Lentinus edodes is the fruiting body of Lentinus edodes, the second edible fungus in the world, and one of the specialties in China. It is known as "a delicacy" among the people. Lentinus edodes is a fungus that grows on wood. It is delicious, fragrant and nutritious. Rich in vitamin B group, iron, potassium and provitamin D, it is sweet and flat. Indications: anorexia, lack of qi and fatigue.

2. Volvariella volvacea

Volvariella volvacea, also known as Orchid Mushroom and Bracteomycete Mushroom, originated from Nanhua Temple in Shaoguan, Guangdong Province. It was cultivated in China 300 years ago, and was introduced to all countries in the world by overseas Chinese in the 1930s. Volvariella volvacea is an important tropical and subtropical mushroom and the third largest cultivated edible mushroom in the world. The output of Volvariella volvacea in China ranks first in the world, mainly distributed in South China. It is named because it often grows in damp and rotten straw, and it is mostly produced in Guangdong, Guangxi, Fujian, Jiangxi and Taiwan Province. Fat, thick meat, short handle, smooth and delicious.

3. Pleurotus eryngii

Pleurotus eryngii, named after its almond flavor and fleshy taste like abalone, is a new rare edible mushroom variety which has been successfully developed and cultivated in recent years and integrates edible, medicinal and dietotherapy. There are many Pleurotus eryngii products in the market, such as baishanzu Pleurotus eryngii side dishes, Pleurotus eryngii extract, instant Pleurotus eryngii small packages, and individually packaged small packages of Pleurotus eryngii.

4. Agaricus bisporus

Agaricus bisporus is one of the most common edible fungi species, with thick meat. The hyphae are silvery white, the growth rate is relatively fast, and it is not easy to form a fungus cover. The fruiting bodies are mostly solitary, round, white and without scales. The fungus cover is thick, and it is not easy to open the umbrella. The middle stalk is thick and short, the fungus meat is white, and the tissue is firm. There are semi-membranous fungus rings on the stalk, and the spores are silver brown. Native to Europe and North America, human beings have been eating it since at least the ancient Greek times, and artificial cultivation began in France and other places in the17th century, and now it has been widely cultivated all over the world.

5. Russula

The fruiting body of Russula is generally medium-large, with a cap diameter of 5 ~12 cm. It is flat after being oblate and hemispherical at first, sticky when young, dull or fluffy, with a dark red to dark (black) red color in the middle, a light crimson edge, and thin horizontal stripes on the edge of the cap. Mushroom meat is white and thick, and is often eaten by insects. It tastes and smells good. The folds of bacteria are white, and become milky yellow when they get old. They can be reddish near the lid edge, slightly dense to slightly thin, often forked, and there are transverse veins between folds.

6. Boletus

Boletus is a general term for fungi such as Boletus and Boletus Songtaensis, and most of them are edible except a few species which are poisonous or bitter. Yunnan province is rich in boletus resources, mainly white, yellow, black and red boletus. Named for its fleshy meat, which is very similar to beef liver, it is a rare wild edible fungus, and it is one of the "four kings of bacteria", mainly including white, yellow and black boletus.

7. Pleurotus ostreatus

Pleurotus ostreatus is an edible fungus with a combination of four polarities and different races. Its life history is similar to that of many higher basidiomycetes, and basidiospores are produced by the maturation of fruiting bodies. Basidiospores are ejected from the folds of mature fruiting bodies, and when they meet with suitable environment, they grow bud tubes. At the initial stage, they are multinucleated and quickly form septa. Each cell is relatively flat, orderly and dense, and there is no "yellow tip" phenomenon. After a few days of growth, it is easy to appear old fungus skin, which is tight and hard.

