Taomu (Mount Wutai Mushrooms)

Taomu

　　Taomu, or Mount Wutai mushrooms, are fungi that grow on the five peaks of Mount Wutai. They are known for their delicious flavor and high nutritional value, and are as renowned as the "Koumo" mushrooms produced in Zhangjiakou. There are two main varieties of Taomu: Xiangcao (Fragrant Herb) and Yinpan (Silver Plate). Xiangcao has a delicate and fragrant taste, while Yinpan is named for its large, white cap that resembles a silver platter. Taomu mushrooms have thick caps, sturdy stems, rounded stem bases, and an oily texture. Even when dried, they do not become tough. Taomu also has certain medicinal properties, and is one of the main ingredients in the well-known traditional Chinese medicine "Shujin San" (Muscle Relaxing Powder).

　　　Taomu, or Mount Wutai mushrooms, get their name from the five peaks of Mount Wutai where they are produced. Among China’s wild delicacies, they are as famous both domestically and internationally as the "Koumo" mushrooms processed in Zhangjiakou. There are two main types: Xiangxin (Fragrant Spore) and Yinpan (Silver Plate). After rain, these mushrooms grow in clusters in the cool, moist air. They have umbrella-shaped caps, tender flesh, and a bright white color, exuding a rich, refreshing fragrance. When dried, they turn from white to yellow. Due to their plump bodies, tender caps and flesh, high oil content, and rich nutrition, Taomu mushrooms offer a unique flavor whether cooked fresh or dried. In dishes, they can cut through the greasiness of meat and aid digestion. As a vegetarian ingredient, they satisfy cravings, offer health benefits, and may even contribute to longevity, making them an essential dish in the meals of Buddhist monks on Mount Wutai. The aromatic fragrance of Taomu is such that even the “Three Great Mushrooms” of the northeast, Fujian’s red mushrooms, and the ferula mushrooms of the Gobi Desert cannot compare. A local saying goes, “When one family cooks Taomu soup, ten households catch the scent.”