The originator of shiitake mushrooms is in Qingyuan County, Zhejiang Province, where is the earliest and largest production base of shiitake mushrooms in China, known as the first city of shiitake mushrooms.

Distribution areas: Suizhou, Shandong, Henan, Zhejiang, Fujian, Taiwan, Guangdong, Guangxi, Anhui, Hunan, Hubei, Jiangxi, Sichuan, Guizhou, Yunnan, Shaanxi, Gansu.

Extended information:

Shiitake mushroom (scientific name: Lentinus edodes), also known as the winter mushrooms, shiitake mushroom, northern mushrooms, thick mushrooms, thin mushrooms, flowering mushrooms, vertebrate mushrooms, is It is an edible fungus. It is an edible fungus. The edible part of the mushroom is the mushroom seed body, and the fresh mushroom is dehydrated into dried mushroom, which is easy to be transported and preserved, and is an important north-south commodity. Dried and fresh shiitake mushrooms are widely used in Chinese cuisine. Dried shiitake mushrooms need to be soaked in water before cooking. Shiitake mushrooms often appear as one of the three vegetarian delicacies. It is also an important ingredient in vegetarian dishes.

Shiitake mushrooms are solitary, clustered or grouped, with medium-sized to slightly larger substrates. The cap is 5-12cm in diameter, sometimes up to 20cm, hemispherical when young, then flattened to slightly flattened, with a diamond-colored, light brown, dark brown to dark cinnamon surface, often with dark scales in the middle, while the edge is often stained with white hairy or flocculent scales.

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