Qujing Matsutake

Qujing Matsutake

　　Matsutake is a wild and precious fungus. Its scientific name is Tricholoma matsutake, and it is also known as Dahuajun, Songjun, or Baopi Jun. It is a highly valued edible mushroom and is hailed as the "King of Mushrooms" in Japan. Matsutake belongs to the Basidiomycetes class and grows in pine forests and mixed coniferous and broad-leaved forests, typically fruiting from July to September. Tangtang has many mountains and dense forests, making it suitable for matsutake growth. Fresh matsutake has an umbrella-like shape, bright color, a brown cap, and a white stem, both covered with fibrous flaky scales. The flesh is thick, tender, and white, with a rich and distinctive aroma. The best matsutake are those whose fuzzy layer on the cap remains unbroken, the cap is not yet open, and the mushroom is still in its bud stage—not necessarily the smaller ones, as small ones are called "juvenile mushrooms" and are generally not sought after. Matsutake grown in Tangtang are large, with thick stems, pure white and tender flesh, a strong fragrance, and rich nutrition. They contain protein, amino acids, various vitamins, carbohydrates, and minerals among other nutrients. In addition, matsutake are rich in mushroom polysaccharides, which have anti-cancer effects. Since ancient times, matsutake have been regarded as a mountain delicacy in Europe and Japan, where they are considered a high-end gift. Historically, they were offered as tribute by common people to nobility and royalty. Since their export to Japan began in the 1980s, the status of this fungus in Tangtang has soared, with prices rising from just a few yuan per jin to over a thousand yuan per kilogram today. Such expensive matsutake means that every bite costs dozens of yuan. At the same time, it is also the best way for mountain dwellers to achieve prosperity, but this wild resource is also the most vulnerable to destruction. Nowadays, matsutake are becoming scarcer year by year. There are various ways to prepare matsutake—stir-frying, sautéing, or boiling are all suitable. When eaten, it tastes sweet and delicious, with a rich aroma and lingering fragrance that leaves a lasting impression.