When is Yunnan wild fungus available? How much can I buy per jin?

The complex topography and unique conditions of Yunnan give birth to rich resources of wild edible fungi. And if you want to eat the fresh wild fungus in Yunnan, you must know when it is available. How much can we buy per jin on the market? Wild bacteria in Yunnan generally depend on the climate. They are available as early as May and are also on the market in June and July later. However, a large number of listings are usually around the Torch Festival, that is, around 24 of the sixth month of the lunar calendar.

Introduction of Wild Fungi in Yunnan

Yunnan wild edible fungus, born in and growing in mountain forests, is a natural green food. It is rich in a variety of vitamins, high-quality protein and other ingredients beneficial to the human body. It is rich in nutrition and unique in flavor. Some edible fungi also have pharmacological effects on cancer and a variety of diseases.

Species of wild fungi in Yunnan

We often eat 35 kinds, which are divided into fir, white onion, boletus, Tricholoma matsutake, dry bacillus, green head, tiger palm fungus, Morchella, hericium Erinaceus, old man, truffle, bamboo shoot.

How much is a jin of wild bacteria on the market?

Wild bacteria can be divided into frozen products, dried products and fresh wild bacteria, so the prices are all different. The following table shows the prices of some wild bacteria in Yunnan on July 11, 2017.

Table 1: fresh wild bacteria

Name

Unit

Wholesale price

Remarks

Fresh matsutake

Yuan / kg

two hundred and sixty

2-4cm, select goods

four hundred and sixty

3-5cm, select goods

six hundred and fifty

5-7cm, select goods

seven hundred and fifty

7-9cm, select goods

eight hundred and thirty

9-12cm, select goods

Wild Morchella

Yuan / kg

Temporarily out of stock

Grade A goods

Artificial Morchella

Yuan / kg

Temporarily out of stock

Selection of goods

Wild chicken fir

Yuan / kg

380450

380% is currency, 450% is fine.

Black skin chicken fir

Yuan / kg

seventy

High-quality goods

Table 2: dried wild bacteria

Name

Unit

Purchase price

Remarks

Wild Morchella

Yuan / kg

1750 、 1980

1750 is 2-3cm full shearing handle Morchella, 1980 is 3-5cm, full shearing handle, spring sheep belly

Artificial Morchella

Yuan / kg

1350 、 1450

1350 are small, and 1450 are large full shears.

Sheep tripe stalk

Yuan / kg

one hundred and fifty

Pure wild Morchella stalk, muddy feet, soup, stew is very easy to use, very fragrant, a piece of 13kg

Black truffle (truffle)

Yuan / kg

550 、 1300

550s are 2cm chips and 1300 are 3-5cm chips.

Brown truffle (truffle)

Yuan / kg

750 、 1050

750is 2-3cm tea chip, 1050 is 3-5cm brown chip

Table 3: wild bacteria in frozen products

Name

Unit

Wholesale price

Remarks

Morel

Yuan / kg

160 175

175 is a wild boutique, export grade

Chicken fir fungus

Yuan / kg

one hundred and fifty

150 is grade A, no ice.

Chicken fir tablet

Yuan / kg

ninety

Frozen chicken fir slices

Tricholoma matsutake

Yuan / kg

one hundred and twenty eight

Grade A goods, no ice, long 3-5cm, good color

one hundred and fifty five

Grade A goods, no ice, long 5-7cm color is good

one hundred and sixty five

Grade A goods, no ice, long 7-9cm color is good

Truffles (truffles)

Yuan / kg

one hundred and ninety

Brown, diameter 2-3cm, whole

two hundred and sixty

Brown, diameter 3-5cm, whole

three hundred and eighty

Brown, diameter 5-7cm, whole

three hundred and ten

Black, diameter 2-3cm, whole, tight

three hundred and sixty five

Black, diameter 3-5cm, whole, tight

five hundred and sixty

Black, diameter 5-7cm, whole, tight

Attached: identification method of poisonous wild bacteria

Generally speaking, the color of the poisonous fungus is relatively bright, there are warts, there will be bumps on the poisonous fungus's hat, there are erythema, trench support, and fissure, and some fungi have fungal receptacles and rings. After the general poisonous fungi are cut off, there will be serous flow out, the taste is pungent. Poisonous bacteria can also be identified from the following aspects:

1. Look at the appearance. In general, the color of poisonous fungi is brighter than that of edible fungi, and there are red-purple, yellow or miscellaneous spots on the umbrella, and there are rings and brackets on the handle.

2. Smell. Poisonous bacteria are often pungent, smelly and bitter, while edible bacteria have inherent fragrance and no peculiar smell.

3. Discoloration test. Wipe the lid with onion. If the onion turns bluish brown, it is proved to be poisonous, otherwise it is non-toxic. Poisonous fungus often turns black when it meets silverware and turns blue or brown when diced garlic is cooked.

4. Milk test. Sprinkle a small amount of fresh milk on the surface of the bacteria, and if the milk caking occurs on its surface, it may be toxic.