[Commentary] In midsummer July, the season of concentrated wild mushrooms in Yunnan came again. Yunnan, which has more than half of the world's edible fungus varieties, not only has a wide variety of wild fungi, but also has a variety of practices and eating methods. Whether it's hot pot, stir-fry with wild mushrooms as the protagonist, or fried rice and braised rice as accessories, the wild mushrooms that come out of the deep mountains are all praised by people.

　　【Commentary】Recently, the reporter walked into China's largest wild fungus trading market-Yunnan Mushuihua Wild Fungus Trading Center and saw that wild mushrooms with different forms such as Matsutake, Milk Mushroom, Pleurotus, Boletus and others The stall, the strange fragrance of Shan Zhen pervades the world.

　　[Same period] Cheng Aili, general manager of Yunnan Mushuihua Wild Fungus Trading Center

　　Although the time to market a large number of wild mushrooms this year has been postponed from last year, the market volume is still quite large, and now the daily transaction volume is about 400 tons. Then the highest transaction volume in previous years can reach 520 tons a day, and we predict that it may reach the highest peak in recent days.

　　[Commentary] In Baoshan, hundreds of kilometers away from Kunming, every season when wild mushrooms are eaten, the villagers will go into the mountains to pick this rare seasonal delicacy.

　　[Same period] Villager Jiang Kaihong

　　This morning I picked up so many bacteria from 6 to 9 o'clock and picked 5 ponds (bacteria).

　　【Explanation】Plucking wild mushrooms is hard work, not only to cross mountains and cross mountains, but also to see everything. After picking the wild mushrooms, Jiang Kaihong will sell them to a local famous wild mushroom farmhouse to earn income. Here, wild mushrooms are processed into delicious dishes such as powdered mushroom fried chili, chicken fir boiled chicken, ham dried mushroom fried rice, broom mushroom fried sour papaya. In the local area, the fancy eating method of 12 kinds of wild mushrooms implies “12 months, months, auspicious”.

　　[Explanation] In the urban area of ​​Kunming, a restaurant specializing in wild mushroom hot pot attracts many diners. The owner Li Wei introduced the characteristics and eating methods of many wild fungi.

　　[Same period] Li Wei, head of a wild mushroom restaurant in Kunming

　　(This) the one we see here in Yunnan is Jianshouqing, which is a wild fungus that will change color immediately when you touch it. This is poisonous, and you should pay special attention when eating it. Then the yellow ones are chanterelles, dried bacillus, bamboo fungus, bastard fungus, white onion fungus, black beef liver, chicken fir, yellow beef liver and so on.

　　Chicken fir is especially delicious, and then used to cook soup or stir-fry. It is also a wild mushroom that is popular in all parts of the country. This bacterium is non-toxic. Then the bacilli are eaten more, and they are also non-toxic bacteria. Then they can be grilled, fried, or braised.

　　Boletus edulis is a good bacterium in the taste of wild mushrooms, and it is also a top quality mushroom. Wild boletus can be fried and boiled, and the most eaten is stir-fry, use this pepper.

　　[Explanation] From fried to boiled, fried to steamed, or even eaten raw, the wild mushroom dishes in Yunnan have become thousands of different places, making diners salivate and become the "hometown flavor" most missed by Yunnan people who walk thousands of miles.

　　Dao Zhinan, He Shuting, Yang Lijuan, Mao Zhongqin and Kunming report

Editor in charge: [Zhou Zhaojun]