Tricholoma: The cap is 5- 10 cm in diameter, hemispherical to flat, white and smooth, and the initial edge is rolled in. Mushroom meat is white, thick and fragrant. Bacterial folds are white, curved and dense, with different lengths. Petiole is medium, stout, 3.5-7 cm long, 1.5-4.6 cm thick, slightly enlarged at the base, and white and solid inside. Lentinus edodes: The cap is 5- 12cm in diameter, and it is hemispherical when it is young, and then flattened to slightly flattened. The surface is rhombic, light brown, dark brown to dark cinnamon, with dark scales in the middle and dirty white hairy or flocculent scales at the edge. Mushroom meat is white, slightly thick, delicate in texture and rich in flavor. When you are young, the edge rolls inward, and when you grow up, the edge is flat. When cooked, the edge of the lid will roll back and crack. The folds are white, dense and curved, with different lengths. The stalk is white, curved, 3-8 cm long and 0.5- 1.5 cm thick.

Pleurotus ostreatus and Pleurotus ostreatus, the cap is light brown gray, the diameter is 8- 10 cm, and the maximum is 20 cm. The mushroom cap is flat or funnel-shaped. When ripe, the edge becomes thinner and then curls upward, and the mushroom stalk is white. When the temperature is low, it is thick and short, and when the temperature is high, it is the opposite.

These three kinds of edible fungi are moist and sticky when they are fresh, with good color and corresponding mushroom fragrance, and their folds do not lodging or change color.