Yunnan nutritious Chanterelles 100 g

Introduction to Yunnan Chanterelles

General Information

• Scientific Name and Classification: The scientific name of Yunnan chanterelles is Cantharellus yunnanensis Chiu, belonging to the family Cantharellaceae and the genus Cantharellus.

• Distribution Area: They are mainly distributed in Yunnan, Guizhou and other places, and are widely produced in central Yunnan, southern Yunnan, western Yunnan, northeastern Yunnan and other regions in Yunnan.

• Growth Environment: They mostly grow on the ground in mixed forests. In summer and autumn, they often grow on the ground of needle-broad-leaved mixed forests on gentle slopes with good drainage, and they grow in groups or nearly clustered.

Morphological Characteristics

• Pileus: The diameter is 1.5-5 cm, slightly concave in the middle, with fine down, and the edge is wavy and involute, with a pale orange-yellow color.

• Hymenophore (Flesh): It is white and tender in texture.

• Gills: They are white, and later turn pale salmon color, thick and narrow, dichotomously forked, sparse, and decurrent.

• Stipe: It is 3-5 cm long and 0.5-1 cm thick, with irregular small grooves, tapering downward, white, and with fibrous stripes.

Nutritional Value

It is rich in various nutritional components such as protein, amino acids, fat, carbohydrates, vitamins, carotenoids, crude fiber, and minerals like calcium, iron, and phosphorus. Its vitamin B2 content is abundant, which is 15-40 times that of ordinary vegetables.

Efficacy and Function

• Medicinal Efficacy: It is warm in nature and sweet in taste, and has the effects of clearing the eyes, benefiting the lungs, invigorating the intestines and stomach, and refreshing and tonifying qi. Regular consumption can treat diseases such as rough or dry skin caused by a lack of vitamin A, keratomalacia, etc.

• Health Care Function: According to foreign clinical verification, chanterelles also have certain anti-cancer activity and have a certain inhibitory effect on the growth and spread of cancer cells.

Cooking Methods

It can be used as a single ingredient for a dish, or it can be paired with various delicacies from mountains and seas, vegetables, and poultry. Common cooking methods include stir-frying, braising, stewing, boiling, etc., such as stir-fried chanterelles with garlic, braised chanterelles with tremella and pigeon eggs, clear soup with chanterelles, etc.