Fragrant Mushroom

Fragrant Mushroom

　　Fragrant mushrooms are abundantly produced in Dashuibo Town.

　　Fragrant mushrooms are a highly nutritious edible fungus, containing several to more than ten times the amount of vitamins, proteins, and amino acids—essential nutrients for the human body—found in common vegetables. They are known for their disease-resistant and anti-cancer properties, and are hailed as the “golden food” on the dining table. In 1993, the town introduced over ten medium- and low-temperature high-quality shiitake mushroom varieties from the south. Using local apple branches, mulberry branches, peanut shells, oak, wheat bran, and corn cobs as growth materials, the mushrooms were cultivated in greenhouses. After repeated trials, a new variety of fragrant mushroom suited to the northern climate, “Kunxiang No. 1,” was successfully selected and bred in 1995. In 1998, the production of fragrant mushrooms received support from the provincial Department of Finance’s “Double Increase Project.” By 2005, 12 fragrant mushroom production bases had been established in Hongshan, Hongjiazhuang, Fangjiatuan, and Xiejiakuang, with over 600 mushroom greenhouses developed, a cultivation scale of 2.7 million segments, a yield of 3 million kilograms, an output value of over 7.5 million yuan, and a net profit of more than 4.5 million yuan. In May 2000, Professor Luo Dazhen from Peking University conducted a purity analysis of the Dashuibo fragrant mushrooms and found that the base’s mushrooms were rich in shiitake polysaccharides (Polysaccharide A, Polysaccharide B), vitamin D, water-soluble lignin, adenine, and various enzymes. The content of these substances was significantly higher than that of southern shiitake mushrooms, making them the highest quality fragrant mushrooms in China at the time.