Yunnan edible fungi: Yunnan is located in the Yunnan-Guizhou Plateau, mountainous and forested, mild climate, abundant rainfall, summer and autumn seasons, when the sunny and rainy, for the growth and reproduction of edible fungi provides extremely favorable natural conditions.
The most economically valuable of these mushrooms are the chicken fir, matsutake mushroom and bamboo fungus, in addition to porcini mushrooms, morel mushrooms, green mushrooms, dried mushrooms, monkey head mushrooms and so on.
1, chicken fir
Chicken fir zōng, also known as chicken zong, chicken pine, chicken feet mushrooms, ants fir, etc., is a kind of delicious mountain treasures, known as the king of the fungus, the meat is fat and strong, the quality of the fine white silk, taste sweet and crisp, fragrant and delicious, comparable to the chicken, so the name of the chicken fir. It contains calcium, phosphorus, iron, protein and other nutrients. Chicken fir to eat a lot of ways, raw and cooked fried boiled in soup are suitable, the flavor are extremely fresh and delicious.
2, matsutake
Matsutake
Matsutake, the scientific name of matsutake mushrooms, also known as pine mushrooms, fungi, fungi, belonging to the subphylum of tambourine mushrooms, mushrooms, is the pine oak trees and other exogenous mycorrhizal fungi, with a unique rich flavor, is the world's rare and valuable natural medicinal mushrooms, China's second-class endangered species protection.
Matsutake mushroom is a purely natural, rare and valuable edible fungi, known as the "king of fungi". It grows in the cold temperate zone at an altitude of 3500 meters above the high mountain woodland. The Song Dynasty, "the history of the evidence class service emergency Materia Medica" has a record. Research has proved that matsutake mushrooms are rich in protein, 18 kinds of amino acids, 14 kinds of essential trace elements, 49 kinds of active nutrients, 5 kinds of unsaturated fatty acids, nucleic acid derivatives, peptides and other rare elements.
The other contains 3 kinds of precious active substances, which are double chain matsutake polysaccharide, matsutake polypeptide and matsutake alcohol, which is the most precious natural medicinal mushrooms in the world. Matsutake mushrooms are collected and consumed from early August to mid-October in the fall. It has a special strong aroma and a taste like abalone, extremely lubricating and refreshing.
3, bamboo fungus
Bamboo fungus (Dictyophora indusiata? (Vent. ex Pers) Fisch), also known as bamboo fungus, bamboo ginseng, common and edible 4 kinds: long-skirt bamboo fungus, short-skirt bamboo fungus, spiny bamboo fungus and red bamboo fungus, is parasitized in the withered bamboo roots of a kind of cryptogamic fungi, the shape of the shape of slightly similar to the network of dried white snake skin.
It has a dark green cap, a snow-white cylindrical stalk, a pink egg-shaped butt, and at the top of the stalk there is a delicate white netted skirt spreading downward from the cap, which is known as the "Snow Skirt Fairy" and "Flower of the Mountain Treasures", "the flower of the fungus", "queen of the fungus".
Bamboo fungus is rich in nutrients, strong in flavor and delicious in taste, and has been listed as one of the "eight treasures of grass" since ancient times. Recently, the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (AQSIQ) issued Announcement No. 112 of 2016, approving Changning Bamboo Fungus as a national protected product with geographical indication, and designating the administrative area under the jurisdiction of Changning County as the protected area, which will be protected from now on.
4, Monkey Head Mushroom
Monkey Head Mushroom (scientific name: Hericium erinaceus; English name: Lion's Mane Mushroom, Bearded Tooth Mushroom), also known as the Monkey Head Mushroom, is named only because of the appearance of the monkey head. Monkey Mushroom, Monkey Head, Monkey Mushroom, is a famous traditional Chinese dish with tender, flavorful and delicious meat. It is one of the four famous dishes (monkey head, bear's paw, bird's nest, shark's fin). It is also known as "Monkey's head of mountain treasures and shark's fin of sea flavors".
