Which kind of wild mushroom is more expensive in China? On what basis?

There is a very fairy form of fungus, called Bamboo Sun. Many people think that it is poisonous after seeing it. It is called the Snow Skirt Fairy, and it looks like a flower in a skirt.

It has a very strong aroma, a very delicious taste, and has always had a very high level of nutrition. Generally grows in the roots of withered bamboo, known as the queen of fungi, the market price is 3,000 yuan a catty, and there is no market. ‍‍

Among the wild mushrooms in Yunnan, it should be the most expensive dried mushroom. The growth environment of Yunnan Ganba fungus is extremely demanding, and it likes to grow in the vegetation under the Yunnan pine forest, without pollution, abundant rain, and dense vegetation in the jungle is the best environment for Ganba fungus. Because of the requirements for soil, forest, vegetation, climate, and natural environment, the dry bacillus can only grow in about half of the area of Yunnan, and the yield is lower than that of matsutake mushrooms, chicken longitudinal, porcini mushrooms and other seeds.

Another important reason is that the special aroma of dried mushrooms is strong, with Yunnan Xuanwei ham, green peppers are stir-fried, and the fragrance of dried mushrooms can be smelled within half a mile. The fragrance of Naganba mushroom is overflowing and mouth-watering! Especially after the first rain at the beginning of summer, the fresh and tender dried mushrooms have just been put on the market, and more than 1,000 yuan a kilogram are common**!

Matsutake bar, fungus buds such as deer antler velvet, so it is named "matsutake mushroom", matsutake mushroom has become popular in the country for a few years. In the 90s, in the central Yunnan area, it didn't even have a slightly formal name, so it could only follow the name of the chicken fir, commonly known as "stinky chicken fir". With the completion of Shangri-La Airport, matsutake mushrooms have gone out of Yunnan, across mountains and seas, and the delicious food from foreign lands has flown thousands of miles to the tables of all parts of the country and even Japan and South Korea.

The popularity of matsutake mushrooms in China is due to the "Tip of the Tongue" documentary series, as the first delicacy introduced at the beginning, it has become a new upstart in the wild mushroom, and its value is also rising step by step, in some high-end restaurants, a plate of charcoal-grilled matsutake mushrooms even sells for thousands of yuan a piece.

Matsutake, the well-deserved king of mushrooms, is also a very rare wild mushroom. The texture in your mouth is like abalone, and it is very smooth and fragrant. It generally grows at an altitude of more than 3,500 meters, and generally grows under trees such as red pine and hemlock, and there is no precedent for successful artificial planting in the world, even if you have money, you can't buy it.

Personally, I think that the most expensive wild mushroom should belong to matsutake mushrooms, matsutake mushrooms sell well in Japan and other countries, and are scarce strains that cannot be replicated at present, and there is no way to study the strains in Japan for many years. Matsutake mushrooms are used as both medicine and food, and as a delicacy, they can also play a certain role in some diabetic patients. At present, the market is uneven, and the best quality is Shangri-La matsutake mushroom, and the reason for recommendation is 5 stars. ‍‍

As a Yunnan person, I think the most expensive mushrooms should be matsutake mushrooms and dried mushrooms, followed by morel mushrooms and tiger palm mushrooms, in the next is chicken fir and bamboo fungus, and then there are porcini mushrooms and green head mushrooms, the ** of grain ripe mushrooms is a little more expensive than green head mushrooms, and the green mushrooms and green head mushrooms ** are about the same.

Morel mushrooms, I believe everyone is familiar with this kind of mushroom, and many people have begun to engage in the cultivation process of morels. Of course, the value of artificially grown morels will be greatly reduced. The reason why it is called morel mushroom is because it is very similar in shape to lamb tripe, and it looks vertical and horizontal on the surface.

