**Rich and Intense Aroma**: The dried Tricholoma matsutake has a very distinct and charming aroma. This aroma is rich and mellow, with a pronounced mushroom fragrance, and it is also intermingled with a hint of fresh scent similar to pine needles and the aroma of the earth. It is a complex and unique aroma. During the soaking and cooking processes, the aroma will be fully released, instantly enhancing the olfactory appeal of the dishes and making people feel delighted as soon as they smell it.

**Full-bodied Texture**: After being soaked and rehydrated, the dried Tricholoma matsutake has a substantial texture. The mushroom flesh has a certain degree of toughness and chewiness. When chewing, you can feel the tenderness and firmness of the flesh, providing a satisfying and fulfilling texture experience. Moreover, the texture of the matsutake can still maintain a certain degree of elasticity after cooking and will not be overly soft and mushy, adding rich texture layers to the dishes.

**Exceedingly Delicious Taste**: The delicious taste of the dried Tricholoma matsutake from Yunnan is very prominent. It has a rich and long-lasting umami flavor. Its umami is not a simple and mild freshness but has a certain depth and complexity, similar to the intertwined flavors of multiple umami substances. During the cooking process, the dried Tricholoma matsutake can fully infuse its deliciousness into other ingredients, playing an excellent role in enhancing the freshness. Whether it is used for making soups, stews, or stir-fries, it can make the overall taste of the dish more delicious and rich, leaving a memorable aftertaste.