CHEF' TABLE

April is the most beautiful month in the world. After enjoying the jacaranda, I took a taxi to Azhou Kitchen. I found this vegetarian restaurant because I had stomach discomfort. The restaurant is perfect. Every dish is a culture. The color, fragrance and taste are not enough to describe it. It is an organic fusion of color, fragrance, taste, medicine and food culture. There are only 9 tables in the hall. It is clean and tasteful. The service attitude is good and the lady is pretty! I will definitely come next time!

🌷If you want to have a ceremonial anniversary in Kunming No one will say no to Green Lake Find a beautiful restaurant for dinner, give a carefully selected gift, and then take a walk and drink coffee after dinner It's just right - 🥢Restaurant: Azhou Kitchen (vegetarian ceiling) It's very inconspicuous from the outside, and the French cream style feels very good for taking photos after entering A window seat booked in advance The gentle sunset is in full view The wind blowing from Green Lake There is always the smell of water lilies - 🥗How exquisite are the dishes? Maybe the flower and bird pictures are made on the crackers In the past Every girl can't stop using her phone when the dishes start. She keeps taking photos. The gentle explanation of the waiter makes every dish full of surprises. Ordinary ingredients are given new life by the chef. Shepherd's purse and spring bamboo shoot dumplings🥟. One bite is like "straying into the depths of the bamboo forest". Black truffle germ rice reminds me of the strict control of rice by the king of Japanese sushi. The softness and glossiness are just right. I have been to Azhou many times and I deeply feel that all seasons are good seasons in the dishes. No. 1 on the vegetarian list⃣️ well deserved. It is not wrong to come here for dates and anniversaries, but also adds points. #RomanticDatingRestaurant #ThoseBeautifulVegetarianFoodGuide #ScenicRestaurant #KunmingFood

Hidden away on the 6th floor of the Candy Building, nestled beside Kunming's Cuihu Lake, lies Azhou Kitchen, a privately-owned restaurant. Set against a backdrop of stunning lake views and a sophisticated, creamy ambiance, Azhou Kitchen utilizes seasonal Yunnan ingredients to create innovative vegetarian dishes. Each dish is a work of art, completely shattering the traditional image of vegetarian food as bland and earning it a spot among diners eager to check out their favorite vegetarian dishes. Stepping into Azhou Kitchen is instantly enveloping in tranquility and elegance. Located on the 6th floor of No. 50 Qingyun Street, Wuhua District, the restaurant, though secluded, exudes a poetic charm thanks to its panoramic views of Cuihu Lake from its windows. On sunny days, dining feels like stepping into a painting. The creamy, soothing décor creates a photogenic backdrop in every corner, perfect for snapping up a perfect Instagram post. The innovative cuisine is even more breathtaking. The restaurant features a "Tea Horse Road Classic Menu" and a "Seed Menu," utilizing fresh, seasonal Yunnan ingredients. Through clever combinations of tea, sauces, and spices, they create a rich, layered flavor experience. The meal began with balsamic vinegar and olive oil served with bread, adding a touch of tartness. Three appetizers were paired with ancient tree black tea: the overbearing aroma of black tiger's paw mushrooms blended with the crisp sweetness of fresh walnut kernels and the subtle spiciness of Sichuan peppercorn sauce, creating a complex "fresh, fragrant, and numbing" flavor profile. Pu'er tea jelly was served with gastrodia elata, passion fruit, apple, and pomelo, the astringency of the tea balanced by the fruity aromas, creating a refreshing and appetizing dish. Fresh bean curd skin carried the sweetness of carrots and the spiciness of ginger paste, while black vinegar added depth, complementing the richness of the black tea. The five-fingered ginseng coconut soup blends Cantonese refreshing flavors with tropical influences, offering a rich coconut aroma wrapped in a herbal sweetness for a smooth, smooth sip. Slow-roasted organic seasonal vegetables paired with agarwood aged white tea feature nearly 20 varieties of vegetables, including wheatgrass, avocado, and mango balls, slow-roasted to lock in their natural flavors. The broccoli base and the mango burst with juice, while the white tea perfectly balances the sweetness and highlights the natural aroma. The main course, black truffles paired with handmade firm tofu, offers a balanced and refined blend of mushroom and bean aromas. Charcoal-grilled Simao sweet bamboo shoots with tomato nanmi sauce highlight the crispness of the shoots with a charred aroma. The sauce's lemongrass and chili peppers deliver a sour, sweet, and spicy punch, complemented by a cold-brewed peach red oolong tea to smooth out the greasiness and enhance the flavor. The combination of hairy taro, pickled mustard greens, and macadamia nuts is a true culinary magic: the glutinous sweetness of the taro flour intertwines with the salty aroma of the mustard greens, while the oily aroma of the macadamia nuts binds the palate. Paired with Nannuo Shanbang Hawthorn Drink, the dish eliminates the greasiness and enhances the sweetness. The main course, matsutake and tangerine peel tea soup dumplings, is a truly ceremonial experience. Ripe Pu'er tea infuses pumpkin-wrapped matsutake dumplings for a light and effortless experience. The maitake mushroom and germ rice bibimbap is freshly prepared and served, with crispy shredded water chestnuts and tender green broad beans creating a fragrant aroma. The dessert concludes with roasted pears: Lijiang fragrant pears stuffed with gorgon rice and tangerine peel shreds, first steamed and then roasted for a rich and complex experience. A lotus seed, lotus root, and lily puree is layered over thin lotus root slices, and the delicate fragrance of a lotus leaf is gently lifted. The chef's complimentary grass sprout rice noodles, refreshing at first, become instantly rich with the addition of the mushroom sauce, perfectly reflecting Yunnan's obsession with rice noodles. Every dish at Azhou Kitchen adheres to the "Yunnan Ingredients + Creative Seasoning" philosophy, respecting the natural flavors of the ingredients while elevating them with teas and sauces, truly eliminating the monotony of vegetarian cuisine. This is not only a feast for the taste buds, but also an immersive experience that spans the senses of sight, smell, and emotion. It is a must-see treasure in Kunming's vegetarian world. #ThoseWonderfulVegetarian