Morel mushrooms generally grow in a cool place, as a supplement with very high nutritional value, which is high in protein, amino acids, and vitamins. Generally speaking, morels have been sold for 200 yuan a catty, and if it is a dry product, it is 300-500 yuan a catty, and the edible taste is also very delicious.

It should be matsutake mushrooms, which I picked up when I was a teenager. In some years, it was sold for 1,000 yuan a kilogram, but in recent years, it can only be sold for 100 yuan a kilogram. I'm not in the mood to pick it up anymore, and now I'm out and working.

Truffles, a natural fungus that grows under pine, oak and oak trees, are expensive because truffles are extremely demanding on the growing environment and are scarce.

In Daozhou, there are southerly mushrooms and chicken fir mushrooms that are the most expensive. Others include mung bean mushrooms, brush mushrooms, milk mushrooms, loess mushrooms, hemp fungus, pumpkin mushrooms, burgundy mushrooms, chanterelles, umbrella mushrooms, ghost wind green porcini mushrooms, grass mushrooms, white stone powder mushrooms, pig nose mushrooms, milk mushrooms, pot black mushrooms, etc. Pot black bacteria can detoxify.

People say that there are not many fungi in our hometown.

The most expensive wild mushroom is, of course, "spicy mushroom". It is also called dry mushroom. Stir-fry fresh chili peppers and spicy mushrooms in a wok, and the aroma is wonderful, fascinating, and unstoppable.

Eat once and you'll never forget! The most unbelievable thing is that I used "spicy mushrooms" to soak wine for three years, and the unique deliciousness made me want to drink it even when I was drunk! Perhaps, there can only be this sentence that can express "This thing should only be heard a few times in heaven and on earth".

At present, the most expensive on the market is also spicy mushrooms.

Dried mushrooms will continue to be the most expensive in the short term, because they are really fragrant, but they are too difficult to wash.

Matsutake mushrooms will become cheaper and cheaper, because as the vegetation recovers, the yield increases, but the taste is not loved by everyone.

Chicken fir may surpass the dry mushroom to become the most expensive fungus in the future, because it is indeed fragrant and fresh, but human collection of chicken fir will cause damage, and vegetation restoration is not all good for chicken fir ants (chicken fir ants prefer sunny land and lawns, and do not like dense bushes).

The fragrance is unique, three handfuls of mushrooms, fragrant mushrooms, as for the bamboo sunflower chicken feces mushroom is hard to eat, the chicken fir is also like chewing wax, matsutake we don't have, we haven't eaten it, I can't write a review, the yield of fragrant mushrooms is too high, but you may not have the opportunity to eat it if you are not a local.

Kunming's matsutake mushrooms and truffles are 150 300 per kilogram, and dried mushrooms are from 600 to 1500 per kilogram.

Of course, it is a dry mushroom, and the good dry mushroom is basically about 1200 per kilogram, and the most inferior is 500 yuan.

Chanterelle mushrooms are the most delicious, pine lactobacillus mushrooms cannot be artificially cut and cultivated, and the letter media is an intellectual problem.

Chicken bush fungus, all in the south, Guangdong.

All I know is that red mushrooms are quite expensive.

1. Bacillus spp

It grows in Yunnan and is a very precious edible wild mushroom.

class, it tastes very crispy, like chewing beef jerky.

Compared with other edible mushrooms, the flavor is very unique and the economic value is also very high.

2. Chicken fir fungus.

Chicken fir mushrooms are regarded as delicacies from the mountains and seas such as fish.

With the most suitable mushroom, it has always been a very popular wild edible mushroom among diners, with a very thick and delicate taste, and very rich in nutritional value, suitable for all ages.

3. Matsutake mushrooms. Matsutake mushroom is a fungus that we are very familiar with, and it can also be used as a medicinal tonic, of course, its quantity and production have been endangered in Shangri-La in our country.

It is a very famous production area of matsutake mushrooms, and in terms of economic value, matsutake mushrooms are also among the top five most expensive vegetables in the world.

