The origin of the name Tricholoma can be traced back to the Qing Dynasty. There are nine kinds of dishes with Tricholoma as ingredients in the ancient cooking book "A New Record of Feast and Fragrance". Tricholoma is produced in Inner Mongolia grassland and Bashang grassland near Zhangjiakou. After picking, it needs to be sent to all parts of the country through transportation hub and grassland commodity distribution center Zhangjiakou. So the word "kou" in Tricholoma comes from the place name of Zhangjiakou.
Tricholoma is a kind of wild Agaricus blazei growing on Mongolian grassland. Mainly produced in Wudong Banner, Xiwu Banner and Abaga Banner of Ximeng, it tastes extremely delicious. Because the local products of Tricholoma mongolica were previously exported to the mainland through Zhangjiakou City, Hebei Province, Zhangjiakou is the distribution center of Mongolian goods, so it is called "Tricholoma mongolica". Because of its small output and large demand, it is still the most expensive mushroom in China market.
Tricholoma fruiting bodies cluster, forming a mushroom circle, medium to large. Cap diameter 17 cm, hemispherical to flat, white and smooth, with initial edge involved. Mushroom meat is white, thick and fragrant. Bacterial folds are white, curved and dense, with different lengths. Petiole is medium, stout, 3.5-7 cm long, 1.5-4.6 cm thick, slightly enlarged at the base, and white and solid inside. Spores are oval.