Tongjiang Shiitake Mushrooms

Tongjiang Shiitake Mushrooms

　　Tongjiang shiitake mushrooms originated from wild varieties and have been known since ancient times as "fragrant mushrooms," commonly used by locals as an ingredient in dishes. The origins of log-grown shiitake mushrooms are unclear, but sawdust-grown shiitake mushrooms began in 1997.

　　Production Process:

　　In the first year: tree selection, felling, branch trimming, log cutting, manual inoculation, mycelium management, rack setup, and harvest/processing; in the second year: overwintering management, rack setup, and harvest/processing; in the third year: overwintering management, rack setup, and harvest/processing. Sawdust shiitake production process: material preparation, ingredient mixing, bagging, sterilization, cooling, inoculation, mycelium cultivation, color change, rack placement (or bed setup), and fruiting body management.

　　Unique Qualities:

　　Tongjiang shiitake mushrooms are cultivated using high-quality timber, making the product significantly superior to those grown elsewhere in China using materials such as cottonseed hulls, straw, or sugarcane bagasse. They feature tender and crisp flesh, delicious flavor, aromatic fragrance, rich nutrition, high protein, and low fat. These mushrooms can help treat various ailments and are among the best ingredients for banquets and home cooking. Since ancient times, they have been regarded as a longevity-promoting delicacy. Wu Rui of the Yuan Dynasty wrote in his *Daily Materia Medica*: “Shiitake mushrooms replenish qi, relieve hunger, treat wind conditions, and break up blood stasis.” Huang Gongxiu of the Qing Dynasty noted in *Materia Medica Classics*: “Shiitake mushrooms taste sweet, have a neutral nature, and can boost qi, aid digestion, and improve urinary incontinence.” Locally, shiitake mushrooms are used to assist in treating chickenpox, measles, detoxification, dizziness, cold prevention, blood pressure reduction, dermatitis, general weakness, scurvy, rickets, and liver cirrhosis. In terms of nutritional value, tests show that 100 grams of dried shiitake mushrooms contain 13 grams of protein, 1.8 grams of fat, 54 grams of carbohydrates, 7.8 grams of crude fiber, 4.9 grams of ash, 124 mg of calcium, 415 mg of phosphorus, 25.3 mg of iron, as well as vitamins B1, B2, and C. The amino acids in shiitake protein include as many as 18 types, with seven of the eight essential amino acids for humans present. The fat contains large amounts of linoleic acid, and the ash is rich in hematopoietic substances such as calcium, iron, and manganese. Additionally, shiitake mushrooms contain around 260 micrograms of vitamin D precursor—rarely found in common vegetables—which can be converted into vitamin D to strengthen immunity and support bone and teeth development in children. With over 30 types of enzymes, shiitake mushrooms are a unique food that helps address enzyme deficiencies in the human body. According to Japanese research, shiitake mushrooms have significant effects on treating cholesterol-induced arteriosclerosis, liver cirrhosis, and cancer, drawing international attention.

　　In 2005, Tongjiang County cultivated 700,000 bottles of log-grown Tongjiang shiitake mushroom spawn, yielding 700 tons (dried) of mushrooms with a production value of 25.2 million yuan; 6.8 million bags of sawdust-grown Tongjiang shiitake mushrooms were cultivated, producing 680 tons (dried) of mushrooms with a production value of 27.2 million yuan. Since 1997, Tongjiang shiitake mushrooms have been exported to Japan, Southeast Asia, and other countries.