasoned with no unnecessary flavoring; the freshness and purity of the ingredients alone underpin this "straight from the forest" opening. 🍤Tender prawns paired with mellow sugar apples are complemented by the subtle fruity aroma of Baoshan's intangible cultural heritage Xiacun gluten vinegar, perfectly offsetting the overly sweet flavor. The juicy texture of the plant-based fish roe and the tart aroma of the passion fruit jelly create a trifecta of shrimp freshness, fruit sweetness, and vinegar aroma. 🐟 Yellow mustard sauce made with homemade wasabi is drizzled over Dali Eryuan golden trout, blending with the subtle acidity of wild pear juice and wrapped in soft, glutinous avocado. The air-dried golden trout flesh provides a pleasant contrast between tenderness and firmness. 🥛 Dali milk fan, fermented with raw milk and papaya water, is roasted to a crisp and dipped in a sweet broth made with two kinds of fruit corn. Topped with low-salt Laowo ham shreds made from Gaoligong Mountain Black Mountain pig hind legs, buttered toast, and freshly picked rose petals and sage from the back garden, a gentle toss reveals a unique combination of floral, milky, and savory flavors—each bite a vibrant combination of aromas. 🍲A rich broth made from two kinds of corn slowly blends into the low-salt Laowo ham made from the hind legs of black pigs from the Gaoligong Mountains in the Nujiang River. The dish is salty and fragrant without being overpowering. It's topped with crispy roasted fermented milk flakes, buttered toast, and organic vegetables and herbs from the restaurant's garden. A gentle toss reveals the salty ham, the richness of the milk flakes, and the crispness of the toast—each bite a unique and delicious combination. 🕊️21-day-old Chuxiong Yao'an squab, aged for four days. The leg and breast are thoroughly marinated with rosemary, thyme, and Cangshan pine needles from the restaurant's garden, then pan-fried and drizzled with oil to lock in the juices, leaving the meat juicy when bitten. A sauce made with wild Sichuan peppercorns from Ludian, Zhaotong, offers a refreshing numbing sensation with a subtle citrus aroma. Complemented with mashed potatoes from Huize, Qujing, the dish is perfectly balanced. 🥬 Seasonal mushrooms and fresh vegetables are the star attraction. The tenderness of Albizia arboriolus, the fragrance of porcini mushrooms, the glutinous texture of water chestnuts, and the crispness of stinky cabbage are all coated in a thin layer of batter and deep-fried into tempura, still brimming with the juices of the ingredients. Savor the diverse flavors of each season in one bite. 🍄 Rare white shiitake mushrooms are mixed with seeded green Sichuan peppercorns and pounded into a paste. First, wrap them in a bamboo fungus pouch; second, bury them in a spinach tart shell and mix with five different mushroom purees. The bursting juices are complemented by a slightly sour, refreshing Roselle crisp, adding a touch of freshness to the rich mushroom flavor. 🥩Dali Yongping Wagyu beef is aged for 14 days, its meaty aroma tinged with a subtle milky aroma. A sauce blended with mountain pepper and chili peppers offers a slightly spicy, charred flavor, highlighting the tenderness of the beef. Paired with Simao sweet bamboo shoots and Binchuan eggplant, dipped in a sauce of fresh purple dendrobium and three-month-fermented green mango, the herbal freshness and tartness cut through the Wagyu beef's greasiness. 🍄Brassic mushrooms with edamame are sweet, Shangri-La matsutake mushrooms are pan-fried in butter, copper bone mushrooms offer a subtle bitterness and complex aroma, and milk mushrooms wrapped in a lucky bag are slightly spicy and rich. Eating from left to right, the flavors rise in layers. 🍚Dehong Mangshi Zhafang tribute rice, washed with Cangshan spring water, is simmered in a broth made with four types of mushrooms: dry shiitake mushrooms, morels, chicken mushrooms, and matsutake mushrooms. Simmered for 90 minutes, it's topped with kohlrabi and shallots. After tossing, the aromas of rice, mushrooms, and meat spread throughout your mouth – a truly savory, mountain-inspired experience. 🍨Yak milk ice cream, infused with the delicate fragrance of fermented rose petals and topped with crispy roasted yak flakes, is topped with a refreshing base of fresh red grapes and rouge fruit sorbet. The rich milk flavor blends with the refreshing rose flavor, like the wind of Meili Snow Mountain woven into a dessert bowl. Qingji Valley Half Mountain Hotel, Fengjian Restaurant #YunnanFoodCheckIn #YunnanDaliTravel

In Dali's Qingji Valley Half Mountain Hotel, there is a Japanese restaurant hidden 📍Fengjian - It is no exaggeration to say that this is the ceiling of the Japanese food industry in Dali. Stepping into the store, you are instantly surrounded by the wabi-sabi atmosphere, elegant courtyards and maple and cherry blossom scenery, as if you have traveled to Kyoto in one step🪭🎎 - Different from traditional Omakase, the chef cleverly integrates the local characteristics and uses the high-quality ingredients of Yunnan freely. Each dish is very creative. As a Japanese food lover, you can definitely have a unique experience - The porcelain used in this store comes from Kutani ware in Japan. It not only has practical value, but also has high artistic value and collection value. The exquisitely made Kutani ware is expensive and is favored by many collectors. The chopsticks used are Wakasa painted chopsticks🥢The production process is very complicated, which shows the owner's dedication to this Japanese food restaurant. - Ingredients from Yunnan gather on this winter menu - 🍣Appetizer: The combination of Yuanyang red rice and Nuodeng ham, salty and grainy, and the roselle green plum puer jelly bring sour, sweet and fresh appetizers The freshness of tuna and yellowtail, accompanied by the spicy aroma of Baoshan fresh wasabi, awakens appetite. - 🫕Steamed: White ginseng mushrooms from western Yunnan, combined with steamed eggs, are very delicious It's like bringing the breath of the mountains to the table. - 🥩Braised: The richness of Yunnan Wagyu beef benchmarked against A4 quality Combined with wild chanterelles, the taste is rich and delicious. - 🍤Tempura Dali Alpinia fasciata is made using the tempura method It better locks in the freshness of the mushroom itself When you bite it, you feel like you are eating its most original flavor - 🍵Soup: Mushrooms and miso fusion Agaricus blazei and velvet mushrooms are stewed in red miso A fusion of mountain and ocean flavors! - 🍱Kamara rice Diqing white porcini, black carp and Shangri-La yak meat are stewed in a pot The rice is full of mushroom fragrance, fish and meat fragrance A perfect staple food. - 🍈Sweet: Netted honeydew melon ends with its sweet and juicy taste This is an invitation to Yunnan ingredients Experience a different Japanese OMAKASE #Dali Japanese food #Maple Omakase #Fusion cuisine #Courtyard style restaurant #Food Ten-day Taste Club #Local food #Places that are asked about by friends