8. chanterelle

Trametes gallinarum is one of the four most famous bacteria in the world. It is the fruiting body of Trametes gallinarum. The fruiting body is fleshy, trumpet-shaped, apricot-yellow to egg-yellow, with a lid width of 3 ~ 9 cm, the most flat and concave at the back. Mushroom, meat and eggs are yellow and delicious. It is rich in nutrients such as carotene, vitamin C, protein, calcium, phosphorus, iron, etc. It has the effects of clearing eyes, benefiting the lungs and benefiting the stomach. Regular consumption of this bacterium can prevent vision loss, ophthalmia, dry skin and other diseases.

9. Flammulina velutipes

Flammulina velutipes, named after its slender stalk like Flammulina velutipes, is a kind of fungus, algae and lichen, which has a high medicinal and dietetic effect. Widely distributed in nature, China, Japanese, Russian, Europe, North America, Australia and other places. It is suitable for Flammulina velutipes to grow in China from Heilongjiang in the north, Yunnan in the south, Jiangsu in the east and Xinjiang in the west.

10, mushroom

Mushrooms can help teenagers to develop. Because the zinc content of Pleurotus ostreatus is much more than that of Lentinus edodes, and zinc is a very important trace element in human body, zinc deficiency affects children's growth and development, so it is better to eat more oral liquid to supplement zinc than to eat more oral mushrooms.

1 1, Pleurotus ostreatus

Pleurotus eryngii, also known as Pleurotus eryngii and Pleurotus eryngii. The fruiting body is medium to large. The cap is 5- 13cm in diameter, flat and hemispherical at the initial stage, concave and smooth at the base after stretching, leaden when young, grayish white to nearly white later, sometimes slightly brownish, thin and smooth at the edge, rolled in when young, and often wavy in the later stage.

12, Hericium erinaceus

Also known as Hericium erinaceus and hedgehog fungus. The fruiting body is medium-large, large or large, with a diameter of 5- 10cm, or up to 30cm. It is oblate and hemispherical or head-shaped, with numerous fleshy soft spines growing on narrow or short stalks, slender and drooping, white when fresh, light yellow to light brown in the later stage, and the seed layer is surrounded by thorns. It grows more in autumn. Mostly on standing or rotten trees of broad-leaved trees such as oak, and rarely on fallen trees. At an altitude of about 3000 meters, the color of the fungus deepened.

13, white saddle fungus with wrinkled handle

Also known as Saddle Mushroom. The fruiting body is smaller. The cap is initially saddle-shaped, and then opens into an irregular flap, 2-4cm, white to light yellow. The surface of the fruiting layer is covered with fungi. The stalk is white, cylindrical, with longitudinal deep grooves, forming longitudinal edges, 5cm long and 2cm thick. Solitary or group in the forest.

14, Tricholoma giganteum

Also known as Tricholoma lobata, Tricholoma giganteum. The fruiting body is medium to large, white. The cap is 8-23(32)cm in diameter, thick, hemispherical or oblate at the initial stage, with rolled edges, flat to slightly flat at the later stage, slightly concave at the center, smooth surface or occasional small protrusions, white, dirty white to light cream color. After maturity, the color becomes dark, and the edge is wavy or partially curled. Mushroom meat is white, dense and slightly starchy. Fungal folds are straight or curved, dirty white to ivory white, dense to slightly dense, narrow at first and then widened. The stipe is thick and obvious when it is young, and it expands like a bottle. After elongation, it is 8-28(45)cm long and 1.5-4.6cm thick, and the base is often connected into a large cluster. There are thin lines and stripes on the surface, the same color as the cover, and solid.

15, Tricholoma matsutake

Also known as pine mill, Tricholoma matsutake and chicken silk fungus (Tibet). The fruiting body is medium to large. The cap is 5- 10cm in diameter, oblate and semi-spherical, nearly flat, dirty white, with silky scales ranging from yellowish brown to chestnut brown, and the surface is dry. Mushroom meat is white and thick. The bacterial folds are white or slightly milky yellow, dense, curved and unequal in length. The stipe is thick, 8- 13.5cm long and 2-2.6cm thick. Above the ring, it is dirty and white with powder particles, and below the ring, it has chestnut brown ciliate scales, which are solid and sometimes slightly enlarged at the base. The funicle is located on the upper part of the stipe, which is silky, white on the top and the same color as the stipe on the bottom.

