In the Guangdong and Guangxi regions, there are always such strange weather conditions between July and August: the sun is bright in the morning, the sun is blazing at noon, and the sky suddenly changes in the afternoon, with thunder and lightning, and wind and rain.

Such weather does not last for just one or two days, but can often last for more than a week.

Those who dried peanuts were as busy as ants on a hot pot, and those who sprayed pesticides sighed that the spray they sprayed in the morning was in vain. "What the hell is this weather!" Everyone said so.

This kind of weather was both "surprising" and "happy". Soon someone discovered a large field of wild mushrooms popping up under the dark and humid trees and passed them around one by one when they returned to the village.

We all know that those fleeting moments of deliciousness are here.

When people in the village heard the news, they brought dustpans, baskets and other utensils and went to search under the thorns and bushes.

It takes no effort at all. Once you find the right place, in a dark and humid place, wild mushrooms will grow like mushrooms after a rain, and you can quickly fill the container.

This kind of wild mushroom is called "open fungus" in our local area, and it is a type of gallinobacteria.

After a little peeling and washing, it can be made into dishes. It can be served alone or combined with other ingredients. It is better to stir-fry, make soup, and make porridge.

Extraordinarily delicious, it is a rare feast of mountain delicacies.

The chicken fir fungus is most tender and plump when it is not opened. If the canopy is fully opened, the meat will be old and its delicious taste will be greatly reduced.

Eating chicken fungus in midsummer has become one of the most colorful days for villagers.

When I was a child, my family was poor and it was rare to eat meat. The taste of gallinopsis is as good as meat, so eating gallinopsis is a rare feast.

Living conditions are much better now, and we don’t look forward to it as much as we did when we were young. However, it has left a deep mark on our childhood memories and will never be forgotten.

Even based on the current taste, Gallinus gallinarum is still extremely delicious. It can be seen that mountain delicacies are mountain delicacies and are far beyond the comparison of artificially grown mushrooms.

Although gallinopsis is delicious, people are also concerned about the possible dangers of eating it.

Because there are many kinds of mushrooms in the wild, most of them are poisonous. Some poisonous mushrooms look very similar to gallinopsis. If you accidentally pick poisonous mushrooms, it will be a big deal.

Some people feel that it is not cost-effective to take this risk just for a temporary appetite, so they choose not to eat gallinobacteria.

But don’t worry too much. After all, the risk is very small. I haven’t heard of anyone eating poisonous mushrooms nearby for so long.

Although gallinopsis is not poisonous, you should not eat too much.

Because the fungus grows in a hot and humid environment, it has the characteristics of damp and hot. If people eat too much, it will also produce symptoms of damp and hot, which is what the saying goes: "getting angry".

However, this kind of "burning" is different from the "burning" caused by eating fried and roasted food. This kind of "burning" is caused by dampness and heat, and generally cannot be alleviated by drinking herbal tea.

In severe cases, it can cause facial swelling, and in mild cases, it can cause discomfort symptoms such as bitterness in the mouth, dryness and thirst, making people upset and stuffy, so adults often warn us not to eat too much.

Tasty things are often unhealthy, which is a fitting comment on Alpine fungus.

However, there is no need to worry too much, because the life of the gallinopsis fungus is so short, it really lives and dies. It grows in the morning but fails at noon, becoming a delicious meal for ants and other small insects.

And with the end of the hot and humid weather, the fungus also stopped growing and multiplying crazily, and quickly disappeared. It came and went even faster, and lasted only a few days.

Before you have time to reflect on it, gallinopsis has become a memory of yesterday. You want to eat more, but you haven’t had the chance yet!

The temptation of delicious food is irresistible. I thought of puffer fish, which is also a delicacy but also risky. Su Dongpo praised it in a poem: "Three or two branches of peach blossoms outside the bamboo are the duck prophets of the warm water in the spring river. The ground is covered with wormwood and artemisia and the reed buds are short, which is exactly the reason.

"The puffer fish is ready." An unstinting compliment from a true foodie.