The production materials of Tricholoma matsutake thin broth include 7 dried Tricholoma matsutake, 4 jujubes, appropriate amount of ginger, appropriate amount of salt, appropriate amount of dried tangerine peel and appropriate amount of meat. Tricholoma matsutake soup can be used with a variety of meat, which is most in line with the appetite of meat-loving friends. Tricholoma matsutake is delicious and fresh, and it is very good with chicken and pigeon meat. In fact, Tricholoma matsutake is Tricholoma matsutake, which is a kind of wild edible fungus called Tricholoma matsutake. It is very precious, not only delicious, but also very nutritious. At the same time, it also has medicinal and dietetic effects that scientists are very concerned about.

Tricholoma matsutake grows in autumn and is mainly distributed in pine forests or mixed coniferous and broadleaved forests. Tricholoma matsutake grows in the southwest and northeast of China, and is also distributed in Japan, Korea and other foreign countries. Don't look at the growth range of Tricholoma matsutake. In fact, people can only eat wild Tricholoma matsutake, because it is impossible to cultivate Tricholoma matsutake artificially in the world at present, so Tricholoma matsutake is rare and has high nutritional value, which leads to high price.