1, shiitake mushrooms are mainly produced in Taiwan, Guangdong, Yunnan, Guizhou, Sichuan, Shanghai, Jiangsu and other places in China, China is the earliest country to grow shiitake mushrooms, has a history of more than 800 years, and shiitake mushrooms in nature have a growth cycle of 8-12 months, and artificial cultivation of the growth cycle of 3-4 months.

2. Shiitake mushroom (scientific name: Lentinusedodes), also known as winter mushrooms, shiitake mushrooms, northern mushrooms, thick mushrooms, thin mushrooms, flower mushrooms, vertebrae mushrooms, is a kind of edible fungi. It is an edible fungus. The edible part of the mushroom is the mushroom fruiting body, and the fresh mushroom is dehydrated to become 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. Shiitake mushrooms are also an important ingredient in vegetarian dishes.

3, Shiitake mushroom fruiting bodies are solitary, clustered or grouped, and the fruiting bodies are medium-sized to slightly larger. The cap is 5-12cm in diameter, sometimes up to 20cm, hemispherical when young, then flattened to slightly flattened, the surface is diamond-colored, light brown, dark brown to dark cinnamon color, the middle tends to have dark scales, and the edge is often tarnished white hairy or flocculent scales.