16, Pleurotus ostreatus

Also known as Agaricus bisporus (Sichuan), Shredded Chicken Mushroom (Taiwan Province, Fujian), Bean Chicken Mushroom, and Termite (Fujian, Guangdong), the fruiting body is medium to large. The mushroom cap is 3-23.5cm wide. When it is young, it is conical to bell-shaped and gradually extends. The top is obviously raised in a hat shape, grayish brown or brown to light khaki. After the elders, it cracks radially and sometimes the edge turns up. Mushroom meat is white and thick. The fungus folds white to milky white, yellow after the elders, curved or nearly free, dense, narrow, unequal in length, with wavy edges. The stipe is thick, 3- 15cm long and 0.7-2.4cm thick, white or with the same color as the cap, with solid inside, and the base is swollen with brown to dark brown slender rhizomes, which can reach 40cm long.

17, Pleurotus citrinopileatus

Also known as Pleurotus citrinopileatus and Tricholoma jinding. The fruiting body is generally medium-sized Covered grass is yellow to bright yellow, smooth, funnel-shaped, with rolled edges and a diameter of 3- 10cm. Mushroom meat is white, mushroom pleats are white, dense, prolonged and unequal in length. The stipe is partial, white and solid, 2- 10cm long and 0.5-10.5 cm thick, often connected at the base. In autumn, it is clustered on fallen trees of broad-leaved trees such as elms and oak trees.

18, Agaricus bisporus

Also known as foreign mushrooms and Agaricus bisporus. The fruiting body is medium-large, with a cap width of 5- 12cm. It is hemispherical at the beginning, flat at the back, white and smooth, slightly dry and gradually yellow, and the edge is initially rolled in. Mushroom meat is white and thick, slightly reddish after injury, with the unique smell of mushrooms. The pleats are pink at first, then brown to dark brown, dense, narrow, free and unequal in length. The stipe is 4.5-9cm long, thick 1.5-3.5cm, white, smooth, silky, nearly cylindrical, soft or medium inside, and the ring is single-layered, white, membranous, and easy to fall off in the middle of the stipe.

19, Lactarius

The fruiting body is medium to large, with a cap diameter of 4- 10( 15)cm, oblate and hemispherical, sticky in the center, concave after stretching, with the edge rolled in at first, flat after spreading, sticky when wet, hairless, shrimp-colored, carrot yellow or dark orange, with or without obvious circumferential bands, and then faded and turned green after injury. The mushroom meat was white at first, and then turned carrot yellow. The amount of milk is small, orange-red, and finally turns green. The bacterial folds are the same color as the bacterial cap, slightly dense, bifurcated near the stalk, with transverse veins between folds, straight or slightly delayed, and turn green after injury or old age. The stipe is 2-5cm long and 0.7-2cm thick, nearly cylindrical and tapering towards the base, sometimes with dark orange dimples, which are the same color as the bacterial folds or lighter, turn green after injury, become soft inside and then hollow, and the section of the stipe turns orange-red at first and then dark red.

20. Green mushrooms

Also known as green russula, green lid, green mushroom (northeast), green-faced pear mushroom (Fujian), frog mushroom, mung bean mushroom (Guangxi), green-faced mushroom (Sichuan), green-headed mushroom (Kunming), green soup mushroom (Guizhou) and so on. The fruiting body is medium to slightly larger. The cap is 3- 12cm in diameter, initially spherical, and soon becomes flat and hemispherical and gradually extends. The middle part is often slightly concave, non-sticky, light green to grayish green, and the epidermis is often patchy and cracked, with stripes at the edge when it is old. Mushroom meat is white. No special smell. Fungal folds are white, dense, equal in length, nearly straight or free, with transverse veins. The stipe is 2-9.5cm long and 0.8-3.5cm thick, and it is medium or soft inside.