The species map and names of wild fungi in Yunnan include termites, Dictyophora dictyopteris, Tricholoma matsutake, Boletus, Ganba mushroom, Lentinus edodes, Dictyophora esculenta, chanterelle, Morchella and truffle. Take chicken fir as an example. Chicken fir is famous for its tender and refreshing meat, calcium, phosphorus, iron, protein and other nutrients, and its taste is especially fresh and sweet. Chicken fir can make many famous dishes, such as cold chicken fir, braised chicken fir, fried chicken fir, ham with chicken fir and so on.

First, chicken fir

Chicken fir is famous for its tender and refreshing meat, calcium, phosphorus, iron, protein and other nutrients, and its taste is especially fresh and sweet. Chicken fir can cook many dishes, such as cold chicken fir, braised chicken fir, fried chicken fir, ham with chicken fir and so on. Chicken fir can be dried, salted or fried in vegetable oil to become dried chicken fir, pickled chicken fir or oily chicken fir, which can be stored for a long time.

Second, bamboo sun

Dictyophora dictyophora mainly grows in Zhaotong area of Yunnan Province and bamboo forests in southern Yunnan Province. Dictyophora indusiata is rich in protein, fat, sugar and other nutrients, and its mushroom meat is white, tender and fragrant. When cooking and making soup, adding a little dictyophora can effectively prevent rancidity and prolong storage time.

Third, Tricholoma matsutake

Is matsutake available in Japan? King of mushrooms? The title of. There are many ways to eat Tricholoma matsutake, which tastes fresh, sweet and delicious. Tricholoma matsutake has high nutritional value and medicinal value. In Europe and Japan, Tricholoma matsutake is regarded as a delicacy, and in Japan, Tricholoma matsutake is a high-grade gift.

Fourth, Boletus

There are many kinds of boletus in Yunnan province, and the edible boletus mainly include white, yellow and black boletus. Boletus can be eaten fresh, dried and sliced, and then processed into storage-resistant dry goods. Yellow and black boletus belong to the same family, so they are eaten in the same way and taste the same.

Five, Ganba bacteria

Ganba bacteria mainly grow in the forests of central and western Yunnan. Although its appearance is ugly, it tastes delicious and is the top grade of wild edible fungi.

Six, Penicillium

Pleurotus eryngii is a representative strain of wild fungi in Yunnan, and its appearance is white and green, which is easy to identify among wild fungi. There are many ways to do it, such as stir-frying, stewing, steaming, stir-frying, mixing and stewing.

Seven, Paecilomyces

From August to September every year, it will grow in the depths of the grass on the high mountain cliff. It can be cut into thick shreds, put into the pot with mung bean sprouts and shredded pork, add some seasoning and stir-fry, and then sprinkle with cooked chicken oil.

Eight, chanterelle

Because the whole body is yellow and crystal clear, especially like chicken oil, it is called chicken oil fungus. Coprinus gallinarum is one of the four famous bacteria, which can also be called Apricot, Apricot or Trichoderma. Coprinus gallinarum is rich in protein, amino acids, fat, carbohydrates, vitamins, carotene, crude fiber, calcium, iron, phosphorus and other mineral nutrients.

Nine, Morchella

Morchella is mainly produced in Lijiang and Diqing Tibetan Autonomous Prefecture. The appearance of Morchella is black and green, oval, slightly like sheep's belly, so it is called Morchella. Morchella meat is tender, fragrant, delicious and nutritious.

Ten, truffles

Truffles are often used to soak wine because they have certain health care functions. Truffle wine in Nanhua, Chuxiong, Yunnan, is especially popular with foreign tourists, but it is a different flavor when used to stew chicken.