Tricholoma matsutake can be planted artificially.

Artificial domestication and cultivation of Tricholoma matsutake is mainly carried out in the suitable forest of Tricholoma matsutake.

In order to make Tricholoma matsutake spores germinate into hyphae and form mycorrhiza in pine forests, it is necessary to attach spores to the fine roots of pine trees; The spore life of Tricholoma matsutake is extremely short, so it is necessary to sow fresh spores in the pine forest in time to survive. Tricholoma matsutake is one of the famous dishes at high-end banquets.

Tricholoma matsutake, whose scientific name is Tricholoma matsutake, is a mycorrhizal fungus, including pine, hemlock and spruce, among which Pinus densiflora forest is the most suitable for its growth; Tricholoma matsutake mostly grows in Korean pine, red pine, Yunnan pine and Huashan pine forest in China.

There are three basic conditions for the growth of Tricholoma matsutake, namely Meirensong, Dali fragrant flowers and sandy loam. Tricholoma matsutake is difficult to collect and can only be kept fresh for three days, so it is precious.

Tricholoma matsutake is a kind of pure natural rare edible fungus, which is known as the "king of bacteria" because of its thick meat, rich aroma and delicious taste.

The quality of Tricholoma matsutake produced in the north and south is very different due to different growth periods and climatic conditions. Tricholoma matsutake produced in the north is light in color, hard in texture, more fragrant and good in taste.

Tricholoma matsutake in the south is slightly black in color, moist and not fragrant.