In China, the main producing areas of Tricholoma are Inner Mongolia grassland and Bashang grassland near Zhangjiakou, which is the starting point of Beijing-Zhangjiakou railway, the transportation hub of Inner Mongolia to the mainland and the distribution center of grassland materials entering the mainland. Zhangjiakou's famous dish "Stewed North and South" is made of Tricholoma in Saibei and bamboo shoots in Jiangnan.

The history of the word "Tricholoma" can be traced back to the Qing Dynasty. At that time, nine dishes with Tricholoma as ingredients were also included in the "New Records of Feasts and Restaurants". During the reign of Kangxi in Qing Dynasty, the mushroom processing industry rose in Zhangjiakou, and Tricholoma was sent to all parts of the country.

Tricholoma is not only delicious, but also has high nutritional value. Tricholoma is rich in protein, vitamin E and minerals, and its fat content is low, so it is very suitable for healthy low-fat meals with other seasonal vegetables.

However, it is said that most of the Tricholoma we eat today are no longer the former Tricholoma Zhangjiakou, but the "fake" Agaricus bisporus originated in Europe and America.

Tricholoma is one of people's favorite mushrooms because of its thick white meat, delicious taste, delicate and smooth taste and very palatable. Tricholoma contains a variety of trace elements and dietary fiber, especially the trace element selenium, which has the effects of beauty, weight loss and liver protection.

Tricholoma mushroom meat is thick, fine and fragrant, and its taste is fragrant and delicious, which has always been a delicacy on the table. However, when cooking Tricholoma, it is not necessary to put monosodium glutamate as a freshness enhancer, because Tricholoma is very delicious, and after adding monosodium glutamate, it will lose the umami flavor.