I. Preparation for bacterial collection
• Time selection: June to September every year is the peak season for the growth of wild mushrooms in Yunnan, of which July-August is the best season for picking. In addition, bacteria should be collected as soon as possible. It is recommended to start around 4 a.m. At this time, the bacteria are just emerging, and the quantity is large and the quality is good.
• Location selection: Liangwangshan, Jinning Liujie Town, Yiliang Xiaoshu and other places around Kunming; Shangri-La and Lijiang in northwestern Yunnan; Xishuangbanna and other places in southern Yunnan are all key production areas of fungi. You can also choose some places that combine walking and picking up bacteria, such as Luxuan Lizi Snow Mountain, Dongchuan Red Land, etc.
• Guide search: You can find local people with experience in collecting bacteria as guides on self-media platforms such as Xiaohongshu, or you can go to the local farmers' market to communicate with local people who sell bacteria to see if they are willing to take you there.
• Equipment preparation: prepare long-sleeved trousers, non-slip hiking shoes, hiking poles, umbrellas or raincoats, bamboo baskets for mushrooms, small hoes, energy-replenishment snacks and mineral water, etc.
II. Bacterial collection skills
• Search method: Mushrooms are often hidden under the pine needle, in caves and other wet corners. They need to be approached and looked for carefully, and sometimes they need to be opened to find them.
• Identification method: Observe the shape, color, texture, and thickness and length of the stalk of the bacterial cover; smell, fresh bacteria often have a unique fragrance, while toxic bacteria often emit an uncomfortable smell; touch the surface of the bacteria, fresh bacteria feel smooth, while aging or deteriorated bacteria will become rough. Don't pick unknown or uncertain fungi.
III. Special mushrooms:
1. Matsutake: Known as the "king of fungi", it has a rich aroma, delicate taste and rich nutrition. It grows on the humus layer of high-altitude pine forests or coniferous mixed-leaved forests, forming a symbiotic relationship with pine roots. The main production areas are Shangri-La, Lijiang and other high-altitude areas. It can be eaten in a variety of ways, including sashimi, stewed soup, fried and grilled.
2. Chicken fir: tender meat and delicious taste, known as "the crown of fungi", is a strange fungus that coexists with termites. The main production areas are in Chuxiong, Yuxi, Pu'er and other places. It can be stir-fried, boiled in soup, deep-fried, and can also be made into chicken fir oil to preserve its freshness.
3. Bole liver fungus: a wide variety, common ones include yellow liver fungus, black bole liver fungus, red bole liver fungus, etc. Red bole liver fungus is the legendary green. The meat of bovile liver is thick and delicious, and it is widely distributed throughout the province. There are ways to eat it, such as stir-frying, stewing, cooking hot pot, etc., but you must make sure that it is cooked to prevent poisoning.
4. Dry bacillus: It has a unique aroma, a fragrance similar to beef jerky, and a crisp and tender taste. It is a rare bacteria unique to Yunnan, mainly produced in Kunming, Yuxi, Chuxiong and other places. Dried mushrooms are troublesome to clean. They need to be torn open and washed carefully. They are often fried with green peppers, or they can also be fried with overnight meals.
5. Lamb's belly fungus: unique in appearance, like sheep's belly, crispy and tender in taste, rich in nutrition, known as "the nobleman among bacteria". It mostly grows in high-altitude areas such as Diqing and Lijiang. It is suitable for a variety of cooking methods, such as steaming shrimp, which is fresh and rich.
6. Tiger's palm fungus: the appearance is like tiger's palm, with a strong aroma and a crisp and tender taste. The main production areas are Chuxiong, Dali and other places. Its meat is thick, and when stir-fried with bacon, it will give off a strong pine burnt fragrance, which is an excellent choice for wine.
7. Blue-headed fungus: The cap is blue-green, the flesh is tender, and the taste is soft and delicious. It is one of the largest edible fungi in Yunnan Province and is widely distributed throughout the province. It can be stir-fried, showing a crispy and tender taste like bamboo shoots. It can also be wrapped in paste and fried. It can also be used to make soup, which has the effect of reducing liver fire.
8. Chicken oil fungus: golden in color, like the little sun falling in the forest, with its own unique fruit fragrance, and when cooked, it will exude a mellow aroma like chicken oil. Widely distributed throughout the province, stewing with boy chicken is a classic practice, which has the effect of nourishing the stomach.