4. Morels.

Morel mushroom is recognized as a rare wild mushroom in the world, in developed countries in Europe and the United States.

It has always been a kind of high-end supplement, whether it is edible or medicinal, the value of morel mushrooms is particularly high, in Gansu and Sichuan regions of China.

There are more distributions.

5. Boletus.

Boletus is a wild edible mushroom that is very famous in Western European countries.

It is customary to eat white boletus, and in our country, red boletus is the most famous, and it is also a kind of fungus that people like to eat very much, and its taste and nutrition are very good.

6. Cyanophora fungus.

As one of the top ten wild mushrooms in China, the taste is very soft and delicious, and the cooking methods are also very diverse, especially the green head mushroom in the primeval forest of Yunnan and western Yunnan, which is the favorite wild food of the local people.

7. Elm mushroom.

The appearance of the elm mushroom is particularly attractive, the surface color is bright yellow and smooth, many overlapping together like a blooming flower, and the taste is particularly rich and delicious when eaten, whether it is in the domestic market or internationally, it is a kind of wild edible mushroom that is particularly famous.

8. White ginseng. White ginseng is not only a wild mushroom, but also a relatively rare type of wild mushroom.

9. Pleurotus eryngii.

Pleurotus eryngii mushroom can be said to be a very easy to eat mushroom in our daily life, and this wild edible mushroom contains many times more amino acids than ordinary mushrooms.

and oligosaccharides, and the taste of abalone on the palate, which is particularly popular.

10. Chanterelles.

Chanterelles, as one of the top ten wild mushrooms in China, are also internationally famous mushrooms, whether they are fresh chanterelles or air-dried chanterelles, the taste is impeccable.

Rare wild mushrooms are generally more valuable, the most valuable fungi are used for high-end scientific and technological research, and there are very few folk wild mushrooms.

Among the edible mushrooms, the more valuable ones are mainly chicken fir mushrooms, black truffles, matsutake mushrooms, birch, morels, and so on.

Cordyceps sinensis also belongs to the fungus family.

The top ten precious mushrooms are: Cordyceps, morels, matsutake mushrooms, porcini mushrooms, chicken fir mushrooms, tiger palm mushrooms, yellow and green honey ring mushrooms, chanterelles, goose egg mushrooms, and hydrangea mushrooms.

1. Cordyceps: cordyceps sinensis

Cordyceps sinensis is a rare and precious traditional Chinese medicine, wild in the Qinghai-Tibet Plateau at an altitude of 4000-4200 meters, is a combination of special insects and specific fungi to grow, due to the very small number, the market price per kilogram has been as high as 12-180,000 yuan, and is still gradually. At present, wild Cordyceps sinensis is on the verge of extinction, and in order to rescue this endangered species, it is necessary to rely on science and technology to carry out artificial domestication and cultivation research.

2. Morel mushrooms: Morchella Esculenta

Synonyms: Chilla. It is the king of the world's rarest and precious bacteria, with a unique fragrance, rich in nutrition, and has the effect of tonifying the kidney and aphrodisiac, preventing cancer and anti-cancer, and the products are mainly exported. The selling price is 1800-2000 yuan per kilogram.

3. Matsutake mushroom: tricholoma matsutake

Aliases: pinemouth mushroom, taro mushroom, is a rare and precious edible mushroom, very rich in nutrition, has the effect of strengthening the body, anti-cancer, etc., has the favorite products, artificial cultivation is difficult, but also in semi-artificial cultivation. The selling price is 500-600 yuan per kilogram.

The ten major types of precious mushrooms are: chicken fir mushroom, coral mushroom, grain ripening mushroom, porcini mushroom, dry mushroom, lion's mane mushroom, tiger palm mushroom, black fungus, morel mushroom, and golden fungus.

