1, Tricholoma matsutake: Tricholoma matsutake, whose scientific name is Tricholoma matsutake, is a very precious wild edible fungus. It requires extremely high growth environment and can only grow in pollution-free high-altitude forest areas, so the output is very rare. Fresh Tricholoma matsutake is of good quality and smells with a special fragrance. It can be eaten raw, stewed in soup or roasted.

2. Truffle: Truffle is a kind of stem fungus that grows in soil and often adheres to the roots of pine trees. Its texture is hard, not as soft as ordinary mushrooms. Truffles produced in China are mainly concentrated in Yongren, Yunnan and Panzhihua, Sichuan.

3. Dictyophora indusiata: Dictyophora indusiata, also known as Zhu Sheng and Shen Zhu, is a cryptogamous fungus parasitic on the roots of dead bamboo. It has a very special shape and reticulate stipe, so it is also called "the queen of fungi" and "the fairy of snow skirt". Dictyophora is sweet and crisp, which is very suitable for making soup.

4. Ganba mushroom: Ganba mushroom, mainly distributed under the pine forest at an altitude of 1000~2800 meters, is a very precious wild edible mushroom produced in Yunnan. The dried fungus looks dry from the outside, but it tastes not bad at all. It tastes like pickled beef jerky, suitable for frying, steaming and cold salad.

5. Morchella esculenta: Morchella esculenta looks like a sheep's belly and belongs to a dual-purpose bacteria for food and medicine. In Yunnan, there is also a saying that "Morchella can eat enough in one year and walk all over the mountain in 80 years". Morchella is crisp in texture and unique in flavor, and is suitable for stewing soup or steaming eggs. However, many Morchella sold in the market are cultivated artificially, and the yield of wild Morchella is very small.