Poplar mushroom fresh and hot garlic paste, Flammulina velutipes instant soft canned, Ganoderma lucidum palm ginseng rice wine, Pine antler safflower health wine... This is not a menu in a restaurant, but a food developed by scientists to exploit the rich and delicious wild edible fungi in Tibet.

 

Fang Jiangping, director of the Tibetan Plateau Ecology Research Institute, told Xinhua: "Tibet is rich in wild fungi resources. We have conducted in-depth research and a large number of experiments on wild edible fungi and developed a series of wild fungi food in Tibet."

 

According to preliminary statistics, there are more than 1000 kinds of wild fungi and 600 kinds of large economic fungi, accounting for two-thirds of the known species in China. Among them, there are dozens of species with wide distribution, high efficacy, high value, good efficiency and a certain amount of resources.

 

"However, restricted by special geographical and transportation factors, the development and utilization of wild plant resources in Tibet has been at a low level, and the abundant fungal resources have not been fully and effectively utilized. Over the years, most of the local people, except for collecting a few fungi for food or selling at low prices, were in a state of spontaneous extinction, resulting in a serious low value-added of the fungal resources in Tibet. Fang Jiangping said.

 

He said that poplar fungi are abundant in Linzhi area, but poplar fungi and other edible fungi are difficult to store and transport for a long time. In order to avoid oversupply during the peak production period, it is a good way to process poplar fungi fresh and hot garlic paste into a delicious compound condiment.

 

Like a chef, the scientist also introduced the process of making poplar mushroom sauce with fresh and hot garlic paste, including poplar mushroom, bean paste and fresh garlic.

 

In addition, scientists have developed a safflower health wine containing valuable medicinal materials. Trichosanthes matsutake, which is mainly produced in Japan, China, Korea, Mexico, Canada and other countries, is a valuable edible fungus with rich nutrition; saffron is famous for nourishing blood and promoting blood circulation, and is a good gynecological medicine. According to their characteristics, scientists developed health preserving wine.

 

Fang Jiangping said: "At present, the development of wild edible fungi in Tibet is only a preliminary product, in return for low economic value. The purpose of our study is to provide a feasible technical route for further processing and development, and to lay a foundation for the industrialized production of wild edible fungi in Tibet and to enhance their value.