There are four major producing areas of matsutake in China, and these four places are also the main producing areas of matsutake in my country. Lao Ma believes that no one is better than the other, but that individual places are different, so the taste will be different. Lao Ma will tell you one by one:

1. Yajiang matsutake

Yajiang is located in the southern part of Garze Tibetan Autonomous Prefecture in Sichuan Province, the middle reaches of the Yalong River, and the middle section of the Hengduan Mountains in the southeastern Qinghai-Tibet Plateau. It has a continental monsoon plateau type climate.

Yajiang County has a unique natural, climatic and geographical environment that is ideal for the growth of matsutake and other edible fungi. It produces more than 6,000 tons of wild fungi annually, of which more than 1,000 tons of high-quality matsutake are produced annually. On August 3, 2013, the China Edible Fungi Association awarded Yajiang County, Garze Tibetan Autonomous Prefecture, Sichuan Province the title of "Hometown of Matsutake in China".

Yajiang matsutake mushrooms are favored at home and abroad because of their high yield, large size, fine meat, good color and fragrant taste. Every year, businessmen from Japan, South Korea and other countries travel thousands of miles to Yajiang to purchase matsutake mushrooms.

2. Shangri-La Tricholoma

Diqing Prefecture is located in the northwest of Yunnan Province, at the junction of Yunnan, Tibet and Sichuan provinces. It has little damage to the natural environment and there are no serious polluting industrial and mining enterprises within the territory. , the original ecology is well preserved, Diqing Shangri-La matsutake has the advantages of large mushroom body, tender meat, long-lasting fragrance and good color, and is famous at home and abroad. Diqing Shangri-La Matsutake's current main products include fresh matsutake and products. The products are divided into canned water, frozen matsutake, salted matsutake and other products. Each product has different grades and specifications.

The best matsutake in Shangri-La is in the eastern foothills of the Himalayas. Matsutake grows here. The ecology here is good, there is no industrial pollution, and the environment is clean. Therefore, the matsutake produced here is good in shape, high in appearance, delicate and fresh. sweet.

Shangri-La Matsutake is also famous in "A Bite of China". People all over the world think that Shangri-La Matsutake is the best matsutake.

3. Stana matsutake

The majestic Stana Snow Mountain is in Danba County, Garze Tibetan Autonomous Prefecture, Sichuan. Danba County is a key forest area in the southwest with a good ecological environment and plant resources. Rich and rare plant gene pool.

Stana Holy Mountain is the mountain where the souls of Tibetan heroes reside. It is one of the birthplaces of Jiarong culture. It is known as the "Land of Thousands of Towers" and the "Valley of Beauty". It has a long national culture and rich natural resources. . Stana matsutake has a unique flavor, smooth and elastic taste, and a lingering fragrance in your mouth after eating, with a unique fresh fragrance.

4. Xiaojin Matsutake

Xiaojin County is located on the eastern edge of the Qinghai-Tibet Plateau, in the northwest of Sichuan Province and in the south of the Aba Tibetan and Qiang Autonomous Prefecture. It borders Wenchuan County to the east, Danba County of Garze Prefecture to the west, Baoxing County of Ya'an City to the south, and Markang County to the north.

Xiaojin Matsutake began to enter the international market in 1985, and its export products are mainly fresh mushrooms. The annual output of Xiaojin matsutake can reach about 30 tons. The production areas are mainly distributed in Chongde Township, Mupo Township, Fubian Township, Lianghe Township, Jiesi Township, Meiwo Township, Rilong Town and other towns in Xiaojin County.

The small golden matsutake mushroom has bright color and plump body. It is shaped like an umbrella, with brown cap and white stipe, all with fibrous and hairy scales. It grows in the humus soil of the Qinggang Forest in the high mountains of Xiaojin County. The ones that have not yet spread out are of the highest quality, while the ones that have spread into an umbrella shape are the second best. Their nutritional value and economic value are extremely high.

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Of course it is the best in Yunnan Shangri-La!

Hello, the questioner, I am Nan’s father, I am very happy to answer your question!

