It is precisely because of the rainy season that every inch of land in Kunming has been moistened. The hot and humid soil and unique natural environment have bred extremely rich wild bacteria and made them grow wildly. Wild mushrooms such as boletus, dried mushrooms, Tricholoma, Tricholoma matsutake, etc. after rain. In the forest, in the field, on the hillside, on the overgrown turf, people are popping out, wearing cute little hats, and can't wait to poke their cute little heads out of the soil. There are many wild fungi on the mountain, and the number is also very large. The taste is quite good and the quality is amazing. Thus, the prestigious "Wild Mushroom Kingdom" was born. "Eat aconite in winter and mushrooms in summer", this season is the best season to eat mushrooms. At this time, wild mushrooms are on the market. If you walk along the Panshan Highway, there will be a mushroom fragrance that will make your mouth water all the way. A burst of mushroom fragrance will also make foodies want to stop, evoking every taste bud on your tongue, and the mountain road is filled with faint mushroom fragrance. Especially in the rainy season, in the vegetable market, stalls, baskets, carts and colorful wild mushrooms are everywhere, and villagers can pick wild mushrooms with baskets everywhere. The most inexpensive is boletus, which can flourish as long as there is suitable soil. Therefore, every time at this time, you can taste a delicious plate of boletus on the table of each hotel. Its bacterial color is purple like beef liver. It tastes good, delicate, smooth and fragrant. If you add some garlic and pepper, the taste will be unique. The style of Pleurotus eryngii is really higher than that of boletus, so it is delicious. It's named for its turquoise color, with flowers on it, which is very beautiful. Even after repeated stir-frying, the color has not changed much, and it is still light green, with a light and smooth taste. When frying mushrooms, put a handful of green mint leaves, which is really wonderful.
Auricularia auricula is a jaw-dropping fungus. This wild auricularia auricula is named for its milky white pulp juice flowing out of it. Be careful when picking, don't wipe off that layer of milk, otherwise it will destroy the original mushroom flavor. This kind of wild mushroom can be eaten raw, which is absolutely amazing. Whether eaten raw or fried, it has a fresh and sweet, rich milk flavor, mellow entrance and endless aftertaste. This kind of mushroom is so delicious that it seems incredible at first glance. When the mushroom is harvested, the local people drown it as kimchi, which has a unique taste. There is also a fungus, Ganba, which is praised as a "treasure" by Yunnan people. This kind of auricularia auricula has never been seen before. Wrapped in layers of folds, it is a bit like a blooming peony. Black and ugly, I almost forgot my own taste. When I smell it carefully, it still smells of corruption. It is this ugly "guy" who tastes tender, crisp and fragrant, but surprisingly delicious. It is said to be one of the best wild mushrooms.