Matsutake dried slices, also known as matsutake dried slices, are valuable edible fungi. Fresh matsutake, shaped like an umbrella.

Dried matsutake flakes are a rare and precious natural edible fungus, known as the "King of Fungi". According to legend, after the atomic bomb attack on Hiroshima in August 1945, the only plant that survived was the matsutake mushroom, which cannot be cultivated artificially in the world. It grows in alpine woodlands above 3,500 meters in the cold temperate zone. It was recorded in the Song Dynasty's "Jing Shi Zheng Lei Wu Ji Materia Medica". Studies have shown that matsutake is rich in protein, various amino acids, unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements. Matsutake mushrooms are collected and eaten in autumn from early August to mid-October. It has a special strong aroma and tastes like abalone, extremely smooth and refreshing. Matsutake is known as the "King of Mushrooms" in Japan. The Japanese are accustomed to eating matsutake dishes in autumn and believe that "the shape complements the shape". Eating it has the effects of strengthening the essence and kidneys, strengthening the brain and improving intelligence, and anti-cancer. Freshly picked and grilled with pine branches, it smells like the pine forest in the deep mountains. On a crisp autumn day, I sit with my friends on the grass beside the forest, with red leaves all over the sky and wild flowers blooming, giving me a sense of vicissitudes of life. The place where matsutake grows requires three basic conditions, namely beautiful pine, Dali fragrant flowers, and sandy loam soil. It is difficult to collect. People in the production area use flashlights to mountain at night. After harvesting, they use ice packs to cool down. Generally, they can only be kept fresh for three days, so they are extremely precious.