With the advent of the wet season, everything began to stir. At this time, the smell of bacteria was everywhere in Yunnan, which made people unconsciously secrete saliva.

In this magical land, there are more than 200 kinds of edible fungi, and the variety is all-encompassing.

Li Yu, a writer in the Qing Dynasty, once said, "What's more, what's the only thing that is fresh and beautiful than bamboo shoots?" Even if all kinds of Alice in Wonderland are staged in the emergency room in Yunnan every year, nothing can stop Yunnan people from pursuing this delicious taste!

Yunnan people's carnival of eating mushrooms began in late May. When the rainy season came, thunder roared to kick off the mushroom season. The first batch of mushrooms and boletus had been served on the table, followed by termites in July and August, Tricholoma matsutake appeared heavily in September, and truffles came late in November ... All kinds of mushrooms could occupy people's table for five or six months.

As the saying goes, the mushrooms taste freshest in the afternoon, and Yunnan people are particularly picky about the quality of the mushrooms. Those mushrooms that have just been unearthed down the mountain are grounded with dew and loose charm, and the taste is indescribable. Out of this obsession with delicious food, even though it is still drizzling, the forest is still foggy, and the fungus picker has long wondered how long it has been shuttling between the mountains.

These newly harvested mushrooms will be sold immediately when they go down the mountain, and the Mushuihua Wild Mushroom Trading Market, a place where Yunnan edible mushrooms are gathered, is the source of Yunnan people's carnival. It is like a temple to fulfill the wishes of taste buds, and you can always find your own heart here.

In the market, all kinds of fresh wild mushrooms are neatly packed, and red rouge mushrooms, green qingtou mushrooms and black dry mushrooms are all fresh in the season.

Buying fungus seeds is probably the most willing thing for local people to spend money and gain happiness. People who come to buy it surround the path of the market, and the air is filled with damp smell from soil and forests. The noise of bargaining also fills the whole market.

Yunnan people who know the way of bacteria have a chain of contempt in their hearts.

Those popular milk-paste bacteria, chanterelle, russula, etc. can only be called miscellaneous bacteria, and only wild bacteria with special rich aroma can be called aristocrats among bacteria, while matsutake truffles sought after by outsiders are just rising stars, and chicken fir, which is fresher and tender than chicken, is recognized as a treasure.

After a rough stroll around and bargaining, people who come home with a full load often leave quickly with several bags of mushrooms in their hands, for fear that if they delay for a while, they will live up to the freshness of this bag.

Yunnan people's treatment of mushroom seeds is often very simple, but it is these simplest and most primitive cooking methods that retain the most authentic taste of mushroom seeds.

Rumor has it that there are two kinds of barbecues in China, one is called Yunnan Barbecue, and the other is called Other Barbecues. For Yunnan people, everything can be barbecued, and its rich ingredients and variety are enough to make it proud of the whole country.

Baking mushroom seeds is deeply rooted in Yunnan people's food culture, just like a string, and every baking is a ceremony.

Build a charcoal fire, put a wire grill on it, and a stream of fireworks will curl up. Freshly picked mushrooms, Tricholoma matsutake, and mushrooms from the mountain are all roasted in the firelight, and the unique and rich aroma is overflowing, which makes people greedy.

Yunnan barbecue also pays attention to a dip, fresh and spicy millet pepper, crisp broken ear root, mixed with soy sauce, sesame pepper noodles, garlic oil, etc., salty, fragrant and spicy. Pick up the crispy mushrooms and dip them in water, then put them in your mouth to chew. They are soft and fragrant, and their mouths are fresh.

The most enjoyable way to eat is mushroom hot pot.

Yunnan people make mushroom chafing dish by themselves. Usually, they cook a pot of thick local chicken soup as the soup base, and then choose all kinds of "seasonal restrictions", such as fresh bamboo fungus, sweet chicken fir, plump boletus ... fresh on top and fresh on top, which makes people want to stop!

Several kinds of fungi are stewed together to make a pot. The fresh flavor of the fungus is forced out at high temperature, and it is delicious and charming. Its attraction lies in the smoothness of the fungus and the fresh flavor of the soup base.

Drink some soup first, then eat mushrooms, and finally rinse vegetables. On the dining table surrounded by clouds and fog, everyone raised chopsticks together, ate profusely, and suddenly gave birth to great heroism in the rivers and lakes. Any estrangement and dissatisfaction were thrown into the hot pot with the ingredients.

It's refreshing to eat mushrooms for a while, but it's always refreshing to eat mushrooms, but the season of wild mushrooms is too short, so it can only be refreshing.

Yunnan people, who are addicted to bacteria, have long explored a solution on the road of eating bacteria. In addition to seizing the time to eat wildly, they have to set aside a part to make various oil-sealed bacteria.

Tear fresh mushrooms into strips, add dried peppers, prickly ash, etc. and simmer in a small pot to force out the aroma, and lock them in oil, so you can eat them all year round.

Chicken fir, the first fresh fungus in Yunnan people's hearts, has a kind of animal fat beauty. It is said that Yunnan people who work hard outside must bring a can of oil chicken fir.

The dried mycelium tastes as fragrant and tough as meat. Although it is not as wild as fresh mushrooms, the mushroom smell is more rich and plump. The smell of bacteria locked in the oil, when it comes to steaming rice noodles, is fresh, and ordinary home cooking can become graceful.

Yunnan people take the lead in eating mushrooms. However, if you ask them why they are so obsessed with wild mushrooms, the answer is not romantic at all.

In the early years of the Qing Dynasty, Yunnan people suffered from famine. In the case of a serious shortage of staple food, wild mushrooms rich in high-quality amino acids gave them a way to survive and took delicacies as their staple food.

Until today, Yunnan people still take eating mushrooms as a season's carnival, but they also know the truth that it is too late. Those "luxury" ingredients in the eyes of foreigners are diligently used by Yunnan people to feed pigs. Perhaps it is this helplessness that stems from pleasure in suffering that makes Yunnan people eat mushrooms and enjoy the heroic moment!

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