(1) chicken fir

Chicken fir is commonly known as chicken cup, also known as chicken fir and shredded chicken mushroom. When this fungus was unearthed in Gigan, it was conical. After development, the center is convex, the surface is yellow-brown or dark-brown, the center is dark, and the edges often split radially. Mushroom pleats are white, the color is yellowish when cooked, and the meat is white, tender and thick. The boiled soup is fragrant, fresh, sweet and delicious, with endless aftertaste. It is a precious edible fungus highly respected at all times and at home and abroad.

Chicken fir is rich in nutrition. According to the analysis, in 100g dry termites, there are 28.8g of protein, 42.7 of carbon fire compounds and 750mg of phosphorus. 100g fresh chicken fir contains vitamin 5.4 1mg. In addition, according to Compendium of Materia Medica, Jizong has the functions of "benefiting the spleen and stomach, clearing the mind and treating hemorrhoids". There are many ways to eat chicken fir, such as raw and cooked, fried and boiled, and it can also be made into dried chicken fir, pickled chicken fir and chicken fir oil.

Chicken fir is distributed in several provinces in China, and only Yunnan chicken fir has a large output, wide distribution and good quality, and is distributed in most parts of the province.

(2) dictyophora indusiata

Dictyophora dictyophora is a cryptophyte parasitic on bamboo roots. Because it is parasitic in the bamboo forest, it is also called Zhusheng or Zhushen Auricularia. Its aboveground part has a thick green hat on its head, a white columnar handle in the middle and a pink egg-shaped volvox at the base, which is very handsome in appearance. Dictyophora is crisp and refreshing, delicious, rich in aroma, unique in flavor and rich in nutrition. It is a rare dish at state banquets and senior banquets. According to the analysis, the protein content of Dictyophora dictyophora (dried product) is 15%- 18%, and it is rich in 16 amino acids. Because of its beautiful appearance and excellent taste, famous Swiss mycologists call it "the flower of fungi". There are many cooking methods of bamboo sun, such as roasting, frying, stewing, roasting, making soup. Bamboo-sun hibiscus soup with bamboo-sun and eggs as the main raw materials is a famous dish in China, and steamed chicken with bamboo-sun is a famous dish promoted as a nourishing product in Yunnan.

Bamboo Sun Bamboo Sun has been listed as one of the "eight treasures in meat" since ancient times and has high economic value. It is reported that 1000 grams of Dictyophora dictyophora can be exchanged for one or two gold. In the Hong Kong market, the price of 1 1,000 grams of Dictyophora dictyophora is as high as 4,000 Hong Kong dollars.

(3) Matsutake

Tricholoma matsutake is also called Tricholoma matsutake, Tricholoma matsutake and stinky chicken fir. The mushroom cap was hemispherical at first, then unfolded into an umbrella shape, with a dry surface, grayish brown or light dark brown, and white mushroom pleats. Born in autumn in Korean pine, larch and Chinese pine forests.

Tricholoma matsutake enjoys a high reputation in Japan and Europe and has always been regarded as a treasure in edible fungi. Known as the "king of mushrooms". In ancient Japan, Tricholoma matsutake was one of the treasures that people paid tribute to nobles and emperors, and it was known as "herring seeds in the sea and Tricholoma matsutake on land". In the Naxi area of Lijiang, Yunnan, Tricholoma matsutake is also one of the precious dishes at the wedding banquet. The mushroom is large in size, tender in meat, rich in flavor and unique in flavor, and has high nutritional value and special medicinal efficacy. According to the analysis, fresh Tricholoma matsutake contains about 89.9% water, crude protein 17% and pure protein 8.7%. It is also rich in vitamin B 1, B2, vitamin C and vitamin PP. According to many documents, Tricholoma matsutake has the functions of strengthening the body, benefiting the stomach and relieving pain, regulating qi and resolving phlegm, expelling worms, and treating diabetes and cancer. Because Tricholoma matsutake contains more hormones, it has a certain effect on improving menopausal endocrine disorders, sexual dysfunction and other symptoms.

Tricholoma matsutake is generally suitable for roasting, frying, stewing, steaming, frying, frying and other cooking methods. When cooking, we should highlight its unique flavor. Representative dishes are fried Tricholoma matsutake, dry fried Tricholoma matsutake, fried chicken slices Tricholoma matsutake and so on.

