Matsutake is a purely natural, rare and valuable edible fungus, known as the "King of Mushrooms". Research has proven that matsutake is rich in protein, amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. Matsutake mushrooms are collected and consumed from early August to mid-October in the fall. It has a special aroma and taste like abalone, extremely lubricating and refreshing.

Matsutake is known as the "king of mushrooms" in Japan. Japanese people are accustomed to eating matsutake mushroom dishes in the fall, believe in "make up for the shape of the shape", eating it has a strong essence of the kidney, brain and anti-cancer effects. Just picked, with the pine branches fire roasted food, from the deep mountains of the pine forest flavor, high autumn day, with friends sitting in the forest grass, red leaves, wildflowers, the sense of vicissitudes of life comes to life.

The growth of matsutake mushrooms need to have three basic conditions, namely the beauty of the pine, Dali Xianghua, sandy loam soil, the collection is more difficult, the origin of the old people at night to play flashlight on the mountain, picking down the application of ice bags to cool down the temperature, generally only three days of freshness, so it's invaluable.

North and south of the production of matsutake mushrooms because of the growth period and climatic conditions are different, there is a big difference in quality, the northern matsutake mushrooms white in color, hard and solid texture, aroma is more intense, good taste, high nutrients, easy to keep. Southern matsutake mushrooms are slightly black in color, moisture and humidity, easy to rot and deteriorate, the aroma is not strong, the price is lower.