9. Bamboo shoots: unique in appearance, like an umbrella, with a reticular mushroom skirt, crispy and tender in taste, known as the "queen of bacteria". It is mainly produced in Honghe, Wenshan and other places, and is often used to make soup. It can add a unique flavor to the soup and has the characteristics of clearing heat and moistening the lungs.
10. Milk paste bacteria: It is named after the milky white juice that will flow out after cutting. It tastes crisp and tender, delicious, and has a unique milky fragrance. It is widely distributed throughout the province.
IV. Recommended location:
1. Kunming area
Panlong District
• Shuanglong Street: 25 kilometers away from the city center of Kunming, about 35 minutes' drive away, with a forest coverage rate of 72.36%, plenty of sunshine and abundant rain, rich in boletus, bluehead fungus, etc.
• Hamazhe Forest: 15 kilometers away from the city center of Kunming, about 35 minutes' drive away, the Hamazhe Forest in the back mountain of Jindian is lush, suitable for hiking, walking dogs, picking fungi, camping, etc., mainly including boletus, ceudon and other fungi.
• Aziying Village: 50 kilometers away from the city center of Kunming, the driving time is about 1 hour and 10 minutes, and the forest coverage rate is as high as 63%. There are many varieties of wild fungi, including chicken fir, bovine liver fungus, greenhead fungus, etc.
Chenggong District
• Wanxichong: 35 kilometers away from Kunming Jinmafang, and the driving time is about 1 hour. Chenggong has rich soil resources and precipitation, where you can pick up boleci, bluehead fungus, hand green, etc.
• Songmao Reservoir: It is 35 kilometers away from Jinmafang in Kunming, and it takes about 50 minutes by car. Common varieties such as bole liver fungus, blue-headed fungus, and green-headed fungus are growing.
• Songming County: Changsong Garden Farm is 45 kilometers away from Jinmafang, Kunming. It takes about 1 hour by car. It is rich in dry ba bacteria, blue-headed mushrooms, hand-green mushrooms, etc. The overall terrain is gentle, and it will not be too tiring to collect fungi.
• Jinning County: Liujie Town is 73 kilometers away from Kunming Jinmafang, and the driving time is about 1.5 hours. It is rich in more than 20 kinds of high-quality wild bacteria such as dry bacillus, chicken fir, boleliver fungus, bluehead fungus, etc.
• Anning City: Bajie Town is 75 kilometers away from Jinmafang, Kunming. It takes about 1.5 hours by car. It has a high forest coverage rate and a superior ecological environment. There are more than 10 species such as dry bacillus, blue-headed mushroom, chicken oil mushroom, red onion mushroom, bole liver mushroom, chicken fir, etc.
• Yiliang County: Xiaoshu Wild Fungus Ecological Tourism Village in Goujie Town is the largest producer of dry fungus in the province. From mid-to-late June to mid-November every year, there will be 300-500 species of wild fungi gradually mature in the forest, rich in dry fungus, boleci, bluehead fungus, chicken vertical, grain ripe fungus, etc.
2. Central Yunnan New Area
• Xundian County: Every time the mushroom collection season in Hekou Town comes, more than a dozen wild fungi such as chicken fir, bole liver fungus, bluehead fungus, dry fungus, etc. will be produced in large quantities. The chicken fir here is of excellent quality.
• Yimen County: Known as "Yimen, the water city in central Yunnan, the hometown of fungus", is a famous hometown of wild fungi in Yunnan Province. In addition to many places that can provide wild bacteria collection, there are also many restaurants specializing in bacteria.
3. Chuxiong Prefecture
Nanhua County is the county with the highest concentration of wild bacteria in Chuxiong. There are 1.7 million mu of forest land where wild bacteria grow. More than 290 kinds of wild bacteria grow in the mountains and forests. The four famous bacteria with high economic value, "matsutake mushroom, block fungus, boletus, and chicken oil bacteria" are distributed and grow.
4. Dali Prefecture
• Cangshan: The forest coverage rate is as high as 80%, and there are abundant fungal resources, such as pine mushroom, bore liver fungus, sheep's belly fungus, etc. Every summer and autumn are good seasons to pick up fungi.
• Wuwei Temple, Lingshan Temple, etc.: There are more summer study groups in Wuwei Temple, and there are more people than fungi, but there are relatively few people in Lingshan Temple, and there is a greater chance of picking up fungi such as Jianshuqing. In addition, there are also abundant fungi in Niaoshan, Guanyintang, Weishan, Yuanyang Academy, Polo Temple, Yuju Bureau Cemetery and other places.
