Southwest China is known as the "kingdom of wild mushrooms", and there are countless kinds of wild mushrooms. According to statistics, there are more than 2 edible fungi in Yunnan alone. The delicacy of mushroom seeds has already swept up to restaurants and down to the dining tables of ordinary people's families. Nutritionists call mushrooms "vegetable steaks".

Every freshly collected wild mushroom is fresh and lovely. Whether it is stir-fried or boiled, you can fully feel the delicious taste of nature. Today, Xiaobian will introduce you to 1 kinds of the most popular and delicious wild mushrooms? How many kinds have everyone eaten? After eating this first kind, I don't want to eat any other mushrooms.

The termites are extremely demanding on the growth environment. It is said that they are born with termites and only come out once a year. Chicken fir is fat, strong, white and delicious, which can be compared with chicken. Moreover, the nutritional value of chicken fir is extremely high, which is incomparable to other fungi. Whether it is stir-fried, steamed or made into soup, its taste is delicious, and its lips and teeth remain fragrant after eating. Termitomyces gallinarum is also called "the king of bacteria" by many people.

chicken fir

TOP2 dry fungus

Dry fungus, also known as Tricholoma matsutake, has a strong fragrance similar to pickled beef jerky, so locals call it "dry fungus". Ganba fungus has strong fragrance and tough meat. The medicinal value of Ganba bacteria is also very high, and it has the function of delaying aging. Ganba mushroom is suitable for frying, but it can be meat and vegetarian. After frying, Ganba mushroom is fragrant and refreshing, delicious and sweet, and chewy.

dry fungus

TOP3 dictyophora indusiata

dictyophora indusiata is also called "flower of fungi" and "plant chicken" by many people. Dictyophora dictyophora has always been a delicious dish at the royal banquet in history. It is rich in nutrition, especially for high blood pressure and gastrointestinal diseases, and has the unique function of keeping the dishes fresh and delicious. Dictyophora indusiata is delicate in texture and delicious in taste, especially suitable for cooking and soup making. Its soup is clear in color and has a faint fragrance.

dictyophora indusiata

Tricholoma matsutake

Tricholoma matsutake often grows under the soil, and inexperienced people can't pick it at all. Tricholoma matsutake has the effects of strengthening essence and tonifying kidney, strengthening brain and improving intelligence, and enhancing immunity. Fried rice with Tricholoma matsutake and soup with Tricholoma matsutake are the best delicacies. There is a famous Tibetan dish called Stone Pot Chicken, which is made of tibetan chicken with distinctive features and fresh Tricholoma matsutake. The soup is rich in flavor and tastes like abalone, which is smooth and refreshing, not to mention how delicious it is.

Tricholoma matsutake

TOP5 boletus

Boletus mainly includes white, yellow and black boletus, which is named because of its fleshy meat and looks particularly like beef liver. Boletus is of the best quality in Yunnan, with delicious taste and rich nutrition. The dried boletus has a strong fragrance, and the air is full of delicious smell. Especially when you add a few pieces of boletus to the soup, it is so sweet and delicious that you rarely want to swallow your tongue.

Boletus

TOP6 Penicillium

Penicillium mainly grows in the virgin forest zone of Yunnan, and the umbrella cover of the fungus is firm and turquoise. Tricholoma is rich in protein and amino acids, which can purge fire and dissipate heat, and has a good inhibitory effect on impatience, anxiety and depression. Its meat is white and tender, its taste is soft, and its fried food is extremely delicious. The entrance is tender and smooth, and the fragrance is light and long.

qingtou mushroom

TOP7 chanterelle

is known as "wild mushroom of chicken oil", and chanterelle has a strong apricot fragrance. Anemone is rich in vitamins, protein and other nutrients, and has the effects of clearing eyes, benefiting the lungs and benefiting the stomach. Chicken oil fungus is mainly used for making soup or frying meat as a side dish. When eating, bite down, the juice inside the fungus is squeezed out, and the mouth is full of chicken oil-like fragrance.

chanterelle

Agrocybe aegerita

Agrocybe aegerita is an edible fungus with high protein, low fat and low sugar, which is delicious and nutritious. It can not only satisfy the appetite, but also nourish and protect health, and has the functions of tonifying kidney and nourishing yin, improving human immunity, beauty beauty and resisting aging. The most delicious way of Agrocybe aegerita is to dry the pot, which is spicy and delicious, crispy and thick, with a dry and fragrant taste, and it is also very delicious.

Agrocybe aegerita

TOP9 Paecilomyces

The meat of Paecilomyces aegerita is firm, tender and refreshing, and slightly bitter. It has rich nutrition and delicious taste, and has the effects of nourishing five internal organs, benefiting the stomach, strengthening the spleen and warming the kidney. Paecilomyces is a very precious delicacy in the history of our country because of its tender meat and unique flavor. The stewing soup of Paecilomyces tricuspidata can be eaten with a little refined salt, which is fragrant, special and delicious.

TOP1 Lactarius

Generally speaking, the brighter the color, the more attractive the appearance of wild bacteria are, but Lactarius is a different kind, its color is very bright and attractive, but it is not toxic. Lactarius polysaccharide can improve immunity, prevent and relieve palpitation and arrhythmia. Stir-fried Lactarius is delicious. As long as garlic is stir-fried, its fragrance will make people drool.