Where is the origin of matsutake in my country? Take stock of the five matsutake producing areas in my country.

The origin of matsutake is in Yanbian

There are matsutake in Yanbian, Jilin, my country, mainly concentrated in Yanji Tianfozhi Mountain. This is a famous place for producing matsutake mushrooms. The matsutake mushrooms produced here are white in body and thick in flesh. They contain more amino acids and proteins and are very high-quality matsutake mushrooms. However, unfortunately, the output of matsutake in Yanbian is relatively small.

Matsutake is produced in Shangri-La

Shangri-La is located in Diqing Prefecture, Yunnan. The population here is relatively small and the environment is relatively beautiful, so matsutake can also be produced here. In recent years, Shangri-La has been vigorously protecting the environment, which has resulted in Shangri-La's matsutake production increasing over the years. Shangri-La's matsutake mushrooms are famous both at home and abroad.

The origin of matsutake is Xiaojin

You may be unfamiliar with the place name Xiaojin. Xiaojin is located in Abei Prefecture, Sichuan.

Xiaojin's matsutake mushrooms are brighter in color and larger in size. They look like a small umbrella. The meat of matsutake mushrooms is also relatively tender and tastes very delicious. The nutritional value of matsutake mushrooms grown in Xiaojin is very high, and many people like to eat matsutake mushrooms grown in Xiaojin.

The matsutake origin is in Yajiang

Yajiang, like Xiaojin, is the matsutake origin in Sichuan Province. Yajiang is known as the "Hometown of Chinese Matsutake". Yajiang has a certain reputation around the world. This is mainly because the quality of the matsutake produced in Yajiang is very good. Yajiang matsutake has high yield, good quality and delicious taste. Its yield is also very high, up to more than 1,000 tons.

The origin of matsutake is Linzhi

Everyone knows that Tibet in my country is an autonomous prefecture with a very good environment, and Linzhi in Tibet is even known as the "Fortress of Jiangnan". Linzhi is also a place where pine mushrooms are grown of origin. Linzhi's water collection is relatively concentrated and its lighting is very good. Therefore, Linzhi's matsutake output is relatively stable. The matsutake mushrooms from Linzhi are fragrant and taste very good.

Where is the best place to produce wild matsutake?

For our country: the main producing areas of matsutake are (in order of good matsutake quality) -- --

1. Tibet

2. Yunnan

3. Mudanjiang area, Heilongjiang. (There is no production in the Greater Khingan Mountains)

4. Yanbian area of ??Jilin Province.

In Asia: the main producing areas of matsutake are (in order of quality)

1. Japan

2. North Korea

3. South Korea

4. China

5. Myanmar

Matsutake cannot be cultivated artificially and can only grow in the wild environment.

China is mainly divided into two major production areas: southwest (including Sichuan, Yunnan and Tibet), and northeast (including Jilin and Northeast China).

The southwest is mainly concentrated in the Hengduan Mountains, and the production season is from June to November. The Northeast is mainly concentrated in the Changbai Mountains, and the production season is very short, from mid-to-late August to the end of September.

In terms of output, Sichuan is the largest matsutake producing area, mainly concentrated in the Tibetan areas of Ganzi, Aba and Liangshan in western Sichuan. The annual output is about 3,000 tons. (This is a misunderstanding among many people. They think that Yunnan There are more matsutake mushrooms in Yunnan than in Sichuan. In fact, many matsutake raw materials in Yunnan are purchased from Tibetan areas in Sichuan. The output in Yunnan is about 1,500 tons, that in Tibet is about 300-500 tons, and that in Northeast China is less at about 100-200 tons. China's total output is 5,000-5,500 tons, making it the world's largest matsutake producing area.

In terms of quality, each production area has its own merits. Northeastern matsutake has a rich aroma and good color, and is considered the best fresh matsutake. Sichuan matsutake production areas have high altitude (generally above 3,000 meters above sea level), tight texture, and few insects. They are considered to be the best raw materials for matsutake products. The wild matsutake in Linzhi, Tibet, has the best quality, nutritional value, and medicinal value, but it is more difficult to harvest. Due to the harsh environment, it is extremely difficult to harvest and transport.

