Qingchuan Bamboo Fungus

Qingchuan Bamboo Fungus

Qingchuan Bamboo Fungus is a protected geographical indication product.

　　Bamboo fungus is a renowned delicacy from Qingchuan County. Also known as bamboo mushroom, it is celebrated worldwide with titles such as the "Queen of Mushrooms," "King of Mountain Delicacies," and "Vegetarian Chicken." It was first documented in the Tang Dynasty text *Youyang Zazu*, where it was reserved exclusively for emperors. With a protein content as high as 32.8%, it is not only a precious nutritional food but also an excellent tonic for the nervous system, known to be effective in treating high blood pressure, high cholesterol, and excessive fat. In recent years, it has gained international recognition and enjoys a strong reputation. There is a abundant and steady supply available in markets throughout the year.

　　The production area of Qingchuan Bamboo Fungus covers the administrative regions of 19 townships in Qingchuan County, Sichuan Province, including Yaodu Town, Yingpan Township, Shazhou Town, Muyu Town, Qima Township, Guanyindian Township, Banqiao Township, Kongxi Township, Daba Township, Huangping Township, Walei Township, Chaba Township, Qingxi Town, Qiaolou Township, Sanguo Township, Haoxi Hui Ethnic Township, Le'ansi Township, Liangshui Town, and Maoba Township.

　　I. Variety Name

　　Bamboo Fungus (Dictyophora spp.).

　　II. Site Conditions

　　The production area is located at altitudes between 500m and 1200m, featuring sheltered, sun-facing terrain that is relatively flat, with thick soil layers, high humus content, soil pH values between 5.5 and 6.5, and shade levels exceeding 70%.

　　III. Cultivation Management

　　1. Selection of Cultivation Sites: Choose sheltered, sun-facing locations with relatively flat terrain, thick soil layers, high humus content, soil pH between 5.5 and 6.5, shade levels over 70%, good drainage without waterlogging, ventilation and sunlight exposure, ease of cleaning and disinfection, and no pollution from industrial waste, urban garbage, pesticides, chemical fertilizers, or livestock manure—all factors that help with pest and disease control.

　　2. Preparation and Processing of Cultivation Materials:

　　(1) Cultivation Materials: Use a mixture of broadleaf tree branch sawdust, bamboo branches and leaves, and crop straw sourced within the designated production area. Oily materials (such as coniferous wood) are not allowed.

　　(2) Soil Cover Preparation and Processing: Select breathable humus-rich and slightly acidic soil. Choose fresh soil from below 0.33 meters of the plow layer that has not been affected by agricultural activities or contaminated. Sandy soil, medium clay, and highly moist river or pond mud are not permitted.

　　3. Cultivation Method: Build a shade shed → prepare ridges and beds → treat the soil → lay the first layer of substrate → sow seeds → lay the second layer of substrate → sow seeds → cover with soil → add shade covering.

　　4. Growth Period Management:

　　(1) Moisture Management: Maintain soil moisture at 60%–65%; during the mycelium growth phase, keep air humidity at 60%–70%; during the bamboo egg growth phase, maintain air humidity above 80%.

　　(2) Temperature Regulation, Cooling, and Ventilation: Ensure indoor or shed temperatures remain between 18°C and 28°C. If temperatures exceed 30°C, promptly ventilate or sprinkle water to cool down.

　　(3) Light: Keep light intensity below 30% throughout the entire growth period.

　　IV. Harvesting and Processing

　　1. Harvesting: Harvest promptly when the bamboo fungus skirt is fully open but before the spore gel begins to dissolve and drip.

　　2. Drying: Cleaned bamboo fungus fruiting bodies should be dried within 10 hours of harvesting. Use artificial drying methods. The maximum temperature must not exceed 55°C, and the final moisture content should be ≤13%.

　　V. Quality Characteristics

　　1. Sensory Characteristics

　　Item                                                                                                  

　　Slight yellow or beige in color.

　　Possesses the unique aroma of bamboo fungus, with no off-odors.

　　The mushroom skirt is net-like, with an intact stem and cap.

　　Texture and taste: Thick, fleshy, and hollow; expands instantly when added to boiling soup, remains crisp and tender even after prolonged cooking, emits a delicate fragrance without any off-smell, and has a fresh, tender, and smooth mouthfeel.

　　2. Physicochemical Indicators

　　Item                                                                                         

　　Moisture content/(g/100g) ≤13.0

　　Crude protein (on dry weight basis)/(g/100g) ≥17.0

　　Crude fiber (on dry weight basis)/(g/100g) ≤10.0

　　Ash content/(g/100g) ≤7.0

　　Stem diameter/(mm) ≥15

　　Stem length/(mm) ≥120

　　3. Safety and other quality technical requirements: The product’s safety and other quality technical requirements must comply with relevant national regulations.