If you meet a suspicious middle-aged greasy man in the Qingdao vegetable market who only shoots and does not buy, there is a certain probability that it is the brick family, and I have always used the vegetable market as an aquarium botanical garden to visit. The "fungi" pictures listed in this article are all from my own hands, and most of them originate from the wet market (but the first one is not).
Figure 1 "Oyster mushroom"
1. Rough skin side ear / Pleurotus ostreatus, commonly known as "flat mushroom", the most common and common mushroom, the cap is fan-shaped, the stalk is lateral, gray or off-white. When I was a child, the first time I ate mushrooms was it, and at that time I thought it was delicious, even the braised meat that usually regarded life was eclipsed; later I came into contact with the more expensive Northeast hazelnut mushroom, the taste was sticky and slippery, but I thought it was not as good as "oyster mushroom", which showed that the small pot friends were easy to rely on.
Fig. 2 Shiitake mushrooms
Second, shiitake mushrooms / Lentinus edodes, also known as shiitake mushrooms, mushrooms, etc., in the past can only contact dry products, in recent years, fresh products are gradually more, standard mushroom appearance, round grunt and chubby. With a unique aroma, dried products are more intense than fresh products. The earliest cultivated shiitake mushrooms appeared in China, and the Japanese carried them forward, and have now become the world's second largest edible mushrooms all over the world. So who is the number one? The answer is immediate.
Fig. 3 Dipterostachia
Figure 4 Brown mushrooms
3. Bisporus mushroom / Agaricus bisporus, white throughout, the body of the fungus is round and jade, and the flesh of the fungus is firm and dense. It is usually called "mouth mushroom" or "mouth mushroom", but it is not related to the "mouth mushroom" imported through Zhangjiakou in history and native to the Mongolian steppe. This species is currently the world's first edible mushroom, and the most cultivated white variant was discovered in the 17th century. Fig. 4 "Brown mushroom", the brown type of bispora mushroom. One is the jade flawless, the other is buried, but it is the same species, where to reason.
Figure 5 "Apricot abalone mushroom"
4. Parsley side ear /P. eryngi, "apricot abalone mushroom", and "flat mushroom" are in the same family and genus, but their appearance is very different. Its mushroom cover is small and thin, it seems to be dispensable; the stalk is thick and strong, the main edible part, the taste is thick and crisp and tender, and the abalone is somewhat similar, slightly almond flavor after cooking, so it is called "apricot abalone". It was not wildly distributed in China and was originally unknown until 1993, when Japan developed an efficient cultivation technology, that it had the opportunity to bloom everywhere.
Fig. 6 "Enoki mushroom"
5. Shiitake mushroom / Flammulina filiformis, this name is one of the aliases of shiitake mushrooms, but also the more formal Chinese name of "enoki mushroom". "Enoki mushroom" used to be listed as a variant of the woolly-legged shiitake mushroom/F. velutipes, which was identified as a stand-alone species in 2018. What is usually seen is a slender and slender type, or the color is like light gold, or white like jade, all of which are cultivated varieties, which are very different from the wild state. Now it seems that there are more and more white types, "a white cover a hundred ugly", the same applies to mushrooms.
Figure 7 "Crab mushroom"
Figure 8 "White Jade Mushroom"
Figure 9 "Double Spelling"
Hypsizygus marmoreus, a name that encompasses a string of small mushrooms. Whether it is seafood mushrooms, crab mushrooms, or Rausch white jade mushrooms, all of them are cultivated varieties or variants of spotted mushrooms. There is no difference in essence, nothing more than a difference in color, and the bottom of Figure 7 may be what it originally looked like. It is a family of relatives, presumably the taste is not bad, do not have to be too entangled when buying, who buys cheaply who is finished.
Figure 10 "XiuZhen Mushroom"
Seven, ring handle side ear / P. geesteranus, "show rare mushroom", alias a lot, slightly. The same small brother of "oyster mushroom" is somewhat similar in appearance, and the market is sold as an immature fruiting body (and some of them may be called "anchovy mushroom"), and the fungus is petite, so it is called "Xiuzhen". It is said that it is tender and crisp, delicious and delicious, slightly better than "oyster mushrooms". Native to southern India, it was successfully domesticated in 1974 and introduced to mainland China from Taiwan in the 1990s.
Figure 11 Cordyceps borealis
Cordyceps militaris, "Cordyceps militaris", the counterfeit "Cordyceps sinensis", the fruiting body is beautiful orange-red, and the color of my photo is dim, which may be caused by the poor lighting of the market. Even if it is really "Cordyceps sinensis", it is only a vain name, and there is no legendary miracle effect, of course, there is no fake; but the taste of "Cordyceps Sinensis" is not bad, and the soup can also be turned orange-red, you call it nourishing or not nourishing, delicious and good-looking on the line.
