The uniqueness of wild mushrooms: artificial mushrooms: the meat of mushrooms is loose, the flavor is ordinary, and the taste of all kinds of mushrooms is the same, as well as moisture. Wild mushroom: Mushroom meat is solid, tastes different and has strong aroma. After scientific research, its nutritional value is unmatched by artificial mushroom. Therefore, wild fungi are also precious because they are rare.

　　Wild bacteria are both food and medicine: wild bacteria can not only bring us unique taste, but also have very precious pharmacological and health care effects. It contains inorganic salts, amino acids and other essential trace elements for human body. It can achieve many health care effects, such as strengthening the brain, improving immunity, anti radiation and so on. After verification, it is especially effective in inhibiting cancer cells and treating diabetes. The taste and characteristics of wild bacteria are also popular due to different strains. Yunnan's complex landform, a variety of forest types, soil types and unique three-dimensional climate conditions breed rich wild edible fungi resources, which are famous all over the world for their many kinds, wide distribution and large output. Yunnan edible fungi are divided into two classes, eleven orders, 35 families, 96 genera and about 250 species, accounting for more than half of the world's edible fungi and two-thirds of China's edible fungi. Yunnan wild edible fungi, born and grown in mountain forests, are natural green food. They are rich in vitamins, high-quality protein and other ingredients beneficial to human body. They are rich in nutrition and unique flavor. Some edible fungi also have pharmacological effects on treating cancer and a variety of diseases.

　　Representative species and characteristics of wild bacteria in Yunnan:

　　Ⅰ、 Chicken fir

　　Chicken fir, also known as chicken Zong, chicken pine, chicken foot mushroom and ant fir, is a kind of delicious mountain treasure. It is called the king of bacteria. Its meat is fat and strong, thin and white, fresh, sweet, crisp and tender, fragrant and delicious. It can be comparable with chicken, so it is called chicken fir. It contains calcium, phosphorus, iron, protein and other nutrients. The chicken team has many ways to eat. It is suitable for raw, cooked, fried and boiled soup. The taste is very delicious. Chicken fir can be used to make a variety of famous dishes and become a chicken fir banquet. Chicken fir is dried, salted or fried in vegetable oil. It can be stored for a long time for perennial consumption. The production season of chicken fir is from June to September every year, and most of them grow on the hillside of uncontaminated red soil mountain forest.

　　Chicken fir is a famous specialty of Yunnan Province. It is called chicken fir because it is fat, strong, white, fresh, sweet, crisp, tender, fragrant and delicious, which can be comparable with chicken. It contains calcium, magnesium, iron, phosphorus, protein, carbohydrates, calories, ash, riboflavin, niacin and other components. The content of amino acids in chicken fir is up to 16 kinds, and the high content of phosphorus is a major feature of chicken fir. When the human body needs to supplement phosphorus, it can often eat chicken fir.

　　The Nanyuan manlu, written in the fifth year of Jiajing (1526), records that "chicken fir and fungus are also produced. But Yongchang produces beautiful and many kinds of them... Guard the rope and move 100 kilograms. If you get the fruit, wash the soil, boil it with salt and dry it, and you can't eat it with little smoke. If you spend the night after harvest, all the fragrance is exhausted, so it's precious".

　　In rainy season, the chicken fir is mostly born in the white ant nest in the mountains. When it is first unearthed, the cap is conical, black, brown or yellowish, and the fold is white. When it is ripe, it is yellowish. It can grow alone, up to several Liang or in pieces. Cooked and eaten, the sliced meat is similar to chicken white meat and has the fragrance of chicken, so it is named Jicong. Fresh chicken fir tastes delicious, fragrant and sweet, but it is not easy to preserve. Chicken fir is fat, tender and white. It is fried, steamed and cooked in soup. It is fragrant, fresh, sweet and delicious; Frying is more crispy and refreshing with endless aftertaste, so it is a precious edible fungus praised at all times and in all countries. However, the artificial cultivation of chicken fir has not been successfully realized so far.

　　Efficacy chicken fir cooking tastes delicious, can greatly increase the appetite, and has the effect of strengthening the spleen and stomach. Moreover, it is rich in nutrition and has a very good nourishing effect on the human body. It is a good food for the elderly and the weak. It is also suitable for raising blood and fir. It also has the function of enhancing immunity and inhibiting cancer cells. It also contains effective ingredients for treating diabetes and has obvious effect on lowering blood sugar.

