Page 5 - YunnanTourismCultureTimes (112)

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VISION | 视觉

Yunnan’s wild mushroom

foraging season returns

By our staff correspondents □ 本刊综合
Every year from June to September, with the arrival of the rainy season,
Yunnan’s unique wild mushroom foraging season officially begins. Thanks
to its distinctive “one mountain holds all seasons, and every turn reveals a
new sky” vertical climate and vast primeval forests, Yunnan has nurtured an
astonishing 36% of the world’s and 90% of the country’s edible mushroom
species, truly establishing its reputation as a “mushroom museum.”
Yunnan’s wild mushrooms are generally divided into four categories.
The first category consists of bowl-shaped mushrooms, such as porcini
(bolete), congjun (a type of bolete), and the jianshouqing series (boletes
that bruise blue/green), which are the vanguards of the rainy season each
year, often emerging in the first wave. The second category comprises
umbrella-shaped mushrooms, such as jizongjun (Termitomyces albumi-
nosus), qingtoujun (Russula virescens, or green-capped mushroom), and
naijiangjun (milk cap mushroom), which grow abundantly when rainfall
is plentiful. The third category includes block-shaped mushrooms, such
as truffles, morels, and ganbajun (Thelephora ganbajun), which appear
slowly in the later part of the rainy season. The fourth category consists
of parasitic mushrooms, such as shiitake mushrooms and fungi, which
often grow on deadwood after continuous rain.
Yunnan’s wild mushrooms are prepared in diverse ways—stir-fried,
made into soup, or even as sashimi—each method offering a unique fla-
vor profile that fully showcases the natural freshness and deliciousness
of these wild ingredients. In addition to fresh mushrooms suitable for
seasonal enjoyment, wild mushrooms are also processed into a variety of
deep-processed products such as dried slices, instant snacks, mushroom
biscuits, wild mushroom wine, wild mushroom tea, and mushroom sauc-
es. This not only enriches the ways wild mushrooms can be consumed
but also allows more people to savor this gift from nature.

每年 6 月至 9 月，随着雨季到来，云南人专属的“食菌季”也
如约而至。云南凭借“一山分四季，十里不同天”的立体气候，以
及广袤的原始森林，孕育出占全球 36%、中国 90% 的食用菌物种，
堪称“菌类博物馆”。

云南野生菌一般分为四类，第一类为碗状类蘑菇，如牛肝菌、
葱菌、见手青系列，它们是每年雨季的急先锋，多在第一波出土；
第二类为伞状类蘑菇，如鸡枞菌、青头菌、奶浆菌等，在雨水充沛
时大量生长；第三类为块状类蘑菇，如松露、羊肚菌、干巴菌等，
在雨季后期缓慢出现；第四类为寄生类蘑菇，如香蕈、木耳等，连
天雨后多会在枯木上生长。
云南野生菌烹饪方式多样，或炒、或烧汤、或刺身，各具风味，

尽显山野食材的天然鲜美。除了适合当季品尝的鲜品外，野生菌还被
加工成干片、即食片、菌菇饼干、野生菌酒、野生菌茶、菌菇酱料等
多样化的深加工产品，不仅丰富了野生菌的食用方式，
也让更多人能够享受到这份来自大自然的馈赠。