A standout dish is the braised Yunnan green head mushrooms with wrinkled peppers. The mushrooms' gelatinous texture melds perfectly with a rich broth, enhanced by the fresh aroma of the wrinkled peppers and the savory depth of Dali's nuodeng ham. Braising locks in the flavors, offering a complex and fragrant blend of greenery, minerals and floral-fruity notes.

Another must-try is the stir-fried lurid bolete mushroom species with white chili peppers. Inspired by Hunan province's stir-fried pork dish, the chef intensifies the lurid bolete's rich flavor by stir-frying it with spicy yet colorless Hunan white peppers. The result is a unique fusion of peppery heat and earthy mushroom aromas.

The Dali fermented chili-braised white onion and porcini mushrooms is another dish worth trying. The marinated onion and mushrooms are simmered in a flavorful broth made with fermented green plums and fermented chili peppers. The dish brings out the tangy, spicy taste of home cooking, with sweet and sour plums balancing the rich berry and aged flavors, finishing with a touch of woodiness.