Among them, the most economic value is chicken fir, Tricholoma matsutake and dictyophora, in addition to Boletus, Morchella, Lentinus edodes, dry bar, Hericium erinaceus and so on.
1, chicken fir
Chicken fir is also known as chicken fir, Song Ji, Ji Jiao mushroom and ant fir. , is a delicious food, known as the king of bacteria. Its meat is fat and strong, thin and white, fresh, sweet, crisp and delicious, comparable to chicken, so it is named Jifir. It contains many nutrients, such as calcium, phosphorus, iron and protein. There are many ways to eat chicken fir, which is suitable for raw food and soup, and it tastes extremely delicious.
2. matsutake
Tricholoma matsutake, the scientific name of Tricholoma matsutake, is also known as Tricholoma matsutake, Fusobacterium, and Fusobacterium. It belongs to Basidiomycotina and Tricholomataceae, and is an ectomycorrhizal fungus of trees such as pine oak. It is a rare and precious natural medicinal fungus in the world and a national second-class endangered species.
Tricholoma matsutake is a kind of pure natural rare edible fungus, which is known as "the king of bacteria". It grows in alpine woodlands above 3500 meters above sea level in the cold temperate zone. In Song Dynasty, it was recorded in Materia Medica, which was an urgent matter of classics, history and evidence. Studies have proved that Tricholoma matsutake is rich in protein, including 18 amino acids, 14 essential trace elements, 49 active nutrients, 5 unsaturated fatty acids, nucleic acid derivatives, polypeptides and other rare elements.
In addition, it also contains three precious active substances, namely double-stranded Tricholoma matsutake polysaccharide, Tricholoma matsutake polypeptide and Tricholoma matsutake alcohol, which are the most precious natural medicinal fungi in the world. Tricholoma matsutake is picked and eaten from early August to mid-June in autumn. It has a special aroma, tastes like abalone, and is very smooth and refreshing.
3. Dictyophora indusiata
Zhu sun? (vent. ex Pers)Fisch), also known as bamboo sheng and bamboo ginseng, has four common edible species: Dictyophora, Dictyophora spinosa and Dictyophora rubra. It is a cryptophyte parasitic on the roots of dead bamboo, and its shape is slightly like a dry white snake skin.
It has a dark green hat, a snow-white cylindrical handle and a pink egg-shaped volvox. At the top of the stipe, there is a delicate white net skirt spreading downward from the lid, which is called "Snow Skirt Fairy", "Flower of Mountain Treasures", "Flower of Fungi" and "Queen of Fungi".
Dictyophora indusiata is nutritious, fragrant and delicious. It has been listed as one of the "Hundred Herbs and Eight Treasures" since ancient times. A few days ago, the General Administration of Quality Supervision, Inspection and Quarantine issued Announcement No.20 1612, which approved Changning Dictyophora as a national geographical indication protection product, and designated the administrative area under the jurisdiction of Changning County as a protected area, and implemented protection from now on.
4. Hericium erinaceus
Hericium erinaceus (scientific name: Hericium erinaceus; English name: Lion‘s Mane Mushroom, also known as Hericium erinaceus, is named after its appearance resembles Hericium erinaceus. Mushrooms, Hericium erinaceus and Hericium erinaceus are traditional precious dishes in China, with tender meat and delicious taste. It is one of the four famous dishes (Hericium erinaceus, bear's paw, bird's nest and shark's fin). It is known as "the monkey head of mountain delicacies and the shark's fin of seafood".
The umbrella surface of this odontaceae fungus has burrs, about 1 ~ 3cm long. Its fruiting body is round and thick, white when fresh, light yellow to light brown after drying, narrow at the base or slightly short-stalked, and swollen at the upper part, with a diameter of 3.5 ~ 10cm, which looks like a golden monkey head from a distance, so it is called "Hericium erinaceus". Hericium erinaceus is incomparable delicious. Its meat is tender, mellow and delicious, and it is known as "vegetarian meat".