5. Qujing City
Shizong fungus is mountainous and densely forested, with moderate rainfall and fertile soil, which provides extremely favorable growth conditions for the growth of a variety of wild edible plants. You only need to spend 50 yuan to buy a ticket to the scenic spot, and you can enter the scenic spot to pick wild fungus, and the wild fungi picked up can be taken home for free.
6. Diqingzhou
Shangri-La is the "hometown of pine mushrooms". Matsutake mushrooms usually grow in Yunnan pine, alpine pine, gray-backed oark, yellow-backed oark, long-spike alpine or or pine and oar mixed forests between 2000-4000 meters above sea level.
7. Xishuangbanna State
The tropical rainforest climate provides a unique growing environment for fungi. You can pick up rare fungi such as pine mushrooms, boletus and bamboo shoots. June to September every year is the best season to pick up fungi.
V. Notes:
Mushroom collection is a fun activity that needs to be treated with caution. Here are some key notes to help you experience the fun of bacterial collection safely and efficiently.
Safety First: Avoid the risk of poisoning
1. There are more than 2,000 species of wild fungi in Yunnan that do not pick unknown bacteria, including about 200 species of poisonous bacteria. Do not pick, buy or eat any unfamiliar bacteria (especially those with bright colors, warts/spots on the cover, and bacterial rings/bacterial support). Common poisonous bacteria: ** poisonous fly umbrella (red umbrella white pole), deadly goose paste (whole body white), white poisonous umbrella, sub-folded black mushroom (the soup turns black after cooking)**, etc., stay away from it.
2. Pay attention to distinguish between varieties that are easy to confuse, such as: chicken fir vs poisonous "local chicken fir" (the fungus cover is relatively flat, no termite nest symbiosis); boletus vs. copper chlorophyllus (some bovine bacteria need to be fried and cooked, and copper green fungus can be eaten raw). If you are not sure, you can take photos and ask local experienced villagers or use APPs such as "Shapes" and "Mushroom Diced" to assist in identification.
3. After harvesting, treat different bacteria in time and store them separately to avoid juice mixing (which may accelerate deterioration or cause reaction). Eat it on the same day, do not store it overnight; if you need to preserve it, you can scald it and freeze it, but the taste will be affected.
Clarify the types of fungi that are not recommended for mixed consumption
1. Bacteria with different toxic mechanisms
• When some toxic bacteria (such as deadly goose paste containing peptide toxins) are mixed with poisonous fly umbrellas containing neurotoxins, they may aggravate toxic superposition, leading to multiple symptoms such as liver damage and neurological disorders.
• For example: deadly goose paste (extremely poisonous, liver damage) + poisonous fly umbrella (hallucinogenic, vomiting) mixed, which may cause liver and kidney failure and neurological symptoms at the same time, increasing the difficulty of treatment.
2. Bacteria that are prone to allergic or gastrointestinal reactions
• Some people are sensitive to certain fungi (such as milk mushrooms and some boleti mushrooms), and mixed consumption may aggravate allergic reactions (such as rashes and vomiting).
• For example: The mixture of cycinophytes (mild) and red milk mushrooms (some people have gastrointestinal discomfort after eating it) may lead to increased probability of abdominal pain and diarrhea.
3. Fungi with different processing methods
• Some fungi need special treatment (such as those that need to be thoroughly fried). If cooked with raw edible or simply cooked fungi (such as chicken fir, bamboo shoot), toxin residue may be caused by insufficient heat.
• For example: Fried together with the hand green (need to be fried for more than 20 minutes) and the chicken fir (just stir-fry quickly) may be completely destroyed due to insufficient stir-frying time.
Equipment and environment preparation
1. Wear suitable equipment and clothing: long-sleeved trousers (anti-mosquito and scratch-proof), non-slip shoes (slippery in the mountains and forests), hats (sun protection + anti-cobwebs). Tools: bamboo basket / small basket (ventilated to avoid bacterial squeezing), small knife (cut from the root, keep the bacterial nest to help regeneration), flashlight (used when going out early and returning late or going deep into the dense forest). Others: water bottle, sunscreen, mosquito repellent, first aid kit (including wound patch, iodoform, etc.).
2. Choose a safe area to avoid steep cliffs, swamps and high-voltage lines, and try to move in familiar mountains and forests or designated bacteria collection areas (such as Kunming Xiaoshu Village, Chuxiong Nanhua County, etc.). In the rainy season, mountains and forests are prone to landslides. Pay attention to the weather and avoid thunderstorms entering the mountains.
