Tricholoma matsutake: delicious on the tip of the tongue

Do you know what's good to eat in august on the foodie calendar?

The editor does not hesitate to tell you:

Matsutake!

Speaking of matsutake, I think of China on the tip of my tongue.

Delicious food made from various matsutake mushrooms

It's delicious, it's mouth-watering.

July and August are the harvest season of matsutake. At this time, people from matsutake producing areas will gather their families into the mountains to pick matsutake. Matsutake seasonal is very strong, summer and autumn is the most tender. Take advantage of its bud not open when picked down, eat up the most tender, brittle. The aroma of matsutake is strong, and after a little roasting, it will be forced out by heat of a mineral fragrance. This makes those who are far away from nature regard it as a treasure

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At the same time, the nutritional value and medicinal value of Tricholoma matsutake are extremely high. Modern medicine shows that Tricholoma matsutake has many effects such as improving immunity, anti-cancer and anti-tumor, treating diabetes and cardiovascular diseases, anti-aging and beautifying, promoting stomach and protecting liver, etc.

Liyuankang Matsutake is produced in Diqing Prefecture, Shangri-La, Yunnan Province. Diqing is sparsely populated. There is a concept of harmonious coexistence between man and nature in traditional culture. Therefore, there is little damage to the natural environment, there are no seriously polluted industrial and mining enterprises in the territory, and the original ecology is well preserved. In addition, in recent years, the implementation of the "natural forest protection project","returning farmland to forests and grass project", etc., partially damaged ecological environment has been restored, making Liyuankang matsutake a real green environment food, famous for its "mushroom body hypertrophy, tender meat, long-term fragrance, good color".