Ingredients
Shiitake mushrooms, elm fungus, yellow fungus, osmanthus fungus, button mushrooms, straw mushrooms, silver ear fungus, bamboo fungus, fresh lotus seeds, white mushrooms, carved bamboo shoots, choy sum, mung bean sprouts, and vegetarian stock, each to taste.
Seasonings
Sugar, soy sauce, MSG, sesame oil, and wet starch slurry, each to taste.
Instructions
1. First, place the blanched or pre-cooked Chinese elm fungus, bamboo fungus, fresh lotus seeds, yellow ear fungus, straw mushrooms, bamboo shoots, and white mushrooms together in a pot. Braise them in vegetarian superior broth and seasonings. Also braise the silver ear fungus and osmanthus ear fungus separately. Then, add the braised or blanched shiitake mushrooms, straw mushrooms, and white mushrooms together with the Chinese elm fungus, yellow ear fungus, bamboo fungus, fresh lotus seeds, sliced bamboo shoots, and white mushrooms into the pot. Add seasonings and simmer until fully tender. Remove and pat dry with a clean cloth to absorb excess moisture.
2. Take a large soup bowl and arrange a portion of each ingredient—white fungus, straw mushrooms, yellow fungus, fresh lotus seeds, shiitake mushrooms, bamboo fungus, button mushrooms, bamboo shoot slices, and elm fungus—in layers from the bottom of the bowl upward, following the listed order. Fill the bowl with the remaining ingredients, then invert the bowl onto a plate to create a layered mountain shape. Prepare a sauce by combining cooking wine, vegetarian stock, sesame oil, sugar, soy sauce, MSG, and wet cornstarch slurry in a wok and cooking briefly. Pour a generous amount of sauce over the dish on the plate. Place the osmanthus fungus in the center of the mountain's top, arrange the silver fungus around the waist, and garnish with baby bok choy and mung bean sprouts from the inside out. Finally, drizzle the remaining sauce over the osmanthus and silver fungus before serving.