Edible fungi (edible fungi) are large fungi for human consumption. There are more than 350 kinds of edible fungi known in China, most of which belong to the subfamily of aspergillus, and the common ones are: shiitake mushroom, straw mushroom, mushroom, fungus, silver fungus, monkey head, bamboo fungus, matsutake mushroom (matsutake mushroom), maitake mushroom, crimson mushroom and boletus, etc; and a few of them belong to the subfamily of cysticercus, among which there are: mammonella, saddle fungus, truffle, etc. The above fungi grow in different areas and in different ecological environments, respectively. The above fungi grow in different areas and ecological environments. In mountain forests, there are more species and quantities growing, such as shiitake mushroom, fungus, silver ear, monkey head, matsutake mushroom, crimini mushroom and porcini mushroom. In fields, roadsides, grasslands and haystacks, grass mushrooms and portobello mushrooms grow. High-temperature sturdy fungi grow more in the south; low-temperature sturdy fungi grow more in high mountain areas and cold northern areas. \x0d\ Edible fungi grow with their white or light-colored mycelium in places rich in organic matter. When the conditions are suitable, the fruiting body is formed, and it becomes a delicacy enjoyed by human beings. Mycelium and fruiting body are the two main stages in the growth and development of edible fungi in general. Various edible mushrooms are categorized and identified according to the morphology of the fruiting body, such as the shape of the mushroom, the cap, the gills or the fruiting lamellae, the spores, and the two mushrooms, in combination with ecological and physiological differences (see Staphylinidae, Mucuna pruriens, Ginkgo biloba, Umbelliferae). The shape and color of the fruiting bodies are also used as a basis for distinguishing wild edible mushrooms from poisonous mushrooms based on experience. Some edible mushrooms grow on dead tree trunks or wood segments, such as shiitake, fungus, silver ear, flat mushroom, monkey head, enoki mushroom, and slippery mushroom; some grow on the stalks of herbaceous plants and on the feces of animals and birds, such as mushrooms, straw mushrooms, and so on; and others grow with the roots of plants*** known as mycorrhizal fungi (see mycorrhizal roots), such as matsutake mushrooms, boletus mushrooms, and so on. The above characteristics also determine the distribution of various wild edible fungi in natural ecological conditions. Edible fungi in the mycelium growth stage does not strictly require humid conditions, but in the eggplant or ear, the relative temperature in the environment needs to be more than 85%, and need to be suitable temperature, ventilation and light. For example, mushrooms, shiitake, enoki, slippery mushrooms, matsutake mushrooms, etc. are suitable for producing mushrooms in the spring and fall when the temperature is low or in the low-temperature zone (around 15℃); straw mushrooms, fungus, and anchovies are suitable for fructification in the summer or in the high-temperature conditions in tropical and subtropical regions. \x0d\\ Edible mushrooms are not only tasty, but also nutritious and often called health food. For example, shiitake mushrooms not only contain a variety of essential amino acids, but also have the effect of lowering blood cholesterol and treating high blood pressure, and in recent years, it has been found that shiitake mushrooms, mushrooms, enoki mushrooms, and monkeyheads contain substances that enhance the body's ability to fight cancer. \x0d\ China is rich in edible mushrooms and was one of the first countries to cultivate edible mushrooms. 1,100 years ago there were records of artificially cultivated fungus. Cultivation of shiitake mushrooms began in southwestern Zhejiang at least 800 years ago. Straw mushrooms were first cultivated in Fujian and Guangdong more than 200 years ago. These techniques have been passed down to the present day. \x0d\ In recent decades, people have gradually recognized the growth laws of edible mushrooms and improved the ancient production method of relying on the natural spread of spores and mycelium. Artificial cultivation of mycelium of cultivated species has accelerated the speed of propagation of edible mushrooms and the possibility of obtaining high yields. Some countries have also built factories with an annual output of more than 1,000 tons of fresh mushrooms. in 1950, there were about five types of edible mushrooms cultivated on larger areas all over the world, with an output of about 70,000 tons, and in some mushroom-producing countries in Western Europe, the average output per square meter of cultivated area was about 2,000 grams. By 1980, there were more than 12 types of mushrooms under cultivation, with an output of about 1.21 million tons, and the output per square meter in some countries had increased to 27 kg. In recent years, home-grown mushrooms for both ornamental and food purposes and the production of food additives by liquid fermentation of mycelium have also been developed. The edible mushrooms widely cultivated in China are mushrooms, shiitake, straw mushrooms, fungus, silver fungus, flat mushrooms, slippery mushrooms and other 7 categories, with a total output of about 150,000 tons in 1982. On the basis of mastering the selection and breeding of good varieties, improving seed production and cultivation techniques, the development speed of edible mushrooms is rapidly increasing. Scientists predict that edible mushrooms will develop into one of the major protein foods for human beings in the 21st century. \x0d\ The largest edible fungus production base in the country is Gutian County, which produces a large amount of edible fungus and exports the highest amount in the country. In particular, the production of silver fungus (white fungus) accounts for 90% of the country.