　　It is an ideal nourishing food for the elderly, young, women and the weak.

　　The applicable amount is 30g each time.

　　In particular, it is suggested that people suffering from fever or gastrointestinal discomfort should eat less or not eat chicken fir.

　　[alias] chicken fir mushroom, chicken mushroom, chicken, chicken, chicken, chicken silk mushroom, umbrella mushroom

　　[source] fungi, basidiomycetes, Umbelliferae, Umbelliferae, colybia albuminosa (Berk.) Petch。 Use fruiting body as medicine.

　　[habitat distribution] it grows from the termite nest on the ground in the rainy season. It is distributed in Jiangsu, Fujian, Taiwan, Guangdong, Sichuan, Guizhou and Yunnan.

　　[nature and taste returning to the meridian] sweet and cold.

　　【 function indications 】 tonifying the stomach and clearing the mind. It mainly treats hemorrhoids (compendium of Materia Medica by Li Shizhen).

　　[usage and dosage] 2 ~ 3 Liang.

　　Ⅱ、 Shallot fungus

　　The mushroom cap is flat and semi spherical, smooth, non stick, light naked color, the mushroom meat is white, with sauce flavor, and can be used as medicine. It grows in broad-leaved forests such as tussah and oak and mixed coniferous and broad-leaved forests, single or group. Thigh mushroom is rich in nutrition and delicious. It is one of the most delicious wild edible fungi. It can be exported to Europe, America, Japan and other countries and is deeply welcomed by foreign businessmen. It is a world-famous edible fungus with large bacteria, thick meat, thick handle, sweet and delicious taste and rich nutrition. According to the analysis, 100 g dry product contains 20.2 G protein, 64.2 g carbohydrate, 338 kcal heat, 4.0 g ash, ca23 mg, P500 mg, fe50 mg and 3.68 mg riboflavin The fungus has the effects of clearing away heat and relieving annoyance, nourishing blood, chasing wind and dispersing cold, relaxing tendons and blood, tonifying deficiency and refreshing. It is one of the raw materials of Chinese patent medicine "Shujin pill"; It is also a good medicine for gynecology, which can treat women's leucorrhea and infertility. In addition, its aqueous extract inhibited the growth of mouse sarcoma S-180, with an inhibition rate of 100% for sarcoma S-180 and 90% for Ehrlich ascites cancer. At the same time, it also has the function of anti influenza virus and preventing and treating colds. Boletus (also known as "sheep liver fungus") is the general name of Boletus family and Songta Boletus family. Except for a few species that are toxic or bitter and cannot be eaten, most species can be eaten. Yunnan Province is rich in Boletus resources, and there are many excellent edible varieties, mainly white, yellow, black and red Boletus. White Boletus, also known as delicious Boletus, grows in the pine oak mixed forest between 900 meters and 2200 meters above sea level, or the forest edge area not long after felling. The growth period is from the end of May to the middle of October every year. It grows more after rain and is easy to harvest. White Boletus tastes delicious and nutritious. People of all ethnic groups in Yunnan Province like to collect fresh mushrooms for cooking. Western European countries also have the habit of eating white Boletus widely. In addition to fresh dishes, most of the slices are dried and processed into various small packages, which are used to prepare soup or make soy sauce extract, as well as salt pickles. Since 1973, Yunnan Province has exported Boletus albicans to Western Europe, which is very popular and in short supply. In recent years, the taste of Boletus and Boletus began to be the same as that of edible Boletus and Boletus. Boletus contains 8 kinds of amino acids necessary for human body, as well as alkaloids such as adenine, choline and putrescine. It can be used as medicine to treat waist and leg pain, numbness of hands and feet, convulsions of limbs, and abnormal leucorrhea of women. It has the effects of clearing away heat, relieving annoyance, nourishing blood and calming, chasing wind and dispersing cold, relaxing tendons and activating blood circulation, tonifying deficiency and refreshing. In addition, it has the function of resisting influenza virus and preventing and treating colds. It can be seen that delicious Boletus is indeed a treasure with complete functions and both food and medicine among the fungi in the forest. Regular consumption of Boletus can significantly enhance the body's immunity and improve the body's microcirculation.