The smells of mushrooms, garlic, wet mud, honey, corn, bedbugs, and rotting leaves have all been used to describe truffles, and it is often said that truffles smell of musk and long unwashed sheets. Even professional scenters describe truffles as smelling of garlic and rotten eggs in the middle of the gasoline smell, as well as the smell of fallen leaves piled up and fermenting in a wooded wetland, mixed with a hint of yeast and honey. Everyone comes to a different conclusion as to what exactly the flavor is.

Good truffles have a distinctly woodsy aroma, along with flavors that resemble mushrooms and damp forests; those who don't like them will find them distinctly damp, or they may feel like rotting leaves. Mature black truffles will be firm and the firmer they are to the touch, the better; soft ones may be overripe or frozen. A good truffle has a black, lusterless skin, and when cut to section, it has a beautiful marbling pattern. Exposed to air for a while, the light beige pattern will become whiter, black and white, and beautiful.

Black truffle:

Black truffle, also known as truffle, is a kind of wild edible fungi growing underground, mainly distributed in a few areas of the Alps and the Himalayas, as well as the west of Panzhihua City, Sichuan Province, around the Yanbian County of Panxi region,*** occupies 60% of China's total black truffle production.

Its color is between dark brown and black, in the form of small bumps, throughout the gray or light black and white texture. It has a peculiar odor that is difficult to describe.