Figure 12 "Tea tree mushroom"
Nine, columnar field mushroom / Agrocybe aegerita, the fungus cover is delicate, the stalk is crisp, pure and fragrant, delicious and delicious, in the wild state often grown in the root of the decaying tree in the camellia oleifera forest and its surroundings, so it is also named "tea tree mushroom". Generally in the face of dried products or "dried sautéed tea tree mushrooms" appear in front of people, fresh products are not too common, and there has been large-scale commercial cultivation. It is said that in September 2008, the species was brought into space by the "Shen VII", "laying the foundation for the cultivation of new varieties", in fact, I don't quite believe in "space breeding"... Press not the table.
10. Bulbous mushroom / Stropharia rugoso-annulata, the trade name "matsutake mushroom" or "red matsutake mushroom", is also an imposter, the real matsutake refers to the mushroom of the mushroom family and several other species of the collective name, and this species has no relationship. The fungus body is strong and cute, the fungus cover is ochre red, the stalk is white, which is the rumored "red umbrella umbrella, white pole pole", but it does not prevent it from eating, and the taste is crisp and tender, the umami flavor is strong, and it is one of the top ten traded mushrooms in the international edible mushroom market.
Fig. 14 "Black-skinned chicken fir"
11. Oospore long root mushroom / Oudemansiella raphanipes, the trade name "black skin chicken fir", Yunnan commonly known as "water chicken fir", although there is a name of "chicken fir", but it is in the same family as the real chicken fir and different genus. The "root" of the chicken fir is born on the termite nest, and the termites are in solidarity with each other, and have not yet achieved complete artificial breeding; while the "roots" of this species grow on the rotten wood in the soil, docile and easy to cultivate, and have long been commercially cultivated. Although it is not as good as the real chicken fir, the mushroom meat is crisp and tender, and it is ok.
Figure 15 Mushrooms
Mushroom /Volvariella volvacea, named after the rotten straw species. Edible mushrooms, mushroom cover mushroom stalks are wrapped in the mushroom tray, the shape is round like an egg, black is not slippery autumn like burned charcoal, at this time the most is the meat thick and smooth, delicious taste, "if it is outdated and not picked, then open like an umbrella, commonly known as the old mushroom woman, its price is reduced." Native to southern China, cultivation began 300 years ago, in the 1830s by overseas Chinese spread to the world, is now the world's third largest edible mushroom.
Figure 16 Maitake flowers
Thirteenth, bay leaf porous mushroom / Chestnut Mushroom, commonly known as maitake flower, maitake mushroom, its fruiting body appearance is layered like a chrysanthemum, graceful and colorful, part of the picture is cramped in the crisper box, it is difficult to see the whole picture. It is said that this substance is full of aroma, the fungus meat is crisp and tender, and it is tireless to eat, and in the past, some big fools in China have also pushed it to the throne of "anti-cancer", and the writer Sasu in Japan once wrote about this matter. And can fight cancer and delicious, think of what a beautiful thing, heaven does not have so many good life virtues.
Fig. 17 "Deer antler mushroom"
Fourteen, lotus leaf off the fold umbrella / Lyophyllum decastes, the real name is very strange, and because of the shape, color and deer antler slices of the fungus cover is similar, named "deer antler mushroom". The overall appearance is somewhat similar to the "crab mushroom", but the mushroom cover is larger, the stalk is thicker, the aroma is rich like matsutake mushroom, and the mushroom meat is silky like porcini mushroom, which is most sought after by the Japanese. China began to explore artificial cultivation in 1973, and after 40 years of unremitting efforts, it achieved stable commercial production in Shanghai for the first time in 2013.
Fig. 18 "Pork belly mushroom"
Fifteen, big ge ear / Panus giganteus, also known as the big side ear, the trade name "pork belly mushroom", the earliest cultivated species by the Fujian Sanming Fungal Research Institute isolated from wild fungi domesticated. Its true identity has long been confused, initially as a cup mushroom, later revised to a large cup umbrella /Clitocybe maxima, and finally changed to its current name. One of the characteristics of this species is that the middle of the fungus lid is obviously concave, funnel-shaped or bowl-shaped, and it is said to be "fragrant as bamboo shoots and smooth as pork belly", presumably the stew soup is excellent.
