Mountains and rivers, sun and moon, rivers, lakes and seas to explore the motherland's great rivers.
Spanning tropical monsoon climate, temperate monsoon climate, subtropical monsoon climate, temperate continental climate, plateau mountain climate has created China's vast land.
To the north is the Songnen Plain, where high-quality soybeans are bred by the black soil, and to the matsutake under the red pine of Shangri-La in Yunnan in the south. Regardless of the east, west, south, north, and south, after being fried and steamed, it is a delicious dish with great regional characteristics. In order to give back to nature's preference for China's gifts, people collect, pick, dig, catch and cook the delicious ingredients.
In the natural hybrid forest of Shangri-La, pine and oak trees, there is a kind of elf-like ingredient - matsutake mushroom. Shangri-La in Yunnan is the largest producer of matsutake mushrooms in China. Matsutake is nature's reward for places that still maintain a pure land and are not polluted. The growth of matsutake has very strict congenital conditions: there can be no pollution, and any pollution will affect the composition and development of matsutake buns, so in today's polluted environment, the place where matsutake mushrooms are picked must be in the corners of the pristine deep forest that can only be reached by arduous trekking. To this day, matsutake mushrooms cannot be artificially cultivated. And the growth is slow, the hyphae take 5-6 years to grow out, and whether it can grow up depends on fate, the result is still less yield.
Picking matsutake mushrooms is an extremely laborious task, and often very experienced pickers will also eat in front of nature. Matsutake mushrooms usually grow at the roots of trees such as akamatsu and hemlock, especially Akamatsu, which is the most representative, hence the name Matsutake. Experienced pickers are always keen to find matsutake buried under pine needles. When the matsutake mushrooms are carefully planed out, the fungus pit is immediately covered with pine needles on the ground, only in this way can the hyphae not be destroyed, in order to continue the gifts of nature, the pickers carefully abide by the rules of the mountain forest.
Scarce things are more expensive, and the lack of production of matsutake and the development cycle of airports have led to a soaring market price of matsutake mushrooms. China began to enter the matsutake market in the past three decades under the influence of Japanese food culture. Often high-quality matsutake mushrooms can buy hundreds of thousands of yen a pound or even millions of yen. Such a crazy price is not surprising. This also reflects the Japanese people's fanatical pursuit of matsutake mushrooms since ancient times.
However, in the domestic matsutake such as high-grade fresh mushrooms are not as exaggerated as in Japan, on the one hand, the demand for matsutake mushrooms in China is not high, and it has not reached the point of extreme obsession, on the other hand, it is because there is a platform such as the rice 1080 ° platform for inexpensive support. Always grasp the market price so that there will be no crazy pricing like Japan.
People's love of mushrooms can be largely attributed to its deliciousness. Mushrooms contain a large number of free amino acids, of which the content of glutamic acid, the source of umami, is quite high. As a result, mushrooms are the largest source of umami in addition to meat and seafood. Legend has it that after the Atomic Bomb Incident in World War II, the only life that survived was matsutake mushroom, so matsutake mushroom is like a miracle of life in the eyes of the Japanese, and it is said that matsutake has the effect of preventing and treating cancer, and the matsutake alcohol has the ability to break down cancer cells. In addition, we also found that matsutake alcohol is commonly used in Japanese miso soup and soy sauce, it can be said that the preference for the unique taste of matsutake is based on the taste preferences caused by the Japanese people's eating habits for thousands of years, and falling in love with the taste of matsutake is the choice in the Genes of the Japanese.
As we all know, Japan is a country that pays attention to the ritual sense of eating, so the fresh matsutake that is regarded as a treasure must also have a variety of ways to eat, the most common simple way to eat is to cut the matsutake into thin slices of rice and mix it together, plus soy sauce seasoning, a simple case dish but let the room overflow with the aroma of matsutake mushrooms. In addition, in high-end cuisine, matsutake is mostly made with sashimi and grilled sashimi, which requires a high degree of freshness of matsutake mushrooms, and depending on the region, the Kanto people, such as Tokyo, like to open umbrellas and have straight and large matsutake mushrooms. People in the Osaka area of Kyoto prefer matsutake with umbrellas and consider them to be fragrant. Whether it is as beautiful as a girl without an open umbrella, or as strong as a mature woman, it makes many diners dream.