Shitake mushroom, also known as white mushroom, its scientific name is yellow and white side ear. The shape of the mushroom is small, white, tender, delicious, nutritious, rich in protein, polysaccharide, fat, vitamins and trace elements, and the content of 8 essential amino acids is complete, and it is highly popular among the consumers. Due to the different sources of varieties, some Xiuzhen Mushroom varieties have slightly different performance characteristics. According to Lu Zhenghui and others, there are two strains of Shiitake mushrooms: the first is the "Small Flat Mushroom" introduced from Japan, with an emergence temperature of 8-24 degrees Celsius, a gray cap, a white color after maturity, a short clustered shank, and a concentrated production of mushrooms; the second is the Small Flat Mushroom introduced from Taiwan, with an emergence temperature of 8-24 degrees Celsius, a light gray cap, a solitary shank, a light gray cap, a single shank, and a single shank. The second is the small flat mushroom introduced from Taiwan, with a light gray cap, single, short stalk, medium or partial.