Yunnan Edible Fungi: Yunnan is located in Yunnan-Guizhou Plateau, with many mountains and forests, mild climate and abundant rainfall. It is sunny and rainy in summer and autumn, which provides extremely favorable natural conditions for the growth and reproduction of edible fungi.

Among them, the most economically valuable ones are Coprinus comatus, Tricholoma matsutake, Dictyophora, Boletus, Morchella, Lentinus edodes, Ganba, Hericium erinaceus and so on.

1. Jizong

Jizong Z not ng, also known as Jizong, Jisong, Jijiao Mushroom, Ant fir, etc., is a delicious delicacy, which is called the king of bacteria. Its meat is fat and strong, its quality is white, its taste is fresh, sweet, crisp and delicious, and it can be compared with chicken, so it is named Jizong. It contains many nutrients such as calcium, phosphorus, iron and protein. There are many ways to eat chicken fir, and it is suitable for cooking raw and cooked as soup, and the taste is extremely delicious.

2. Tricholoma matsutake

Tricholoma matsutake, whose scientific name is Tricholoma matsutake, also known as Tricholoma matsutake, Fusobacterium and Formosana, belongs to Basidiomycotina and Tricholomataceae, and is an ectomycorrhizal fungus of pine oak and other trees. It is a rare and precious natural medicinal fungus in the world and a second-class endangered species in China.

Tricholoma matsutake is a kind of pure natural rare edible fungi, which is known as "the king of fungi". It grows in alpine woodlands above 35 meters above sea level in the cold temperate zone. In the Song Dynasty, it was recorded in Materia Medica, an urgent matter of classics, history and syndrome. Studies have proved that Tricholoma matsutake is rich in protein, including 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements.

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 collected and eaten from early August to mid-October in autumn. It has a special aroma, tastes like abalone, and is extremely smooth and refreshing.

3. Dictyophora indusiata (Dictyophora indusiata? (Vent.ex Pers) Fisch), also known as bamboo sheng and bamboo ginseng, has four common edible species: Dictyophora pubescens, Dictyophora pubescens, Dictyophora spinosa and Dictyophora rubra. It is a cryptogamous fungus parasitic on the roots of dead bamboo, and its shape is slightly like dried white snakeskin.

It has a dark green cap, a snowy white cylindrical stipe, and a pink egg-shaped volva. At the top of the stipe, there is a delicate white mesh skirt spread down from the cap, which is called "Snow Skirt Fairy", "Flower of Mountain Treasures", "Flower of Fungi" and "Queen of Fungi".

Dictyophora dictyophora is rich in nutrition, rich in fragrance and delicious in taste, and has been listed as one of the "Eight Treasures of Grass" since ancient times. A few days ago, the General Administration of Quality Supervision, Inspection and Quarantine issued Announcement No.112 of 216, 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; English name: Lion's Mane Mushroom (Bearded Tooth Mushroom), also known as Hericium erinaceus, is named because it looks like a Hericium erinaceus. Mushroom, Hericium erinaceus and Hericium erinaceus are traditional and precious dishes in China, with tender meat, fragrant taste 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 a mountain treasure and the shark's fin of seafood".

this fungus of odontaceae has hairy spines on the surface of its umbrella, which is about 1 ~ 3 cm 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 ~ 1 cm. From a distance, it looks like a golden monkey's head, so it is called "Hericium erinaceus" and looks like a hedgehog. Hericium erinaceus is an incomparable delicacy. Its meat is tender, mellow and delicious, and it is known as "vegetarian meat".

5. Morchella esculenta

Morchella esculenta is a rare edible fungus variety, which is named because its cap surface is uneven and looks like a lamb's belly. Morchella, also known as Phyllostachys pubescens, is a precious edible fungus and medicinal fungus. Morchella was discovered in 1818. It is used for food stagnation and qi stagnation, abdominal distension, phlegm and qi stagnation, asthma and cough. Morchella is also called mutton tripe and sheep mushroom.

Its structure is similar to that of Tricholoma sp., and its upper part is folded and netted, which is like a beehive and a lamb belly, hence its name. Morchella yield 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 after year in the same area.

Extended information

Three special cuisines in Kunming

1. Crossing the bridge rice noodles

Rice noodles are round and linear foods made from rice, which are popular in Guizhou, Sichuan and other places, but the eating method is slightly different. When you come to Kunming and eat the bridge as a line, the waiter first serves you hot soup in a big bowl. This soup looks clear and transparent, but it is actually boiling hot.

It's made of fat chicken and tube bones, with a layer of yellow chicken oil floating on it to keep warm. In addition to soup, the waiter also sent you a plate of sliced chicken, pork, fish, pork liver, magnolia, some peas, spinach and other vegetables, and finally a big bowl of rice noodles.

When eating, you are also very particular. First, put chicken slices, pork slices and other meats into the soup, gently stir them, then add vegetables to stir them, and finally add rice noodles, and add some spices such as Chili oil and coriander according to the taste of the eater, so a big bowl of delicious and colorful rice noodles across the bridge is waiting for you to taste. Mixed rice noodles taste fresh and tender, vegetables are refreshing, rice noodles are soft and smooth, and the soup is light and delicious, which is unspeakable.

There is a beautiful legend about the origin of the name "Crossing the Bridge Rice Noodles" in Yunnan.

once upon a time, there was a scholar who shut himself up in a quiet island in the lake and studied hard day and night in order to catch the exam. His virtuous wife sends him three meals a day. Because he is far from home, every time the food is sent to the scholar, it is cold, which affects the scholar's appetite. His wife is very worried. One day, my wife stewed a fat chicken, filled the chicken soup with a clay pot, and brought rice noodles and vegetables that the scholar liked to eat, and sent them with baskets.

when she served soup for the scholar, she found that the chicken soup was still hot because there was a layer of chicken oil on it, so she put rice noodles and vegetables in it, and the scholar ate it hot and praised it. Because his wife must pass a wooden bridge every time she delivers food, the scholar named this delicious food made by his wife "Crossing the Bridge Rice Noodles".

2. Steamed chicken

Steamed chicken is named after being steamed with 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, put them into a steamer, then put them into a big casserole filled with water, and steam them for 3-4 hours with high fire. During steaming, steam is sprayed upward into the boiler from the bottom of the boiler along the pipeline, and condensed into water droplets in the boiler to become soup. Steamed steamed chicken meat is rotten and crisp, and the soup is tender and tender, which is a better 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 all fungi". Its surface is brown or yellowish, its taste is fragrant and refreshing, and it is especially delicious after frying in oil. It is a good dish for sprinkling. It can also be used as seasoning, and the dishes cooked with it have a different flavor.

Baidu Encyclopedia-Kunming

Baidu Encyclopedia-Three Great Cuisine in Yunnan