中国传统食材之云南野生菌Wild fungi from Yunnan, a traditional Chinese food

野生菌是比较珍贵的，中国云南是野生菌的故乡。在中国自古就有食菌的习惯。中国古籍《本草纲目》中也有记载：“菌有养胃生津、补益提气、平衡阴阳、清肠补肾、利肝明目之功效。”中国云南的野生菌种类较多，有松茸菌，肉质细腻，香味浓郁，别具风味，有很高的营养价值，可以做松茸炖鸡。还有牛肝菌，洁白细嫩，鲜脆可口，可吃火锅或做煎银雪鱼。虎掌菌也很出名，有细细的茸毛，形如虎爪而得名，可炒瘦肉，云南名菜“银芽肉丝虎掌菌”就是虎掌菌制作。其它还有鸡枞菌、干巴菌、猴头菌、羊肚菌、黑松露菌等等，都有自己的特色，十分营养美味。

Wild fungus is relatively precious, China yunnan is the hometown of wild fungus. Eating bacteria has been a habit in China since ancient times. It is also recorded in the ancient Chinese book compendium of materia medica: "bacteria have the functions of nourishing the stomach, generating fluid, nourishing and improving qi, balancing Yin and Yang, clearing the intestine, nourishing the kidney, and benefiting the liver and eyesight." There are many kinds of wild bacteria in Yunnan, China. For example, matsutake fungus, whose meat is fine and smooth, fragrant, with unique flavor, which has high nutritive value, and people can stew chicken with it. There is also porcini, which has a white and delicate surface and tastes fresh, crisp and delicious. It can be served with hot pot or fried silver snow fish; Tiger palm fungus is also very famous, it has thin fine hair, its shape like a tiger claw, hence the name. It can be stir-fried with lean meat. The famous Yunnan dish "Shredded Pork and Sprouts Tiger Palm Fungus" is made with tiger palm fungus; Other fungi include collybia albuminosa, thelephora ganbajun, hericium, morchella, black truffles, etc., all of which have their own characteristics, and are also very nutritious and delicious.