🌿 Vegetarian food at a break! This restaurant is like eating the forest in your mouth! 💚 ------ Hey darlings! I found a vegetarian restaurant today that made me want to sign up for an annual membership right after eating! 🍴 I never thought vegetarian food could be this exciting! This botanical aesthetic feast, from seed to fruit, completely overturned my understanding of vegetarianism! 🌱 🍃[Life of Plants SET MENU] Appetizer: Seed Sprouting Crisps with Yunnan Wild Honey 🍯 Biting into it feels like stepping on a pile of spring leaves. Main: Mushroom Tartar for a triple burst of umami 🍄 Hydrangea Mushrooms coated in truffle sauce dance a waltz on your tongue. Main: Vegetarian Rice Noodles are so delicious they'll leave you breathless! 🍜 The broth is a 48-hour-simmered golden matsutake soup. You'll want to lick the bowl after you finish slurping it. Dessert: Pollen Mousse with Edible Pansy 🌸 Make your heart explode like fireworks! 🎨[A visual and flavorful double assault] Every dish is a work of art! 🖼️ Bamboo tubes hold gradient purple sweet potato puree, maple leaves hold amber walnut extract, and even the plates are handmade pottery. 🍶 The waitress said the inspiration came from the "time cycle of plants," and eating the entire menu felt like watching a nature documentary. 🎬 💡[A Vegetarian Philosophy That Subverts Perceptions] Who says being a vegetarian means eating grass? Here, they make tofu taste like foie gras, and grilled Hericium erinaceus mushrooms to the charred aroma of steak. 🥩 Even picky meat lovers will be emoji-ing their way through the meal! 😋 The best part is, you won't feel sick after eating this. It's like a gastro-spa treatment! 📍Location: Azhou Kitchen CHEF TABLE (Cuihu Branch) 🚶♀️Directions: 6th Floor, Candy Building, 50 Qingyun Street, Wuhua District, Kunming (there's a super soothing green wall at the elevator entrance 🌿) 💰Per capita: 200+ Enjoy a Michelin-starred experience 🌍I've discovered that environmental protection and deliciousness can truly coexist perfectly! Afterward, I rubbed my flat stomach and exclaimed, "This isn't just eating! It's like participating in a plant life ritual!" 🌱 Vegetarian newbies and veterans alike are obsessed with this place! 👉Click the location to start your culinary adventure #Those Wonderful Vegetarian Food #FoodForestRestaurantCheckin #LocalFood

🌳 A super beautiful and delicious set menu vegetarian restaurant 🧄 Selected seasonal Yunnan ingredients, from the time cycle of plant "seed" - "bud" - "root" - "stem" - "leaf" - "flower" - "fruit" - as the inspiration for the dishes, the whole set meal of appetizers, main dishes, staple food, and dessert runs through the plant 💐 Breaking the traditional vegetarian "unrefined, single taste" approach, rich ingredients, diverse methods, and various forms ~ not only "good looking" but also "good eating" 😋 The menu is also very creative, directly a Yunnan food map🗺️, the source of the selected ingredients is clear at a glance 🏠 Name: Cuihu·Azhou Kitchen Address: 6th Floor, Candy and Pastry Building, No. 50 Qingyun Street, Wuhua District 🕒 Business hours: 11:30-14:00; 18:00-21:00 🍤【Special dishes】: 🧈 Appetizers All-vegetarian butter with crispy sesame flakes instantly wows your taste buds. Main course: 🥑 Seeds: Kochia scoparia/Dendrobium/Avocado The crispy shell is in the mouth, and the dense avocado and the fragrance of Dendrobium fill the tip of the tongue when you bite it lightly. 🫚 Buds: Wild Rice/Spring Bamboo Shoots/Salt Baguette/Asparagus The combination of porcini, wild rice and bell pepper is also refreshing. The bell pepper is mashed to make sauce, and the slightly spicy and sweet taste of the porcini and wild rice shallowly fried in oil neutralizes the salty and fresh taste of the mushrooms and wild rice 🍄 Roots: Lily/Bamboo Moss/Big Red Mushroom The mushroom soup is super fresh! The fragrant, sweet and crispy lily is the finishing touch. 🌴 Stem: Palm core/nut crisp 🌿 Leaves: Sichuan pepper leaf/morel The morel is full of juice, and the fried Sichuan pepper leaf fully releases its fragrance, which is crispy and spicy. 🥟Flower: Black Truffle Dumplings The dumplings have a strong black truffle aroma, and are paired with a sauce made from oat milk, which is sweet and mellow, making the overall taste more layered. 🌾 Fruit: Germ Rice/Porcini The freshness of porcini and the crispy rice are the best match. Dessert: ▪Lemon pineapple mousse with roasted pumpkin slices, refreshing and refreshing ▪Cinnamon roselle tea has a red wine color, and a hint of smoky flavor in the sweet and sour taste 👩【Restaurant service】: The service staff explained the meals with a smile It was very quiet and comfortable. The meals were very exquisite 💴【Per capita consumption】: 💰 347/person 🧡【tips】: ▪️If you need to make a reservation in advance, please send a private message to the customer service in the background ▪️Yunnan has strong ultraviolet rays, so you must do a good job of sun protection and moisturizing when going out #Ctrip customized travel #Ctrip customized teacher #customized food