Wild mushrooms in Yunnan: Swiss travel bloggers' taste-test of the best

At Golden Spring Hotel in Kunming, Swiss travel bloggers Sam Schaer and Jenny Brunner embarked on an immersive journey into the heart of Yunnan cuisine.

Guided by the hotel’s seasoned chefs, the duo learned to make traditional Yunnan-style wild mushroom buns by hand — feeling the warmth and rhythm of culinary craftsmanship in every fold and press.

But the highlight of their experience came sizzling from the wok: the freshly stir-fried Qingtoujun (green-cracking russula). As the rich, earthy aroma filled the air, their first bite unleashed an explosion of umami that instantly captivated their palates.