Dongwangshan Truffle Mushrooms

Dongwangshan Truffle Mushrooms

　　Dongwangshan Truffle Mushrooms are a specialty of Dongwangshan Township, Xuanhua County, Zhangjiakou City, Hebei Province. The truffle mushrooms from Dongwangshan in Xuanhua feature thick, tender flesh, a fragrant aroma, delicious taste, and high nutritional value. They are considered the finest among the “truffle mushrooms” abundantly produced on the grasslands of northern China and are popular in both domestic and international markets.

　　Truffle mushrooms (Tricholoma gambosum) belong to the Fungi kingdom, Basidiomycota phylum, Tricholomataceae family, and Tricholoma genus. Also known as white mushrooms or white fungus. The fruiting body is umbrella-shaped and white. The cap is 5–17 cm wide, hemispherical to flat, smooth, white, with slightly inrolled edges in the early stages. The flesh is thick and white. The gills are dense, white, wavy, and of unequal length. The stem is sturdy, white, 3.5–7 cm long, 1.5–4.6 cm thick, solid, and slightly swollen at the base. The spores are colorless, smooth, and oval-shaped. They grow in clusters on the grasslands during summer and autumn, often forming fairy rings. Found in Hebei, Inner Mongolia, Heilongjiang, Jilin, Liaoning, and other regions. Because these mushrooms are typically transported to Zhangjiakou City for processing and then sold inland, they are called “truffle mushrooms” (kǒu mó). Truffle mushrooms are premium edible fungi consumed directly, with major varieties including white mushrooms, green-leg mushrooms, mare’s tail mushrooms, and apricot-scented mushrooms, among which the white mushrooms are considered the best in color, aroma, and taste. Truffle mushrooms can be used in clear stews, braised dishes, or soups. They have a fragrant, delicious flavor and have long been regarded as a delicacy. The truffle mushrooms have thick, tender flesh, a fragrant aroma, delicious taste, and high nutritional value. They are the finest among the “truffle mushrooms” abundantly produced on the grasslands of northern China and are popular in both domestic and international markets. There are more than 10 delicious edible fungal species within the Tricholoma genus.

　　Introduction to Truffle Mushrooms: Truffle mushrooms have a delicious taste, delicate and smooth texture, and are very palatable. They can be stir-fried or blanched and served cold, and their neat and attractive shape makes them one of people's favorite types of mushrooms.

　　Benefits: Rich in the trace element selenium, truffle mushrooms are an excellent source of this nutrient. Drinking truffle mushroom soup can increase selenium levels and hemoglobin counts in the blood just a few hours later, while also significantly enhancing the activity of glutathione peroxidase in the blood. This enzyme helps prevent damage from peroxides, reduces blood pressure and blood viscosity caused by selenium deficiency, regulates thyroid function, and boosts immunity. Truffle mushrooms contain various antiviral components that are effective in aiding the treatment of virus-related diseases. They are also a good food for weight loss and skin care. Their high content of plant fiber helps prevent constipation, promotes detoxification, prevents diabetes and colorectal cancer, lowers cholesterol levels, and their low-calorie nature helps prevent weight gain.