Page 13 - 文化旅游2024-6

12
In June, the rainy season
arrives on schedule in Yunnan.
The rain awakens the wild
mushrooms, the “elves” of the
mountains, initiating a feast for
the taste buds of the Yunnan
people. Tourists from across
the country often visit Yunnan
during this season to pick and
eat wild mushrooms, celebrate
the wild mushroom festival, and
savor a taste of Yunnan.
6 月，云南雨季如期而至。雨
水唤醒了山间“精灵”——野生菌，
云南人舌尖上的盛宴由此开启。全
国各地游客常常在这个季节慕名来
到云南，开启“捡菌子、吃菌子、
过菌子节”之旅，感受“舌尖上的
云南”。
Different ways to enjoy wild mushrooms
Matsutake mushrooms are a rare and Thelephora ganbajun mushrooms pri- Porcini mushrooms come in various
edible wild mushroom that grows in natural
environments. They are rich in nutrients,
featuring a large, plump body, white and
tender flesh, and a strong flavor. Fresh mat- such as pickling, dressing with sauce,
sutake mushrooms can be fried, eaten raw,
or used to make soup or tea. Popular ways
to enjoy matsutake mushrooms include with Thelephora ganbajun, sautéed Thel- peppers and garlic in hot oil, resulting in a
matsutake mushroom salad, fried matsutake
mushrooms with salmon, braised matsutake
mushrooms in abalone sauce, and char- dressed Thelephora ganbajun, all of which are
coal-grilled matsutake mushrooms. mouth-watering for food enthusiasts.
花“漾”吃菌
marily grow in the central Yunnan plateau.
Known for their unique flavor and high The most common variety, white porcini, is
price, they can be enjoyed in various ways,
green chili peppers and garlic. This dish is
stir-frying, deep-frying, stewing, and sau- served fresh, crispy, and juicy. Alternative- termite mushrooms. Stewed chicken with
téing. Popular dishes include sautéed bacon
ephora ganbajun with green pepper, sautéed
chicken with Thelephora ganbajun, and sauce- with a texture that is both soft and firm, and
a rich mushroom aroma. rooms are convenient to preserve and can
CITY LIFE | 城事
At the Mushuihua Wild Mushroom Trad-
ing Center, China’s largest wild mushroom
market, the air is filled with the refreshing
aroma of soil and wild mushrooms. The
market offers a wide variety of edible mush-
rooms, such as white lurid boletes, termite
mushrooms, porcini mushrooms, Thel-
ephora ganbajun, truffles, chanterelles, and
virscent russules, attracting a continuous
stream of mushroom buyers.
A stall owner named Huang was organ-
izing wild mushrooms. She said, “These
wild mushrooms are purchased from farm-
ers in the morning. They are very fresh and
delicious when cooked. The lurid boletes,
priced at 380 yuan per kilo, are now in sea-
son. Just a few days ago, they were selling
for over 800 yuan per kilo!”
In the Trading Center, a vast quantity
of wild mushrooms from across Yunnan
converges daily before being transported
to other parts of China. According to a
trader involved in e-commerce at the mar-
ket, he dispatches 400 to 500 packages
each day.
“I come to Yunnan from Hangzhou every
year during wild mushroom season, just to
taste them. Now that the express delivery
market is highly developed, it’s convenient
to buy chanterelles, lurid boletes, and Thel-
ephora ganbajun to send home and share the
delicious taste with my family,” said Ms. Yu
from Hangzhou, Zhejiang Province.
Yunnan is the world’s region with the
greatest variety and quantity of wild mush-
rooms. Of the over 2,500 known species of
edible wild mushrooms globally, Yunnan
boasts more than 900 species. This accounts
for about 36% of the global total and 90%
of the national total in China.
Termite mushrooms, known for their
colors, including black, yellow, and white. plump bodies, fine texture, white color,
and pleasant fragrance, taste like chicken
typically sliced and sautéed with wrinkled and are thus also referred to as chicken
mushrooms. There are many ways to enjoy
ly, porcini can be stir-fried with dried chili termite mushrooms is considered a culinary
masterpiece, while marinated termite mush-
dish that is fresh, aromatic, sweet, and crisp, rooms are a highly sought-after specialty
food. Additionally, deep-fried termite mush-
be added to rice noodles.