Ganba is a rare wild edible fungus endemic to Yunnan Province. Scientific name: Trichoderma ganense, also known as Tricholoma parviflora, Tricholoma equisetifolia, etc. It grows among pine trees in central and western Yunnan. Produced in the rainy season in July and August, it has not yet been artificially cultivated. Its ugly, black with a layer of white. But the taste is fresh and fragrant, which is the top grade of wild edible fungi. Stir-fried green peppers or scrambled eggs with dried mushrooms are delicious. Yunnan's complex topography and unique three-dimensional climatic conditions have given birth to rich wild edible fungi resources, which are known as the "kingdom of wild mushrooms" for their variety, wide distribution and large output. Yunnan's edible fungi account for more than half of the world's edible fungi and two-thirds of China's edible fungi. Yunnan wild edible fungi, born and growing in the mountains, is a natural green food, which is rich in vitamins, high-quality protein and other ingredients beneficial to human body, with rich nutrition and unique flavor. Wild mushroom is an ideal health food. Ganba is a rare wild edible fungus endemic to Yunnan Province, which can't grow in other provinces in China and abroad. Scientific name: Embroidered cocci, also known as opposite flower fungus, horse tooth fungus, etc. It grows among pine trees in central and western Yunnan. Produced in the rainy season in July and August, it has not yet been artificially cultivated. Its ugly, black with a layer of white. But the taste is fresh and fragrant, which is the top grade of wild edible fungi. Ganba: also known as Tricholoma matsutake, it is distributed in most areas of Yunnan and grows under the Pinus massoniana tree in July and September every year. This kind of fungus has no cap and folds, and it is clustered like a bovine tooth, so the people commonly call it bovine tooth fungus. When it was first unearthed, it was yellow-brown. When it was ripe, it turned black-brown, and it had a strong fragrance similar to pickled beef jerky. The people called pickled beef jerky dry, so the bacteria got its name.