Honggang matsutake

Tricholoma matsutake, also known as Tricholoma matsutake, Tricholoma matsutake and skinning fungus, is called "Yumaoluo" in Naxi language. It is a delicacy among local fungi in Lijiang, and its products are mainly exported by Lijiang by air, including fresh goods and salted ones. Tricholoma matsutake is rich in crude protein, crude fat, crude fiber, vitamins B1, B2, vitamin PP and other elements. It not only tastes delicious, but also has the functions of benefiting the stomach, regulating qi and resolving phlegm, expelling worms and having a unique curative effect on diabetes. It is an ideal health food for middle-aged and elderly people. In Europe and Japan, Tricholoma matsutake has been regarded as a delicacy since ancient times. In ancient times, Japan also regarded Tricholoma matsutake as one of the tributes offered by the people to nobles and relatives. Tricholoma matsutake is a kind of pure natural rare edible fungi, which is known as the "king of bacteria". According to legend, after the atomic bomb attack in Hiroshima in August 1945, the only surviving plant was Tricholoma matsutake, which cannot be cultivated artificially all over the world at present. It grows in alpine woodlands above 3500 meters above sea level in the cold temperate zone. In the Song Dynasty, it was recorded in Materia Medica, an urgent matter of classics, history and syndrome. Studies have proved that Tricholoma matsutake is rich in protein, various amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. Tricholoma matsutake is collected and eaten from early August to mid-October in autumn. It has a special aroma, tastes like abalone, and is extremely smooth and refreshing. Tricholoma matsutake is known as the "king of mushrooms" in Japan. Japanese people are used to eating Tricholoma matsutake dishes in autumn, believing in "supplementing shape with shape", which has the functions of strengthening essence and tonifying kidney, strengthening brain and improving intelligence and fighting cancer. Just picked, roasted with pine branches, it smells like pine forests from deep mountains. On a crisp autumn day, I sit with my friends on the grass beside the forest, with red leaves all over the sky and wild flowers, and the feeling of vicissitudes arises spontaneously. The place where Tricholoma matsutake grows needs three basic conditions, namely, Pinus meirensis, fragrant flowers in Dali and sandy loam. It is difficult to collect Tricholoma matsutake. The people in the producing area use flashlights to go up the mountain at night and use ice packs to cool down after harvesting. Generally, it can only be kept fresh for three days, so it is precious. Tricholoma matsutake produced in the north and south is quite different in quality because of different growth periods and climatic conditions. Tricholoma matsutake produced in the north is pale in color, hard in texture, more fragrant, good in taste, high in nutrients and easy to keep. Tricholoma matsutake in the south is slightly black in color, moist, perishable, not fragrant and low in price.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)