China's matsutake mushroom a **** there are four major producing areas of Yunnan Shangri-La, Sichuan Ganzi Prefecture Yajiang, Sichuan Ganzi Prefecture Damba County Stana, Sichuan Aba Prefecture Xiaojin, the four major velvet-producing areas of velvet production accounted for most of the national matsutake mushroom production.

1. Shangri-La Matsutake: Yunnan Matsutake production accounted for 40% of the national production of Matsutake, and Diqing Shangri-La Matsutake accounted for more than 65% of the export of fresh Matsutake in Yunnan Province. So, Diqing has become the "home of the matsutake" in Yunnan.

2. Yajiang matsutake: Yajiang is located in the southern part of Ganzi Tibetan Autonomous Prefecture in Sichuan Province, the middle reaches of the Yalong River, the southeastern part of the Tibetan Plateau in the middle of the Hengduan Mountain Range zone, is a continental monsoon plateau type climate. Yajiang County has a unique natural, climatic and geographical environment for the growth of matsutake and other edible mushrooms, with an annual output of more than 6,000 tons of wild mushrooms, of which more than 1,000 tons of high-quality matsutake are produced annually.

3. Stana Matsutake: the majestic Stana snow mountain Sichuan Ganzi Tibetan Autonomous Prefecture, Danba County, Danba County is a key forest area in the southwest region, the ecological environment is good, rich in plant resources, is an unparalleled plant gene pool. Stana Shenshan is the Tibetan heroes send soul mountain, is one of the birthplace of Jiajiu culture, known as the "country of a thousand towers", "Beauty Valley", known as the long history of national culture, rich in natural resources.

4. Xiaojin matsutake: Xiaojin County is located in the eastern edge of the Tibetan Plateau, is located in northwestern Sichuan Province, in the southern Aba Tibetan and Qiang Autonomous Prefecture. East neighboring Wenchuan County, west of Danba County, Ganzi Prefecture, south of Baoxing County, Ya'an City, north of Malcolm County.

Expanded Information:

Matsutake mushrooms must get enough rain before they emerge from the ground, and they must get plenty of light immediately after they are born, and in addition, factors such as temperature, insect injuries, and damage to mycelium caused by man-made violent harvesting can have a direct effect on the growth of the mushrooms The growth of matsutake mushrooms is also directly affected by factors such as temperature, insect injuries and damage to mycelium caused by human violence. It can be said that the birth of each matsutake mushroom is a miracle of creation.

China's distribution of matsutake mushrooms in addition to robust white mushrooms widely distributed in Asia, North America, Europe and Oceania, the rest of the species are distributed only in Japan, the Korean Peninsula and China's northeastern Changbai Mountain, Hengduan Mountain area in the southeast, and the Taiwan matsutake mushroom varieties are distributed only in China's Taiwan, Fujian, and Hokkaido, Japan.

Freeze-dried matsutake is called vacuum freeze-dried matsutake. It is a dried matsutake mushroom produced by vacuum-drying technology at -170 degrees Celsius, which preserves most of the nutrients and flavors of fresh mushrooms.

Matsutake mushrooms contain 49 kinds of active nutrients, due to the active substances are very easy to lose and deteriorate, with the general method of long-term preservation of fresh matsutake mushrooms, matsutake mushrooms will appear sour, yellow and other phenomena, so the preservation of matsutake mushrooms was once a world problem. Whether drying or freeze-drying (more than 100 ℃ and below -100 ℃), matsutake mushrooms contain nutrients will be a large loss, so the average consumer will use the ordinary refrigerator frozen way to preserve matsutake mushrooms, but this is only the freshness will be extended for about 5 days, there is still a risk of deterioration.

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