Throughout September 2025, Spice Temple’s Executive Chef Andy Evans documented China’s regional dining traditions, from street markets to celebrated restaurants. This video series follows his exploration of how Yunnan food and other regional specialties honour seasonal ingredients and traditional cooking methods.
Fresh Mushroom Hotpot
In Yunnan, Chef Andy visited Xian Jun Jiang Hu, a well-known hot pot restaurant recognised for its mushroom hotpot. Set against the region’s mountain backdrop, the restaurant celebrates the province’s abundance of wild mushrooms and its long-held food traditions. Guests are invited to enjoy a variety of freshly foraged mushrooms, each bringing its own subtle aroma, texture, and flavour.
Seasonal Simplicity in Chinese Hotpot
The meal is a simple reflection of Yunnan’s close connection to nature. The selection of local produce, arranged in the gently simmering broth, highlights the freshness and seasonality that shape the region’s cooking. For Chef Andy, the experience offered a clear appreciation of how yunnan hotpot balances straightforward ingredients with depth, guided by care, skill, and respect for the land.
The seasonal approach to Chinese hotpot at Xian Jun Jiang Hu influences how Spice Temple Sydney and Melbourne source and prepare broths and communal dining experiences, prioritising freshness and ingredient quality.
Experience the regional flavours that inspired Andy on his journey through China, brought to life in the Peony Banquet – available from October 27th for a limited time only at Spice Temple Sydney.
