Xinglong Shiitake Mushrooms

Xinglong Shiitake Mushrooms

　　Xinglong Shiitake Mushrooms are a specialty of Xinglong County in Chengde City, Hebei Province. These mushrooms are known for their dense and firm fruiting bodies, large size, thick flesh, well-rounded caps, short stems that resist opening prematurely, high yield, excellent quality, bright color, pleasant taste, pure flavor, delicate aroma, and chewy texture.

　　The cultivation of Xinglong Shiitake Mushrooms started sporadically in the 1980s and expanded to large-scale production by the end of the 20th century (1993). After more than 20 years of development and exploration, leveraging Xinglong’s unique geographical and climatic advantages (with a diurnal temperature variation of over 15 degrees Celsius), the region established an optimal cultivation period, selected superior high-temperature varieties, implemented balanced nutrient formulas, and enhanced water management techniques. This led to the development of Xinglong’s distinctive mushroom cultivation model—dual-zone cultivation and dual-shed fruiting—featuring summer fruiting under shaded cool sheds and winter fruiting in greenhouses. This enabled year-round production and seasonal fruiting, forming a comprehensive “Northern Shiitake Year-Round Large-Scale Production Technology” system. This technology was certified by the Hebei Provincial Science and Technology Department, and has won the Hebei Provincial Science and Technology Progress Third Prize, as well as the Chengde Municipal Science and Technology Progress First Prize.

　　Throughout the growth of the edible fungi industry, cultivation technicians have continuously introduced premium varieties. Statistics show that the high and medium-temperature shiitake varieties introduced in our county mainly include 937, 8288, 168, 18, and Lingxian No. 3. These typically have a spawn-running temperature range of around 15–28 degrees Celsius and a fruiting temperature range of 20–30 degrees Celsius, averaging five flushes. For winter production in solar greenhouses, preferred varieties include Lao 939, Xin 939, 808, and 818, which generally have a spawn-running temperature of about 20 degrees Celsius over a period of 90–120 days, and a fruiting temperature range of 12–25 degrees Celsius, averaging three flushes. All these cultivated varieties exhibit strong resistance to contamination, high biological conversion rates, attractive mushroom shapes, and premium quality, receiving positive market feedback.

　　Xinglong Shiitake Mushrooms feature dense and firm fruiting bodies, large size, thick flesh, well-rounded caps, short stems that resist opening prematurely, high yield, excellent quality, bright color (with grayish-white or light brown caps), smooth surface, distinct veining, low external moisture content (making them drier compared to ordinary shiitake mushrooms from other regions), pleasant taste, pure flavor, delicate aroma, and chewy texture. When dried, Xinglong Shiitake Mushrooms rehydrate well, regaining their shape without becoming mushy or sticky, and the soaking water remains clear. Their dried form is highly sought after in wholesale markets across the country.

　　Thanks to their unique varietal advantages and distinctive cultivation environment, Xinglong Shiitake Mushrooms have developed a unique flavor profile, earning widespread acclaim in wholesale markets since their introduction. This recognition has significantly driven the rapid development of the local edible fungi industry in our county in recent years. By the end of 2013, the planted area of edible fungi in Xinglong had reached 8,800 mu, with a production volume of 88,000 tons and an output value of 425 million yuan. The shiitake industry has become a pillar of the rural economy in Xinglong County. As the industry has grown and public attention to dietary quality has increased, production standards for Xinglong Shiitake Mushrooms have continued to improve. Through measures such as implementing standardized production, registering trademarks, and obtaining green food certifications, the overall quality of the mushrooms has been greatly enhanced. By the end of 2013, there were over 20 specialized cooperatives engaged in shiitake production in the county, with eight registered mushroom brands: “Guanchangyuan” brand shiitake by Xinglong Yuanyou Edible Fungi Professional Cooperative, “Mingxue” brand shiitake by Xinglong Mingxue Edible Fungi Breeding Farmers’ Professional Cooperative, “Bozi” brand shiitake by Xinglong Zhongfa Edible Fungi Farmers’ Professional Cooperative, “Shoudi” brand shiitake by Xinglong Chunhong Shiitake Farmers’ Professional Cooperative, “Sahemi” brand shiitake by Xinglong Xingpeng Vegetable Planting Farmers’ Professional Cooperative, “Jixingdalong” brand shiitake by Xinglong Ruitai Vegetable Farmers’ Professional Cooperative, “Shanliqinfu” brand shiitake by Xinglong Guilong Vegetable Farmers’ Professional Cooperative, and “Jianfen” brand shiitake. Among them, seven cooperatives obtained green food certification for their shiitake mushrooms (excluding Xinglong Shengyuan Edible Fungi Breeding Farmers’ Professional Cooperative).