Autumn and winter
What does Qingyuan taste like?
The mushrooms are harvested crop after crop.
I think Qingyuan at this time,
It is almost full of the natural fragrance of mushrooms.
Huangtian, Qingyuan, the hometown of Maitake in China
Huangtian Town, Qingyuan County, a mountainous town with an area of more than 100 square kilometers, has been domesticated and planted Maitake since the 1980s. It has explored a variety of stable and high-yield technologies such as stick cultivation and secondary fruiting with soil. The tree flower industry is cultivated as the local leading industry.
In 2009, Qingyuan Huangtian was awarded the title of "Hometown of Maitake of China" by the China Edible Fungus Association; in 2014, "Frosty Maitake" was protected by the Ministry of Agriculture for geographical indication products; in 2015, Maitake was protected The application for registration of a geographical indication certification trademark has been accepted.
In the early winter season, it is the peak season for Maitake production. Bao Shiyong, a mushroom farmer in Shangji Village, Huangtian Town, Qingyuan County, who has been dealing with Maitake for more than 30 years, always shuttles in the mushroom shed, busy caring for the new batch. Young mushrooms. Since the beginning of this year, Bao Shiyong has planted 40,000 rods of Maitake and is expected to earn 200,000 yuan. The local area is still working on building its own brand and planning the cultural tourism industry.
The flowers are blooming, just like the spring dynasty. Generations of hard-working mushroom farmers have watered the little Maitake into the "flower of hope" on the yellow field.
Maitake is called "the prince of edible fungi" due to its high nutritional value and medicinal value. Maitake contains active ingredients such as β-glucan and is recognized as an edible and medicinal fungus with broad development prospects. One of the 14 new mushrooms that the organization recommends to developing countries for cultivation.
Qingyuan is the first region in my country to successfully domesticate and cultivate Maitake. It has a history of more than 30 years. Through the continuous exploration of Qingyuan edible fungus technicians and mushroom farmers, Qingyuan Maitake has achieved secondary fruiting and secondary soilless cultivation, becoming a model of ecological boutique agriculture. While the cultivation efficiency has increased significantly, it has further guaranteed the Grifola The quality of the flowers. So far, Qingyuan has become the only large-scale production base of Maitake in southern China. Two Maitake varieties "Qinghui 151" and "Qinghui 152" were bred and passed the Zhejiang Province variety certification.
Poetry and painting in Zhejiang Province
When the Maitake is harvested, cook a bowl of soup and fry a dish to preserve the most original flavor of Maitake. There is no need to mix too many ingredients or complicated cooking skills. The most important thing about mountain mushrooms is the taste of nature.
In cooking, Maitakeis no different from most fungi. It can be fried, stewed, boiled, etc., and can also be stewed with pork ribs, chicken, duck and other meats. It is full of flavor and is also one of the ideal ingredients for shabu-shabu.
Chinese mushroom town,
The hometown of Maitake in China,
All the stories about mushrooms,
Wait for you to come here to experience it slowly.
