Authentic Ganzi Tricholoma matsutake can be divided into export-oriented and economical types. According to the size, it can be divided into 3-5cm, 5-7cm, 7-9cm, 9- 12cm and 12cm or more. The bigger and rarer the matsutake without umbrella and bug eyes, the higher the price. The second step is the practice of hand-tearing toast with pure milk in space. The first step is generally to sell 3-5cm/5-7cm/7-9cm pine mushrooms in the market. Its nutritional value is not much different, and the cleaning and preservation methods are the same. Next, I will introduce Tricholoma matsutake as shown in Figure 7-9cm in detail. The third step is the practice of tearing toast with pure milk in space. The first step is to take Tricholoma matsutake out of the foam box after it arrives, and check whether it is damaged. Under normal circumstances, Tricholoma matsutake has the smell of earth and the surface is slightly wet. This is because after long-distance transportation, pine mushrooms are stuffy in the box. Sometimes, some of them are slightly open or their surfaces are slippery. This is a normal phenomenon. The fourth step is the practice of tearing toast with pure milk in space. The first step is then to clean matsutake. First, cut off the hardened soil at the bottom of the matsutake handle and make it pencil-shaped. In order to keep the Tricholoma matsutake as much as possible, please don't cut it off. The fifth step is the practice of tearing toast with pure milk in space. The first step is to cut off all the soil on the handle of Tricholoma matsutake at once. Until this time, Tricholoma matsutake does not need to be dipped in water. The sixth step is the practice of tearing toast with pure milk in space. The first step is to rinse the sediments on the surface of Tricholoma matsutake one by one under running water. When washing, you can also use a soft wet cloth to help wipe off the sediment. Move gently and quickly. Don't soak Tricholoma matsutake, or you will lose a lot of aroma.