Yongping Chicken Mushroom

Yongping Chicken Mushroom

　　Chicken mushroom is a prized edible fungus that is a specialty of Yongping. It is known for its plump body, tender and delicious flesh, rich in nutrients such as calcium, phosphorus, iron, and protein, and boasts an exceptionally sweet and savory flavor.

　　There are many types of chicken mushrooms, including black-skinned, green-skinned, white-skinned, yellow-skinned, and grass-skinned chicken mushrooms. Among them, the black-skinned chicken mushroom is considered the highest quality. The harvesting season for chicken mushrooms is from June to September each year, with July and August being the peak months when they sprout abundantly. They mostly grow on the slopes of unpolluted red soil mountain forests, or near termite mounds in wastelands, overgrown gravesites, cornfields, and wild thickets, often appearing in clusters. When first emerging from the ground, their caps resemble garlic bulbs, then gradually unfurl into an umbrella-like shape. The stems are solid, smooth-surfaced, and have tender flesh that is easily damaged.

　　Ancient texts such as the Ming Dynasty’s *Guang Jun Pu* (Broad Fungus Guide), *Dian Guo Man Lu* (Casual Records of the Dian Kingdom), *Ben Cao Gang Mu* (Compendium of Materia Medica), *Dian Lüe Chan Lüe* (Brief Chronicles of Dian Production), *Dian Nan Xin Yu* (New Tales of Southern Dian), and Yang Shen’s *Mu Wu Hua Song Ji Zong*, along with the Qing Dynasty’s *Lu Mian Shi Ji Zong*, provide detailed descriptions of the origin of the name “chicken mushroom,” its ecological habits, distribution, processing techniques, cooking methods, and unique flavors.

　　The book *Nan Guo Man Lu* states: “Chicken mushroom is a type of fungus. Only those produced in Yongchang are fine and abundant... Especially east of Yongchang up to the ShanYang border, there are many... This fungus only emerges in the mountains after heavy thunderstorms in June, sometimes under pine trees, sometimes in the woods—it’s not fixed. Those picked on the day they emerge are small and tender, but will rot in just five or six days. After picking, wash off the dirt, boil them with an appropriate amount of salt, then dry them. Even a slight smoky taste makes them inedible. Once picked and left overnight, their aroma and flavor vanish completely—this is why they are so precious. The name ‘chicken’ refers to their appearance, which resembles a chicken flapping and then tucking its wings.”

　　The famous Ming Dynasty physician Li Shizhen recorded in his *Ben Cao Gang Mu* (*Compendium of Materia Medica*): “Chicken mushroom, also called chicken fungus, is referred to as such by southerners because its taste resembles that of chicken. Chicken mushrooms come from Yunnan and grow among sandy soils as a type of ‘ding’ mushroom. With tall stems and umbrella-shaped caps, people pick and dry them to send to distant places as local specialties. They go well with vegetables or meat dishes. They enhance flavor, refresh the spirit, and help treat hemorrhoids.”

　　Chicken mushrooms can be prepared in many ways. Whether stir-fried, baked, boiled, or made into soups, they exude a fragrant and delicious aroma, offering a sweet and refreshing taste. When deep-fried, they become especially crispy and leave a memorable aftertaste. Using chicken mushrooms, one can make a variety of signature dishes such as cold chicken mushroom salad, braised chicken mushroom, pan-fried chicken mushroom, and ham-wrapped chicken mushroom. Chicken mushrooms can also be preserved for longer storage by drying, salting, or frying in vegetable oil to make dried chicken mushrooms, salted chicken mushrooms, or oil chicken mushrooms. These preserved forms can be kept for extended periods and enjoyed year-round, still retaining the distinctive flavor of fresh chicken mushrooms.

　　Source: Dali Prefecture Tourism Development Management Committee