Matsutake, whose scientific name is Tricholoma matsutake, is a very rare wild edible fungus. It has extremely high requirements for the growth environment and can only grow in pollution-free high-altitude forest areas, so its output is very rare. Good quality fresh matsutake has a special fragrance and can be eaten as sashimi, stewed in soup or grilled.
2. Truffles
Truffle is a kind of stem tuber that grows in the soil, often attached to the roots of pine trees. Its texture is relatively hard, not as soft as ordinary mushrooms. The truffles produced in my country are mainly concentrated in Yongren, Yunnan and Panzhihua, Sichuan. When Yunnan people eat truffles, they are accustomed to cutting them into pieces to stew chicken, or roasting the whole piece on the fire.
3. Bamboo fungus
Dictyophora fungi, also known as Bamboo Fungus and Bamboo Ginseng, is a cryptofungus that lives on the roots of dead bamboo. It has a very special appearance, with a snow-white, mesh-like stipe, so it is also called "fungus". "The Queen" and "The Fairy in the Snow Skirt". Dictyophora fungus has a sweet and crisp taste and is very suitable for soup.
4. Ganba bacteria
Ganba mushroom is mainly distributed under the pine forests at an altitude of 1000~2800 meters. It is a very precious wild edible fungus produced in Yunnan. Ganba fungus looks dry on the outside, but the taste is not bad at all. It tastes like marinated beef jerky and is suitable for stir-frying, steaming, and salad.
5. Morels
Morels, which look like morels in appearance, are edible and medicinal mushrooms. There is a saying in Yunnan that "if you eat enough morels every year, you can still walk all over the mountains when you are eighty years old." Morels have a crispy texture and a special aroma, making them suitable for stewing soup or steaming eggs. However, many morels sold on the market are artificially grown, and wild morels have smaller yields.