Figure 19 "Snow Lotus Mushroom"
Schizophyllum commune, also known as Schizophyllum commune, also known as fissuret fungus, tree flower. Fruiting bodies are clustered or group-grown, sterile stalks, layered, shaped like chrysanthemums, saying that it is like a lotus flower, so there is also an image of the trade name called "snow lotus mushroom". Its mushroom flesh is tough, the taste is fragrant, delicious and refreshing, and with the blessing of the word "snow lotus", it seems to be shrouded in the aura of health care. It is distributed in both the north and south, and it is said that Yunnan also has a "dried bacillus" flavor, which is particularly good. Estimates on the market are all cultivated.
Fig. 20 Short skirt bamboo thorn
17. Short skirt bamboo thorn / Dictyophora duplicata, a famous edible mushroom. Bamboo thorn is a ghost pen family ghost pen genus more than 10 kinds of similar fungi collectively, the market is generally a long skirt bamboo thorn / D. indusiata and this species, the above figure by the industry big guys identified as short skirt, wrong do not blame me. Mature bamboo thorns, at first glance, look like a tall beauty in a mesh lace skirt, but on closer inspection, it is somewhat indescribable; looking at the length and color of the fungus skirt, you can distinguish between various types, but the dried products are similar. It is cultivated and can be supplied all year round.
Figure 21 Morel mushrooms
Morchella importuna is a branch of "black morel mushroom", named because the surface of the fungus lid resembles a ladder. This species has a wild distribution in Sichuan, Yunnan and southwest Hubei in China, and was once considered one of the "most successfully cultivated" morels, and is also a large-scale domestication and planting of morels in China in recent years, accounting for morels cultivated in China. Coupled with the development of transportation and logistics, fresh products of this species can be seen all over the country.
Figure 22 Boletus
19. Dark brown mesh-stalked porcini mushroom / Phlebopus ortentosus, commonly known as "black boletus", is the only species in the "porcini mushroom" series that can be commercially cultivated, otherwise it cannot be placed on the stalls of Qingdao Vegetable Market. Unlike several other famous "porcini mushrooms", this species belongs to the small porcini mushroom family, but the body is also strong and fat, and it can even grow to the size of a basketball in the wild, weighing 2 or 3 kg. As for the taste, selling fungi will naturally say good, but I have heard that it is not as good as other "porcini mushrooms".
Figure 23 Hydrangea
Hydrangea /Sparassis crispa, Chinese names and Latin scientific names are printed on the packaging box, and there are few businesses like this scientifically rigorous. The fungus is fleshy, emitting many branches from a thick stalk, and the branches form countless zigzag petals, shaped like hydrangeas, and a bit like white fungus. It is said that the aroma is pleasant and the taste is beautiful, and the Japanese are especially good at this bite, calling it "dream magic mushroom", which is really shocking at first glance, and I have never seen the world.
Figure 24 Lion's Mane Mushroom
21. Hericium erinaceus, tender and fragrant meat, one of the famous mountain treasures. Ancient called monkey head, bear paw, bird's nest and shark fin as the four famous dishes, now bear paw has been fasted, bird's nest shark fin is also a vain name, and can not be artificially farmed, only "monkey head" can still be used sustainably. It may be precisely because of the large-scale promotion of artificial cultivation, its value and status have seriously declined, and a few days ago, I actually saw the sale of lion's head mushrooms with "snow mushrooms" as a gimmick, and actually fell into the situation of changing names and surnames.....
Figure 24 White fungus
22. White fungus /Tremella fuciformis, a traditional edible mushroom in China, has always been favored by people. Its fruiting body is composed of more than 10 thin and wrinkled flat petals, and the color is warm and jade, more like a hydrangea than hydrangea. Note that dried products tend to be beige, pure white is a problem, may be smoked with sulfur. According to records, the cultivation of white fungus began in Tongjiang, Sichuan, and at least in 1865, there was large-scale artificial cultivation, and now it is even more commonplace.
Figure 25 Gold ear
23. Golden Ear /T. aurantialba, also known as Yellow Fungus, and Silver Ear are both members of the order Pterodactylum, and the second stage is a close sister of the same family. The style of its fruiting bodies is slightly similar to that of the white fungus, and the upper surface is uneven and shaped like a brain (hence the "brain ear"), with a bright orange, golden yellow or orange-red color. Jianghu people call "plant bird's nest", "lung vacuum cleaner", these are all flickering, plant bird's nest is also enough, how you eat it can not give the lungs "vacuum", take is not a road.
The above is a total of 25 figures and 23 species, including most of the common mushrooms in the market, which will definitely be missed and need to be replenished later. In addition, careful friends may find that I missed a fungus that is as common as "oyster mushroom" and "shiitake mushroom", black fungus /Auricularia auricula, which although common, has never photographed fresh black fungus. Never mind.