1, Tricholoma matsutake is a precious wild edible fungus with thick meat, strong aroma and delicious taste. Tricholoma matsutake contains protein, fat and various amino acids, including 8 essential amino acids. It also contains vitamins B 1, B2, C and PP, which has high nutritional value and special medicinal effect. According to many previous literature records, Tricholoma matsutake has the functions of strengthening the body, benefiting the stomach and relieving pain, regulating qi, resolving phlegm and expelling worms. Modern scientific research shows that Tricholoma matsutake also has special functions such as treating diabetes and resisting cancer. The inhibition rates of hot water extract from its fruiting body on sarcoma 180 and Ehrlich's cancer in mice were 9 1.8% and 70% respectively. Tricholoma matsutake is rich in nutrition and is really the king of wild mushrooms.

2. Tricholoma matsutake, the scientific name of Tricholoma matsutake, also known as auricularia auricula, Tricholoma matsutake and peeled auricularia auricula, is called "Yumaoluo" in Naxi. It is delicious among local fungi in Lijiang and Shangri-La. Products are mainly exported by air from Lijiang, both fresh and salty. Tricholoma matsutake grows in Asia, Oceania and South America, and has been regarded as delicious in Europe and Japan since ancient times. In ancient times, Japan also regarded matsutake as one of the tributes of the people to nobles and royalty. It is one of the most important ingredients in Japan, and it is difficult to harvest and preserve for a long time, so it is expensive. The price reached $2,000 per kilogram.