Regional characteristics: it is located in the tourist belt composed of Wudang Mountain, Shennongjia and Three Gorges of the Yangtze River. Shennongjia Forest Region is located in the west of Hubei Province, bordering Baokang County, Xiangyang City, Hubei Province in the east, Wushan County, Chongqing City in the west, the Three Gorges of the Yangtze River in the south, Fangxian County and Zhushan County, Shiyan City in the north and Wudang Mountain Scenic Area in the distance. The land span is109 56' ~10 58' east longitude and 310/0/5' ~ 3175' north latitude. Shennongjia is the first "Triple Crown" heritage site in China that has been included in the three major protection systems of UNESCO Man and Biosphere Nature Reserve, World Geopark and World Heritage. It has the title of "China Natural Oxygen Bar".
Cultural background: As the saying goes, flowers in spring and fruits in summer, wild mushrooms in autumn and soup in winter. The mushrooms in Shennongjia are immortal mushrooms. The chain of contempt in the mushroom world is like this: dried mushrooms are fresher than fresh mushrooms, and wild dried mushrooms are fresher than cultured dried mushrooms. Shennongjia wild shiitake mushroom is the "best" among shiitake mushrooms. The growth environment of such a special mushroom is naturally not simple. It grows in the deep forest area of Shennongjia at an altitude of about 2,400 meters, and often lives on dead trees. The flowers are full and plump and very cute. Because of the huge temperature difference between day and night in the growing environment, the mushroom lines are evenly cracked to reveal white patterns, so it is also called "small mushroom". Mushrooms grown in this environment have thick meat and soft and waxy taste, which not only smells delicious, but also tastes particularly delicious.
Production process:
1, basswood production. Many shiitake mushrooms are bagged shiitake mushrooms or wood residue shiitake mushrooms. The vegetable market is basically made of bag materials, that is, it is cultivated with sawdust and nutrient solution in a plastic bag. Basswood mushrooms are drilled on the cut trunk, and strains are put in the tree eyes to wait for them to grow naturally. Basswood Lentinus edodes has a stronger taste than ordinary Lentinus edodes, and its aroma is compelling after cooking, and it tastes tender.
2, point the bacteria. Except for human intervention in the process of inoculating bacteria, the whole process grows naturally in the mountains, which is pure natural and does not spray pesticides.
3. Natural growth. The average annual temperature here is15 C. Because of the low temperature, the growth of Lentinus edodes here is extremely slow, which takes at least 6 months.
4. Picking. Wild basswood-based Lentinus edodes was picked with preserved tissue (black circle at the tail of Lentinus edodes), which is also an important identification mark that distinguishes wild basswood-based Lentinus edodes from other Lentinus edodes in Shennongjia.
5, drying. After picking, the mushrooms should be dried, and the small mushrooms should be dried by natural sunshine and wind. During this period, they should wait at least one week without interruption, and if it rains on cloudy days, they should be dried again. Fresh Lentinus edodes contains 90% water, and only 300g fresh Lentinus edodes can get 100g dried Lentinus edodes, and the wild yield is very low, so it is a veritable "mountain treasure".
Product features:
1, rich in vitamins, minerals and trace elements, is of great benefit to enhancing human immunity, promoting metabolism, improving body exercise and delaying aging. Moreover, it has adjuvant therapeutic effect on diabetes, tuberculosis, hepatitis, blood pressure lowering, blood lipid lowering, cholesterol lowering and other diseases, and also helps to relieve constipation, help to lose weight and other functions, and has unique anti-cancer effect.
2, Shennongjia wild mushrooms are very versatile ingredients, whether used for soup or braised, its taste and nutritional value are comparable to meat.
How to eat:
1, it is suggested that the mushroom should be cleaned up before eating, and then soaked in cold water (hot water will cause fragrance and nutrient loss)1~ 2 hours.
2, soaked in water with mushrooms, containing the nutritional essence of mushrooms, don't pour it out, it is the best for soup, which can increase the natural aroma of food.
3. Wild basswood-based shiitake mushrooms keep their natural form, and separate them with a knife. It is better for the mushroom heart to be completely soaked in water. At this time, you will see milky white shiitake mushrooms, which are slippery and very Q-elastic.
If you like mushrooms, you must choose Shennongjia wild basswood mushrooms, and you must choose the mountain people's own products. If you try it, you will definitely praise Shennong wild basswood mushrooms!
Zhenyexuan-focus on wild products!