(4) Ganba bacteria

Ganba, also known as Tricholoma matsutake, grows under the masson pine tree from July to September every year. This kind of bacteria has no cap, no folds, and is as overgrown as cattle teeth, so it is commonly known as bovine dental fungus. Ganba auricularia was yellowish brown when it was first unearthed and dark brown when it matured. The meat is hard and dry, and contains nutrients such as calcium, protein and thiamine. And has a rich flavor similar to that of pickled beef jerky. Pickled beef jerky is called Ganba by local people, hence the name Ganba.

Dried mushrooms are suitable for frying, and both meat and vegetables are suitable. When cooking, tear the bacteria into filaments and wash them. Add shredded green pepper, garlic and seasoning and stir-fry until cooked. This dish is fragrant, inspiring, sweet, intriguing and appetizing.

Sauté ed mushrooms with meat is to soak the washed mycelium in egg white, slide it in an oil pan, add shredded ham and spicy lanterns, stir fry with sweet and salty soy sauce, monosodium glutamate and other seasonings, then put it on a plate and sprinkle with a little sesame oil. This dish is accompanied by fried ham, which has the flavor of ham and mushrooms.

(5) Boletus

Boletus is the general name of boletus, boletus matsutake and other fungi. Except for a few poisonous or bitter varieties, most of them are edible Yunnan is rich in boletus resources, among which the famous white, yellow and black boletus are edible. Boletus albus grows in the mixed forest of pine and oak at an altitude of 900 meters to 1200 meters, or in the forest edge zone that has been cut down soon. The growth period is from the end of May to 10 year. After rain, when the sun is shining, it grows more and is easy to harvest. Boletus nigricans is delicious and nutritious, and people of all ethnic groups in Yunnan like to collect fresh mushrooms for cooking. In addition, it can also be sliced and dried, and processed into various small packages of black boletus, which can be used to make soup or soy sauce essence. White boletus began to be exported on 1973 and sold to western European countries. In recent years, Boletus flavipectus has also been exported.

(6) Penicillium

Penicillium mainly grows in the forest grass and comes out from June to September every year. It was a little spherical when it was first unearthed, and then it gradually expanded into a oblate circle. The hat is strong and turquoise. Mushroom meat is tender and fragrant, and contains many nutrients such as protein, calcium, phosphorus, iron, sulfur and amine.

(7) Paecilomyces

Paecilomyces Growing in the grass of mountains and cliffs, there are only a few places in Wei Chu and Lijiang in Yunnan. This fungus has no cover and no handle. It is covered with a layer of fine hair, which is yellowish brown and has obvious black patterns. It looks like Tiger Claw, hence the name.

The way to eat finger fungus is to cut the washed finger fungus into thick shreds, put it in a pot with mung bean sprouts and shredded pork, add seasoning and fry until cooked, and then pour in cooked chicken oil, which is called "Silver Tooth Finger Fungus". This dish is very fragrant and has a special taste. It is the best in edible fungi dishes.

(8) Morchella

Morchella is a unique edible fungus in Yunnan, which is produced in Lijiang and Diqing Tibetan Autonomous Prefecture. Mushrooms are tender, delicious and nutritious, and sell well at home and abroad. The surface of Morchella is dark green, oval, slightly like a sheep's belly, hence the name.

(9) Hericium erinaceus

Hericium erinaceus is a precious edible fungus, which is produced in the mountainous areas of northeast and northwest of our province. Hericium erinaceus is a rainy season in August and September every year. Hairy Hericium erinaceus is parasitic on birch, oak and other tree trunks in humid and warm places in deep mountains and dense forests. White is slightly yellow or pink, and looks like a clever golden monkey from a distance, hence the name Hericium erinaceus. Hericium erinaceus is rich in nutrition, contains peptides, sugars and vitamins needed by human body, and has the functions of enhancing cell vitality, anti-cancer, beauty and fitness. Hericium erinaceus meat crisp fried, fried, stewed, steamed, etc. , is a rare delicacy.

(10) The head of the old man

Old man's head, the bacteria are white and tender, crisp and delicious. It is rich in protein, amino acids, vitamins and calcium. Yunnan wild mushrooms

Senile spot, also known as immortal head, is delicate, tender, elastic and delicious, which can be compared with abalone, so it is called "plant abalone". Gerontology is rich in plant proteins, minerals and vitamins, especially amino acids, and is also rich in youth factors. Traditional Chinese medicine believes that this bacterium has the effects of invigorating spleen and kidney, nourishing yin and strengthening yang, regulating qi and expelling toxin, strengthening bones and strengthening the body, and can treat diseases easily accessible to middle-aged and elderly people, such as deficiency of both qi and blood, fatigue, soreness of waist and knees, and gloomy complexion.