Where does Jianyang Russula belong?

Russula Jianyang is a natural wild edible fungus, which belongs to the same grass fungi as Lentinus edodes, mushrooms, Flammulina velutipes, Tricholoma matsutake and auricularia auricula. With the development of agricultural science and technology, a large number of edible fungi could be cultivated artificially and produced in batches in the 1980s. Only russula, the password of artificial cultivation, has not been deciphered so far. The main producing areas of Jianyang Russula are Huangkeng and Masha in the northwest, and other towns such as Xushi and Zhang Dun also have a small amount of production. The growth of Russula has a strong regional environment, which is generally required to be more suitable for growing in evergreen broad-leaved forests, especially in broad-leaved forests with Kemu and Qianqian pine. As long as it doesn't damage the environment, its Russula base produces it every year. If the climate is warm, humid and sultry, some years can be harvested in spring and autumn. Jian Xi Weng Chenming said: "There are lush cages in Jiahe Yuanye, and the broad-leaved forest has a strong aroma. But when I saw the russula secretly happy, the harvest was just around the corner. " The main characteristics of Jianyang Russula are large single plant, full weight, hard mushroom feet, milky white, thick and round mushroom face, shiny, vermilion, regular mushroom shade, dark blue and sweet and delicious. It is the best among natural wild edible fungi. For example, varieties can be divided into coarse feet, fine feet, vermilion, scarlet and so on. Some mushrooms and scarlet mushrooms are called "Manshanhong", and their quality is very poor. Although edible, it has no natural sweetness, a little bitterness and some slight toxicity. According to Liu Jian's "Da Tan Shu", "Red mushroom is used as medicine, which can dispel wind and remove dampness, and rural women can eat it after delivery". Minnan people and overseas Chinese regard russula as a high-grade gift. Dishes such as "red mushroom bean curd soup", "red mushroom muscovy duck soup" and "fried red mushroom" are generally welcomed by people. The output of Jianyang Russula is limited, and the high-yield year is only 50 tons. Nowadays, the natural broad-leaved forest has been cut down continuously, and the living space of Russula is getting smaller and smaller. By 2000, the annual output of Jianyang Russula is about 20 tons.