Yunnan breeds diverse resources of wild edible fungi thanks to its complex topography, various forest types, soil types and unique three-dimensional climatic conditions. The edible fungi in Yunnan account for more than half of edible fungi in the world and two-thirds of edible fungi in China. With the coming of the rainy season, the wild bacteria in Yunnan have finally started to be marked in large quantities. Which one is best to eat? There are 10 most delicious wild mushrooms!

 

Russula virescens mushroom

Russula virescens mushroom is mainly produced in the primeval forest zone of the " three parallel rivers" in western Yunnan. Its growth environment is quite pure, and the output period of fungi extends from June to September. The russula virescens takes on light green and grayish green, and the epidermis is often patchy and cracked, and the stripe is found with the edge of cap opening.

Selection criterion: The product with small flower shape and the diameter in 5 cm approximately is the best product. The product is widely distributed, and better product will be when fresher one is available.

Characteristics: Soft and fragrant without special smell and toxicity

 

Boletus mushroom

The boletus mushroom is named for its fertile flesh extremely similar to the bovine liver, and it is a rare and expensive wild edible mushroom, being one of the "four king mushrooms" and mainly including the white, yellow, black and red boletus.

Selection criterion: The product with medium size, fully open cap and harder leg of mushroom is preferred

Characteristics: Unique fragrance and rich nutrition

 

Lactarius volemus mushroom

It is an edible and delicious strain. The growing environment is required to be highly regional and seasonal. Maximum feature of the item is that any part of its body will flow out milky white liquid like the milk if it is broken.

Selection criterion: The product is to be gentle and fragrant, tasting without special smell or toxicity

Characteristics: The product will flow out milky white liquid like the milk when it is broken off.

 

Russula alutacea mushroom

Russula alutacea mushroom is a pure natural edible mushroom naturally growing in the soil humus layer of redwood forest under high temperature and high humidity under specific climatic conditions with high temperature and high humidity in lengthy years. It only grows from May to August with 4 months of growth period.

Selection criterion: The cap with unopened mushroom, proper mushroom shape and appropriate size is preferred, and dry items with deep color is preferred.

Characteristics: The product is featured with mellow and delicious, fragrant and refreshing, tasting with pure red in soap color.

Chanterelle mushroom

The chanterelle mushroom is rich in nutrients, being one of six famous mycorrhizal edible fungi in the world. The mature chanterelle takes on little trumpet-like appearance with every bright color, it is tougher than the average mushroom, and it is of a little elasticity, smelling obviously apricot.

Selection criterion: The product with golden color, complete cap shape without hand adhesion is preferred.

Characteristics: Apricot fragrance

 

Collybia albuminosa mushroom

Collybia albuminosa mushroom, also known as Jisong mushroom, Jijao mushroom and termite mushroom, is a delicious wild delicacy, and it is called the king of mushroom, featured with fat and stocky flesh, silky fine and white texture, sweet, fresh, crisp, tender, and fragrant taster. Delicious, being comparable with chicken, hence it is called the chicken-like mushroom.

Selection criterion: More tender product is preferred, and the product within 45 degrees of angle between the edge of mushroom and the stem of the mushroom is reviewed to be best.

Characteristics: Thick and fatty flesh, fine and silky taste, fresh, sweet and crispy taste

Ganba mushroom

Ganba mushroom is a rare wild edible mushroom in Yunnan, and it can't survive in any other provinces and abroad. It is mainly produced in the rainy seasons like July and August in summer and autumn, and it grows amid pine trees in the mountains and forests in central Yunnan and western Yunnan. The surface of Ganba mushroom is grayish black with a layer of white, and it turns dark brown and take on rich aroma resembling dried beef while being aged.

Selection criterion: Fresh Ganba mushroom with white and yellow, or