The toothed fungus family of mushrooms, mushroom umbrella surface with hairy spines, about 1 to 3 cm long, its substrate round and thick, white when fresh, dried from light yellow to light brown, the base is narrow or slightly short stalk, the upper part of the inflated, diameter of 3.5 to 10 cm, from afar like a golden monkey's head, so it is called the "monkey head mushrooms," but also like a hedgehog, so it is also known as "monkey head mushrooms", like a hedgehog, so it is also known as "monkey head mushroom. Like a hedgehog, it is also known as "hedgehog mushroom". Monkey head mushroom is a fresh and delicious mountain treasures, mushroom meat is tender, flavorful and delicious, there is a "vegetarian meat" said.
5, morel mushrooms
Morel mushrooms are a rare species of edible fungi, because of its uneven surface of the cap, like a sheep's belly and named. Morel mushrooms (Morchella), also known as grass hats bamboo, is a valuable edible fungi and medicinal mushrooms. Morel mushrooms were discovered in 1818. It is used for food and gas stagnation, epigastric distension, phlegm congestion, gas and cough. Morel mushrooms are also known as morel vegetables, morel mushrooms.
The structure is similar to the disk mushroom, the upper part of the pleated network, both like a beehive, but also like a goat's belly, hence the name. Mutton mushrooms are exceptionally productive for two to three years after a fire, so North American harvesters gather them in response to fires. However, when fires are contained, it grows in smaller numbers year after year in the same area.
Expanded
Three major delicacies featured in Kunming
One, over the bridge rice noodles
Rice noodles that is, rice flour, is processed with rice into a rounded thread-like food, Guizhou, Sichuan and other places are popular, but eat slightly different. When you come to Kunming to eat the bridge for the line, the waiter first with a big bowl for your hot soup, the soup looks clear and transparent, not a trace of heat, in fact, is boiling hot.
It is made from fat chicken and bones, with a layer of yellow chicken oil floating on top to keep the soup warm. In addition to the soup, the waiter brings you a plate of thinly sliced chicken, pork, fish, liver, yucca, some pea shoots, spinach and other vegetables, and finally a big bowl of rice noodles.
Eating time is also very delicate, the first chicken, pork and other meat into the soup, gently stirred, and then into the vegetable stirring, and finally into the rice noodles, according to the taste of the eater to add a little chili oil, coriander and other seasonings, so that a big bowl of fragrant, colorful bridge rice noodles will be waiting for you to taste. Mixed rice noodles eat up tender meat, vegetables, soft and smooth rice noodles, soup flavor light and delicious, can not say enjoy.
There is a beautiful legend in Yunnan about the origin of the name "Bridge Rice Noodle".
Once upon a time, there was a scholar who studied hard day and night on a quiet island in the middle of a lake in order to take his exams. His wise wife brought him three meals a day, because of the distance from home, each time the food to the hands of the scholar has been cold, affecting the scholar's appetite, his wife was very worried. One day, his wife stewed a fat chicken, served the chicken soup in an earthen pot, and brought along Xucai's favorite rice noodles and vegetables, and sent them over in a blue box.
When she served the soup for Xiu Cai, she realized that the soup was still hot due to a layer of chicken oil on the soup, so she put rice noodles and vegetables into it, and Xiu Cai ate it hot and praised it greatly. Because his wife must pass through a wooden bridge every time she delivers food, Xiu Cai named the food made by his wife "rice noodles across the bridge".
Two, steamer chicken
Steamer chicken is named after the purple ceramic steamer produced in the Jianshui area of southern Kunming. The uniqueness of the steamer is that there is a pipe in the center of the pot from the bottom and upwards. The chicken is cut up and put into the steamer with condiments, then the steamer is put into a large casserole full of water and steamed over high heat for 3-4 hours. Steaming steam from the bottom of the steamer along the pipeline upward into the steamer, and in the pot cohesion into water droplets, become soup. Steamed steamer chicken meat rotten bone crispy, soup fresh meat tender, is more nourishing good.
Three, oil fir
Yunnan more than various types of mushrooms, fir for one of the most delicious, known as "the crown of the fungus". It is brown or yellowish surface, taste fragrant and refreshing, fried in oil is especially delicious, is a good dish under the sprinkle. Can also be used as a condiment, with its cooking dishes have a distinctive flavor.
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