5. Morchella
Morchella esculenta is a rare edible fungus variety, which is named after the uneven surface of the mushroom cap and the shape of lamb belly. Morchella, also known as Phyllostachys pubescens, is a precious edible fungus and medicinal fungus. Morchella was found in 18 18. It can be used for food retention and qi stagnation, abdominal distension and fullness, excessive phlegm and qi stagnation, asthma and cough. Morchella is also called mutton tripe and mutton mushroom.
Its structure is similar to that of Tricholoma, and the upper part is folded into a net, which looks like a beehive and a sheep's belly, hence the name. Morchella production is extremely high within two to three years after the mountain fire, so North American pickers will collect Morchella according to the mountain fire. However, when the fire is controlled, its growth will decrease year by year in the same area.
Extended data
Three Special Cuisine in Kunming
First, crossing the bridge noodles
Rice noodles, that is, rice noodles, are round linear foods processed from rice, which are very popular in Guizhou and Sichuan, but they are eaten in a slightly different way. When you come to Kunming to eat rice noodles, the waiter first brings you a big bowl of hot soup. This soup looks clear and transparent, but in fact it is boiling hot.
It is made of fat chicken and bone, with a layer of yellow chicken oil floating on it to keep warm. Besides soup, the waiter brought you a plate of sliced chicken, pork, fish, pork liver, magnolia, some peas, spinach and other vegetables, and finally a bowl of rice noodles.
When eating, you are also very particular. First, put chicken slices, pork slices and other meats into the soup and stir gently, then add vegetables to stir, and finally add rice noodles, and add a little seasoning such as Chili oil and coriander according to the taste of the consumers, so a big bowl of delicious and colorful crossing the bridge rice noodles is waiting for you to taste. The mixed rice noodles taste fresh and tender, the vegetables are refreshing, the rice noodles are soft and smooth, and the soup is light and delicious, which is beyond words.
There is a beautiful legend about the origin of the name "crossing the bridge rice noodles" in Yunnan.
Once upon a time, a scholar shut himself up on a quiet island in the lake and studied hard day and night in order to catch up with the exam. His virtuous wife sent him three meals a day. Because he is far from home, every time food is delivered to scholars, it is cold, which affects the appetite of scholars. His wife is very worried. One day, my wife stewed a fat chicken, filled chicken soup with a clay pot, and brought rice noodles and vegetables that the scholar liked, and sent them in a basket.
When she filled the soup for the scholar, she found that the chicken soup was still hot, because there was a layer of chicken oil on the soup, so she put rice noodles and vegetables in it, and the scholar ate it while it was hot and praised it. Because his wife has to pass a wooden bridge every time she delivers food, the scholar named this kind of food cooked by his wife "crossing the bridge rice noodles".
Second, steam pot chicken
Steamed chicken is named after it is steamed in a purple pottery steamer produced in Jianshui area of southern Kunming. The boiler is unique in that there is a pipe in the center of the boiler from the bottom up. Add seasoning to the cut chicken pieces and put them into a steamer, then put the steamer into a big casserole with water and steam it for 3-4 hours with high fire. When steaming, steam is sprayed upward into the pot from the bottom of the pot along the pipeline, and condenses into water droplets in the pot to become soup. Steamed steamed chicken is rotten and crisp, and the soup is fresh and tender, which is a good nourishing product.
Third, oil chicken fir.
There are many kinds of fungi in Yunnan, and chicken fir is the most delicious one, which is called "the crown of hundreds of bacteria". Its surface is brown or light yellow, its taste is fragrant and refreshing, and it is especially delicious after frying in oil. This is a good dish to sprinkle. It can also be used as seasoning, and the dishes cooked with it have different flavors.
Baidu Encyclopedia-Kunming
Baidu Encyclopedia-Three Great Cuisine in Yunnan