Ecological protection and etiquette
1. Do not destroy mycelium and when collecting bacteria in the environment, use a small knife to lightly cut the base of the stalk and do not uproot it (retain the mycelium to help it grow in the next year). Do not trample on the grass and cut down trees at will to avoid destroying the symbiotic environment of wild bacteria (such as the symbiotic relationship between pine mushrooms and pine trees).
2. Respect local rules. Some mountains and forests belong to collective or private territories, and need to obtain the consent of villagers or managers in advance (for example, some areas in Dali Cangshan need to be registered). In ethnic minority areas, there may be taboos for collecting bacteria (for example, not collecting "one-headed bacteria" symbolizes bad luck). It is recommended to follow the locals.
Food and cooking safety
1. Thoroughly cooked, all wild mushrooms must be cooked thoroughly, especially the green mushrooms (boletus). It is recommended to stir-fry for more than 20 minutes or scald with water first. Avoid mixing a variety of fungi (it is difficult to trace the source of poisoning). It is recommended to cook a single variety.
2. Avoid drinking alcohol with the amount of consumption (alcohol may accelerate the absorption of toxins), and eat moderately. The elderly, children and pregnant women should eat with caution. If nausea, vomiting, hallucinations, diarrhea and other symptoms appear after eating, induce vomiting immediately and send it to the doctor. It is best to carry the remaining bacterial samples for diagnosis.
The principle of safe eating
1. A single variety of cooking only cooks one kind of fungus at a time to avoid the interaction of the ingredients of different bacteria, and once poisoned, the source can be quickly locked. Exception: Some traditional Yunnan practices (such as "fungus hot pot") will mix a variety of known safe fungi (such as chicken fir, boretus, bamboo shoots), but it is necessary to ensure that all fungi are edible and thoroughly cooked.
2. Thorough processing of all fungi needs to remove the soil at the bottom of the stem, wash it with water (do not soak it to avoid nutrient loss), and stir-fry at high temperature for more than 20 minutes after slicing or scalding before cooking. Pay special attention to varieties containing unstable toxins such as hand green and bole liver. Be sure to stir-fry until they are completely cooked and the color is uniform (the blue color will decrease after the hand green is cooked).
3. Try a small amount. Observe the reaction. When eating a certain type of fungus for the first time, it is recommended to try a small amount first. Observe that there is no discomfort for 24 hours before eating normally to avoid the influence of individual allergies or latent toxins.
4. Avoid alcohol and prohibit alcohol when eating wild bacteria for special people (alcohol may accelerate toxin absorption or cause chemical reactions). Pregnant women, children, and patients with liver and kidney diseases are advised to eat with caution.
First aid measures for poisoning
If the following symptoms occur after accidentally eating poisonous bacteria or mixed bacteria, take action immediately:
• Mild symptoms: nausea, vomiting, abdominal pain, diarrhea → Immediately induce vomiting (stimulate the throat with salt water or fingers), and drink warm water to dilute the toxins, and seek medical attention as soon as possible.
• Severe symptoms: hallucinations, coma, jaundice, hematuria → Call the emergency number immediately and carry the remaining bacterial samples so that the doctor can quickly judge the type of toxin.
Warning of high incidence of poisoning
The high incidence of wild bacteria poisoning in Yunnan is the rainy season from June to September. At this time, special attention should be paid to:
• Don't buy "mixed bacteria packages" from roadside vendors (which may be doped with poisonous bacteria).
• When cooking at home, the principle of "one person, one meal, one bacteria" is implemented to avoid multiple people being poisoned at the same time and no one calls for help.
Other practical suggestions
1. Don't go deep into the mountains and forests alone, form a team of at least 2 people, carry your mobile phone and make sure that the battery is sufficient, and inform your family of the itinerary and return time in advance.
2. The best season to understand that the Yunnan mushroom collection season is usually from June to September (rainy season), and the ripening period of different bacteria is different: June-July: bluehead fungus, chicken oil fungus, milky fungus; July-July: boleliver fungus, hand green fungus, dry ba bacteria; August-September: pine mushroom, chicken fir, sheep belly fungus.
3. It is suggested that novices can participate in the local ** "Fungus Festival" activity or sign up for the bacteria collection experience group ** (such as Kunming Xiaoshu Village and Chuxiong Nanhua County with guides) to learn basic identification and picking skills.
Summarize the secret
Don't eat unknown fungi without picking them, and keep in mind a single variety of cooked mushrooms; ecological protection should start from small things, and put safety first together!
I hope these notes can help you have fun and delicious food in the mountains and forests of Yunnan, and protect your own safety and natural environment~ 🌿