Dried 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 can't 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 to1mid-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. There are three basic conditions for the growth of Tricholoma matsutake, namely, Pinus meirensis, fragrant flowers in Dali and sandy loam, which are difficult to collect. People in the producing area play flashlight 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.