Deqen Matsutake

Deqen Matsutake

　　Matsutake, scientifically known as Tricholoma matsutake, also called "Big Flower Mushroom," "Pine Mushroom," or "Peeling Fungus," is referred to as "Yumuluo" in the Naxi language. It is a delicacy among the native fungi of Lijiang. The product is mainly exported by air from Lijiang, available either fresh or salt-preserved. Matsutake is rich in crude protein, crude fat, crude fiber, as well as vitamins B1, B2, and PP. Not only is it delicious in taste, but it also offers various health benefits such as aiding digestion, regulating qi and reducing phlegm, expelling parasites, and even providing unique therapeutic effects for diabetes, making it an ideal health food for middle-aged and elderly people. In Europe and Japan, matsutake has long been regarded as a mountain delicacy. In ancient Japan, it was even one of the tribute items offered by commoners to nobility and royalty.

　　Matsutake is a rare and precious edible fungus, hailed as the "King of Mushrooms." Legend has it that after the atomic bombing of Hiroshima in August 1945, matsutake was the only plant to survive. To this day, it cannot be artificially cultivated anywhere in the world. It grows in alpine forests at elevations above 3,500 meters in cold temperate zones. The Song Dynasty pharmacopoeia "Jing Shi Zheng Lei Bei Ji Ben Cao" documented it. Research has shown that matsutake contains rare elements such as proteins, various amino acids, unsaturated fatty acids, nucleic acid derivatives, and peptide substances. It is usually harvested and consumed from early August to mid-October in autumn. It has a particularly strong aroma and a texture similar to abalone—extremely smooth and palatable.

　　In Japan, matsutake is known as the "King of Mushrooms." Japanese people have the custom of eating matsutake dishes in autumn, believing in the philosophy of "like nourishes like." Consuming it is believed to enhance vitality, strengthen kidneys, boost brain function, improve intelligence, and even have anti-cancer effects. When freshly picked, roasting it over pine branch fire imparts the deep forest aroma of pine trees. On crisp autumn days, sitting with friends on the grass by the woods, surrounded by red leaves and blooming wildflowers, evokes a profound sense of the passage of time.

　　Areas where matsutake grows must meet three basic conditions: presence of the beautiful pine tree (Pinus densiflora), sweet-scented Dali flowers, and sandy loam soil. Harvesting is quite difficult. Locals often go up the mountains at night with flashlights. Once picked, the mushrooms are cooled with ice packs and can generally remain fresh for only about three days, which adds to their preciousness.

　　Matsutake from northern and southern regions differ significantly in quality due to variations in growth period and climate conditions. Northern matsutake is whiter in color, firmer in texture, more fragrant, better in taste, richer in nutrients, and easier to store. Southern matsutake tends to be slightly darker in color, moister, more prone to spoilage, less fragrant, and lower in price.