Chinese Yunnan people recommend matsutake to the whole world, but leave these fungi to themselves.

This season, wild fungi have sprung up all over the country. But only wild fungi in Yunnan are very popular. Why?
Of course, it's because of fragrance!
Yunnan's special climate and geographical environment have created the unique beauty of wild fungi in Yunnan.
Beginning matsutake has been recommending high-quality matsutake to everyone, but in fact, there is a saying that Yunnan people recommend matsutake to the world, but leave the chicken fir to themselves.
Chicken fir is not good-looking, but it has always been the unique delicacy of Yunnan people.
Yunnan people not only hide fir fungi privately, but also secretly hide a lot of wild fungi with different flavors. Today, when we were young, we picked up five kinds of fungi to show you a taste.
01
termitomyces albuminosus
When it comes to Yunnan people's favorite wild fungi, fir ranks second and no fungus dares to rank first.
When we go out, our parents always bring us bottles of fried chicken fir. Eating rice with fried chicken fir is like eating face to face with your parents. It's very fragrant and homesick.
For Yunnan people, besides having a special homesickness complex, the chicken fir is more because of its delicious taste.
Famous writer A Cheng wrote in homesickness and protease: "When it comes to freshness and eating all over the world, I think it's still the fir fungus in Yunnan. It's dangerous to make soup with this kind of bacteria, because you'll be greedy and swollen to death." It's exaggerated, but it's really vivid.
Where did the fresh chicken fir come from?
Fir is produced by ants and Cordyceps sinensis in fungi. In addition to "Cordyceps sinensis", the development of fir is another miracle species in which insects and plants coexist.
The growth of fir depends on termites, whose secretions are the most important decomposing substances of the earth. Organically optimizing the soil and fusing with acidic soil breed fir spores.
After the termite transports the fir spores back to the nest, the spores grow by absorbing termite secretions, forming a nursery, and the roots are closely connected with the nest.
Termites live through the winter by gnawing on nursery hyphae. Their mysterious biological symbiosis has not been replicated artificially up to now.
Cocktail fir and termite camps coexist, extracting termite secretions to grow, but there is a kind of animal fatness.
Zhao Yi, a historian of the Qing Dynasty, once passed through Yunnan and ate chicken fir. He thought it was wonderful. He had to write a poem to commemorate it. So he had the song "Lunan Eating Chicken Fir", "No bones, no skin, no blood, but meat, fresh than pheasant ointment, pouring on the stomach of brocade sparrow."
Praise chicken fir for its smooth and rich taste, close to chicken but better than chicken.
Chicken fir is often used to make soup, nothing to put, chicken fir shredded by hand, put in clear water for a boil, light fungus fragrance, lingering lips and teeth, three days do not disperse, smell is a kind of enjoyment, the entrance is slippery, wonderful.
Sometimes chicken fir is used to fry chicken fir oil when it is too much to eat. When the oil is boiling, it is put into chicken fir. The fried chicken fir has a unique fragrance. We Yunnan people like to eat rice noodles early, put a little in rice noodles, and then mix with a little dried chicken fir, or stir-fry vegetables, which is a very ritual enjoyment.
02
mushroom
Cephalotaxus is one of the most popular wild fungi in Yunnan. Every year in the fungus season, we always buy a few kilograms and fried bacon.
The entrance is delicate and sweet, with a strong natural fragrance.
Every summer and autumn when it rains, the green head fungus comes out. When unearthed, it looks like a sphere, then gradually unfolds into a flat circle, the fungus folds and stalks are white as milk, and the cap is green.
At this time, the green head fungus is very delicious.
If you buy green-headed fungi in Yunnan, they are bought in baskets and baskets, which is the cheapest, because there are mushrooms, half-open and full-open inside. If you pick them fresh, take them home and wash them immediately, you won't waste anything.
And to send it to Qingtou by express delivery, fresh mushrooms must be selected, and each Mushroom Stalk must be pinched before delivery. Otherwise, it will be "sterile" in your hand, so the price will be much more expensive than the whole goods.
03
Chicken oil fungus
Chicken oil fungus is one of the "four famous fungi" and is very famous in Europe. Europeans like to eat chicken oil fungus with vanilla, butter and so on. It's wonderful. Yunnan people are mostly used to fry ham, and the fragrance can be smelled from ten miles to eight villages.
Chicken oil fungus, as its name implies, is like the Golden Chicken Oil on the turkey when killing the turkey. Moreover, the mushroom body absorbs oil when cooking, bites down when eating, and the oil and water of mushroom juice are squeezed out, such as chicken oil, smooth entrance.
In Yunnan, chicken oil fungus is popular with the elderly. It is suitable for cooking soup and fried food. The color is also very festive and healthy. It has a feeling of joy. After all, it is brilliant, like chicken oil, like gold and tasty.

Chicken oil fungus has a distinct apricot flavor, which is not found in any kind of food.
Chicken oil fungus first boiled in hot water for 3 minutes, fried with ham or leek moss, can show the special delicacy of chicken oil fungus.
04
Chanterelle
Boletus bovis is one of the most common fungi in Yunnan. Its meat is thick and tender. It is especially fragrant after fried, so it is loved by Yunnan people.
Every season, we always buy a few kilograms of Boletus bovis, fried or boiled hot pot to eat, the family eat happily.

Old people at home prefer to wash and slice cattle liver, dry it, and make it into dried cattle liver fungus.
When you want to eat, soak in clear water for half an hour, stir-fry or boil soup, they are very delicious.
In this way, delicious Boletus can be eaten at any time throughout the year, which is also the wisdom of our Yunnan people's life.
Warm hint: Because of the individual characteristics of Boletus bovis, the stipe and cap are less connected, crisp and tender, and easy to break during transportation.
05
Dictyophora
Bamboo Sun has been listed as one of the "eight treasures of grass" since ancient times. The price of its relatives, whether it is a five-star hotel or a street restaurant, will introduce it to cook its dishes into various delicacies.
The content of amino acid in the protein of Dictyophora japonica is very rich, and the content of glutamic acid is 1.76%, which is the main reason for the delicious taste of Dictyophora japonica.
When boiling soup, put a few bamboo sun in, especially fresh, the effect is much better than monosodium glutamate, but also nutritional and healthy.
All year round, Yunnan people's life is inseparable from the bamboo sun. Whether boiling soup or soaking water to drink, they need to put some fresh bamboo sun to refresh.
Miao people in Yunnan have a lower risk of cancer, which may be related to their frequent use of bamboo sun and glutinous rice to soak in water.
Modern medical research has also proved that Dictyophora japonica contains ingredients that can inhibit tumors.
Yunnan people recommend matsutake to the whole world, but leave these fungi to themselves.
About Packaging
Every wild mushroom with Tricholoma matsutake will be packaged in layers: foam boxes, ice packs, cushions and absorbent paper.
Express will use Shunfeng fresh, ensure that within 48 hours after packaging, let wild fungi arrive in your kitchen in the freshest state.
Wild fungi should be put into the refrigerator in time for refrigeration. Wild fungi should be wrapped in fresh-keeping film and stored in the refrigerator fresh-keeping layer for 2-4 days.
If you want to keep it longer, you can dry the slices of wild fungi so that you can eat delicious wild fungi all year round.
The wild fungi in Yunnan are the most fertile in this season. Because of the limitation of the growth time of wild fungi, we missed this year and could only wait another year.
Delicious missed no longer come, why not buy some now to taste it?