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Nanjing Minxiu Fungi Industry Co., Ltd. is a professional organic farming company located in Nanjing, China. Utilizing its patented containerized smart planting module system, the company imports raw materials for organic cultivation, ensuring 100% organic production. It cultivates various mid-to-high-end edible mushrooms in Nanjing. Our aim is to develop controllable smart planting technology, eliminating the use of any pesticides or additives, to address people's needs for healthy, safe, and fresh food. Furthermore, edible mushrooms are rich in protein, offering delicious flavor and contributing to carbon dioxide reduction.
Here are brief introductions to common "Chinese specialty mushrooms" (Chinese-specific or high-end edible mushrooms):
**Matsutake/Pine Mushroom** 松茸
* Known as the "King of Mushrooms," it grows under red pine forests, possessing a rich and unique aroma with a pine-like fragrance and a crisp, tender texture. It is one of the most prized wild edible mushrooms in China, East Asia, and Japan, commanding a very high price.
**Morel** 羊肚菌
* Named for its honeycomb or sheep's stomach shape, it is one of the world's four most famous mushrooms. It has a delicious, rich flavor and is highly nutritious. High-quality morels from Yunnan, Sichuan, and Tibet in China are internationally renowned.
**Borcino/King Bolete/Cep** 牛肝菌
* Thick-fleshed, fragrant, and sweet-tasting, it is known as the "King of the Mountains" in Europe. The best quality porcino in Yunnan, China, is a key export to Europe.
* **Termite Mushroom (Collybia termitophila)** 雞樅菌
**Description:** A famous mushroom unique to Yunnan, with a delicious, chicken-like flavor, crisp texture, and rich aroma. It is one of Yunnan's "Four Famous Mushrooms," often listed alongside matsutake, porcini, and morels.
* **Tiger Paw Mushroom (Sarcodon imbricatus)** 虎掌菌
**Description:** Resembling a tiger's paw in shape, with black scales on its cap. A famous wild mushroom of Yunnan, it has a crisp and tender texture with a slightly bitter taste that turns sweet. It is often used in soups with chicken or pork ribs.
* **Black Tiger Paw Mushroom (Sarcodon aspratus)** 黑虎掌菌
**Description:** With a more intense bitterness and aroma than the tiger paw mushroom, it is a high-end wild mushroom. After cooking, the bitterness dissipates, resulting in an exceptionally sweet flavor. It is a premium ingredient for Yunnan mushroom hot pot.
**Bamboo Fungus (Long-skirted Bamboo Fungus)** 竹蓀（長裙竹蓀）
English: *Dictyophora indusiata* / Veiled Lady Mushroom
Description: Known as the "Queen of Mushrooms" and "Flower of Fungi" for its elegant white "skirt" (a type of mushroom), it has a delicate and fragrant flavor and is highly nutritious. It is one of China's four traditional famous mushrooms.
**Agaricus blazei** / Almond Mushroom 姬松茸
Description: Originally from Brazil, it is widely cultivated in China. Popular for its almond-like aroma and rich nutritional content (especially high in β-glucan), it is often called the "health mushroom."
**Tea Tree Mushroom** 茶樹菇
English: *Agrocybe aegerita* / Tea Tree Mushroom
Description: With a small cap and long, crisp stem, it has a strong tea aroma and is a very popular cultivated edible mushroom in southern China. The aroma is even stronger when dried.
Maitake (Grifola frondosa) 灰樹花（舞菇）
English: Maitake / Hen of the Woods
Description: Its caps are layered like chrysanthemums or the skirts of a dancer, hence the name "dancing mushroom." It is rich in nutrients, especially polysaccharides, and is considered a high-end health-promoting edible fungus in China.
Most of the mushrooms mentioned above are high-economic-value varieties native to China (especially Yunnan) or its main producing areas, and are often collectively referred to as "Chinese specialty mushrooms." Please feel free to let me know if you need more detailed information or cooking methods for a specific mushroom!
Cauliflower mushrooms are considered a good edible mushroom when young and fresh, although they are difficult to clean. According to a French cookbook that documents four ways to cook hydrangea mushrooms, caterpillars and pine needles can easily get stuck in a tangled mess of pores. Hydrangea mushrooms should be blanched in boiling water for 2-3 minutes before being added to other dishes.
It is considered a good edible fungus when young and fresh but is difficult to clean. (A toothbrush and running water are recommended.) One French cookbook, which gives four recipes for this species, says that grubs and pine needles can get caught up in holes in the jumbled mass of flesh. The Sparassis should be blanched in boiling water for 2–3 minutes before being added to the rest of the dish. It should be cooked slowly. It can also be preserved in oil or cold water or by drying.