1. Chicken fir fungus.

It grows on a white ant nest, and its flesh is as white as snow, so it is named because it has a chicken-like aroma when eaten. Yunnan's chicken production is large and widely distributed. If the roots of the chicken fir are too deep into the soil, they cannot be excavated with iron tools such as sickles and hoes, but can only be pulled out by hand or with wooden sticks, bamboo sticks and other tools, otherwise the growth environment of the chicken fir will be destroyed.

Purchase: The appearance is strong, the chicken longitudinal fungus growing in the red soil is the best, and the quality of the rich people and Yiliang is good.

Features: Chicken fir can not be washed, otherwise it will lose its crisp and tender feeling, and because of the high sugar content, it can not be fried on high heat when frying, otherwise it is easy to fry burnt, change color and taste.

2. Reef fungus.

Reef mushroom, also known as "broom mushroom", the meat is crisp and tender, and can be matched with various meat and vegetable ingredients, but the fungus contains heterosexual protein, and people who are allergic to eggs, milk and seafood should be cautious.

Purchase: The base handle is strong and smooth, the shape is complete, and the origin is best to choose Chuxiong and Lufeng near Kunming.

Features: Some varieties of coral fungus are poisonous, generally white is not edible, bright purple can not be eaten. Red, yellow, and lilac are all edible.

3. Grain ripe fungus.

It is named after the largest yield of Mid-Autumn Festival rice when it matures from September to October every year, and can last until early December.

Purchase: The fungus cap is not opened, there is no insect eye, and the quality of the product is good in Dali.

Features: The taste is clear, it should be cooked with broth, because the flavor is faster, it is not suitable for a long time, and it is more suitable for mushroom hot pot.

The ten major types of precious mushrooms are: chanterelles, dry mushrooms, green head mushrooms, porcini mushrooms, morel mushrooms, lion's mane mushrooms, tiger palm mushrooms, black fungus, matsutake mushrooms, and golden fungus.

1. The mushroom body of chanterelles is very oil-absorbing when cooking, and when you bite into it, the oil and water mixed with the delicious mushroom juice are squeezed out and flowed out, like chicken fat, hence the name. Ripe chanterelles have the appearance of trumpet flowers, the color is very bright, tougher than ordinary mushrooms, and a little elastic, and it smells obvious apricot fragrance.

Purchase: The color is golden, the flower shape is complete, it is not sticky to the touch, and it is a good product produced in the Chuxiong area.

Features: Chanterelles are one of the four famous bacteria in the world. The French believe that cooking chanterelles with herbs and cream will bring out the best in the aroma.

Chinese mainly make soup and stir-fry meat, and the mushrooms are stewed for a longer time and the aroma is stronger. Chanterelles are cold, so it is best to blanch them in boiling water for two or three minutes, and then let them cool before using.

2. Ganba mushroom is a rare wild edible mushroom in Yunnan, which cannot grow in other provinces and abroad. In summer and autumn, it mainly grows in the rainy season in July and August, and grows among the pine trees in the mountains and forests of central and western Yunnan. The surface of the dried mushroom is gray-black with a layer of white, and when it is matured, it becomes black-brown and has a rich aroma similar to corned beef jerky.

Purchase: Fresh dried mushrooms are white and yellowish, or yellowish-brown, with a diameter of about 10 cm. The quality produced in Dayao, Yiliang and Yuxi is better.

Features: The fungus contains impurities such as sand particles, which is difficult to clean, but the taste is incomparably fragrant, wonderful, and can be listed as the head of the fungus. The fungus contains heterosexual protein, and people with allergies to eggs, milk, and seafood should eat with caution.

3. The growth environment of Cyanophera is quite pure, and the germ period is from June to September. The fungus is light green to gray-green, and the epidermis is often patchy and cracked, with stripes on the edge of the umbrella when it is old. It is suitable for diners with eye diseases and liver fire.

Purchase: The flower shape is smaller, about 5 cm in diameter is a good product, and the origin is widely distributed, so the fresher the better.

Features: soft and fragrant taste, no special smell, non-toxic.