Matsutake is a national second-level endangered plant. In recent years, its number has become less and less. Protecting resources and sustainable development are the current top priorities. A rare delicacy that still needs to be passed down.

To sum up, matsutake is the best in Tibet. The best producing areas for matsutake are cold temperate zones or alpine woodlands above 3,200 meters above sea level, and require relatively dry mountainous brown soil soil conditions. Matsutake mushrooms in Linzhi, Tibet can only grow in virgin forests without any pollution or human intervention. The topography is complex and diverse, with widely different microclimates, rain and heat in the same season, moderate temperature, concentrated precipitation, ideal lighting, and high utilization of light and hot water resources. It is conducive to the growth of matsutake mushrooms and is a natural production site for matsutake mushrooms. Advantages of Tibetan matsutake: large size, crisp texture, strong fragrance, high altitude and high nutritional value. Disadvantages: Due to the harsh environment, picking and transportation are extremely difficult. < /p>

2. The selected fresh matsutake mushrooms are bright in color, with brown caps, white stipes, fibrous hairy scales, and white, tender and plump flesh.

If the matsutake is yellow or too yellow, it is likely that it has deteriorated or has added sulfites, which is harmful to the human body.

3. Tibetan good matsutake tastes very strong and has a light sweetness. If it appears sour or If the taste is too soft, it means there is something wrong with the cooking method or it has gone bad;

The best matsutake in the world is from Tianshentang, Nanhua County, Chuxiong Prefecture, Yunnan Province, so Nanhua County, Chuxiong Prefecture, Yunnan Province is the national wild mushroom trading center.

Matsutake, whose scientific name is Trichoderma matsutake, is also known as Matsutake mushroom, Synmycota, and Tychomycosis. It belongs to Basidiomycotina and Trichodermaceae. It is an exogenous mycorrhizal fungus on trees such as pine oak and other trees. It has a unique and rich fragrance. It is a rare and valuable natural medicinal fungus in the world and a second-level endangered species in my country. Matsutake mushrooms thrive in relatively dry woodlands with low nutrients. They usually grow in autumn and are usually parasitic on the roots of red pine, Japanese hemlock, hemlock, and Japanese hemlock. Sichuan, Tibet, Yunnan and other areas of the Qinghai-Tibet Plateau are the main producing areas of matsutake in my country. Sichuan leads the production, Tibet has the best quality, and is the most famous Shangri-La.

We all know that the most important thing for the growth environment of matsutake is abundant rain, sufficient sunshine, and a pollution-free ecological environment. It is conceivable that in today's environment with very serious environmental pollution, , how can the matsutake produced in such a green ecological environment not have the best taste? Therefore, both Yajiang matsutake and Stana matsutake have a very good taste, high quality, and very high nutritional content. Many of them are available on the market. Most of the high-quality matsutake mushrooms come from this.

Take Xiaojin Matsutake as an example. Xiaojin Matsutake is also located in Sichuan, but compared with the other two types of matsutake, Xiaojin Matsutake has the least output among the four major producing areas, but the price is the most expensive. , Xiaojin Matsutake is large, with tender meat and strong texture. After entering the mouth, the deliciousness and smoothness of Xiaojin Matsutake are fully demonstrated by Xiaojin Matsutake, which not only satisfies the taste buds of diners, but also maximizes its own value.

Although the climate and growth period of matsutake from different origins are different, the quality can be guaranteed, and the taste is also fresh, tender and delicious. They have withstood the unique climatic conditions and are pure green. In the pollution-free virgin forest, in such a large environment, the matsutake mushrooms grown are not subject to various pollution, and can be regarded as a kind of green food. In addition, the matsutake mushrooms themselves are very nutritious, and fresh matsutake mushrooms are even more nutritious. Almost all the nutritional value is preserved, so the status of matsutake in our country is well-deserved.