Daocheng Yading Matsutake [Sichuan Daocheng Specialty]

What is Daocheng Yading matsutake? Authentic Sichuan Daocheng specialty: Daocheng Yading matsutake

Summary:Do you want to know what Daocheng Yading matsutake is? This article is a detailed introduction to the Sichuan Daocheng specialty - Daocheng Yading matsutake. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Daocheng Yading matsutake. The full text takes about 4 minutes to read, mainly including the basic introduction of Daocheng Yading matsutake and its nutritional value? What are the product characteristics of Daocheng Yading matsutake? How did the history of Daocheng Yading matsutake come about? The production method of Daocheng Yading matsutake, etc

Basic introduction of matsutake in Daocheng Yading

"matsutake" is best grown on the plateau, at an altitude of 5000 meters in Daocheng Yading, where snow accumulates all year round. Growing matsutake in this environment can be imagined as an authentic organic food. Matsutake mushrooms are known as the "king of mushrooms" and are mainly produced in the Hengduan Mountains of western Sichuan. It is best to collect and consume from early August to mid October in autumn, as it is rich in nutritional value

Fresh matsutake mushrooms, shaped like an umbrella, with a bright color, brown cap, white stem, and fibrous fuzzy scales. The flesh is white, tender, and thick, with a fine texture and a strong special aroma

How did the history of Daocheng Yading matsutake come about

Method of making Daocheng Yading matsutake

Method of making matsutake chicken soup

Prepare 200g of fresh matsutake, wash one old mother chicken, first boil the old mother chicken soup, during which you can slice the fresh matsutake and add it to the chicken soup. Continue to simmer on low heat for 10 minutes, and it can be eaten. It can also be stewed with pork ribs, geese, pigeons, etc. It is very nutritious and delicious