On Qianmen East Street, an antique building is particularly eye-catching, that is, the wild mushroom banquet. Walking into the store is like walking into the kingdom of mushrooms. Whether in the lobby or the private room, there are pictures and text introductions of mushrooms everywhere, such as a mushroom museum, and many works that show the history and culture of mushrooms with calligraphy and painting. Once the guests get started, they have never tasted mushrooms, so they should first appreciate their characteristics, nutritional value and related culture. It's really food, health, knowledge and culture.

Copper hot pot is sitting in the center, surrounded by mushrooms of all colors, fresh and beautiful. There are three kinds of hot pot soup for wild mushroom banquet: black-bone chicken, flying dragon (artificially raised) and turtle, while the bottom soup is all cooked with a variety of mushrooms on slow fire, and the formula is determined by famous chefs in Sichuan and Beijing after repeated cooking experiments. Mushrooms are mostly named after their shapes. There are Morchella with clear grids, bean sprouts with cranks, golden horns shaped like Petunia, and coral mushrooms with irregular branches. There are the most varieties of boletus, including black cow liver, yellow cow liver, dairy cow liver, white dairy cow liver and delicious cow liver.

The crispy taste is "old man's head", the most fragrant is chanterelle, as well as Tricholoma, Dictyophora and so on. Mushrooms cooked in thick chicken soup are really delicious, and the soup is very fresh. The more you eat, the more interesting it becomes. Supposedly, you can also rinse meat and vegetables in this copper pot, but after tasting more than a dozen mushrooms, you can't feel the same with others.