Sterile is not summer!These 9 extremely umami, miss another year

From July and August each year, it belongs to Yunnan people. In summer, the rain is rich, the fungus grows up, and the people of Yunnan ushered in the favorite "eating season".

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Drunk East@

In Yunnan, the types of wild bacteria can be divided into two outlines, eleven, thirty -five subjects, ninety -six genus, and about 250 species. Two -thirds of them are mild toxic.

Every year, the news of various Yunnan people eating fungi poisoning is like one by one rushing to KPI.

They looked at it and were incoherent. Some sang "忐" in the hospital, and some could see all the charm and strange beasts in the Shan Hai Jing. Even so, it can't resist the "heart" of Yunnan people.

The reason is because wild fungus has artificially cultivated mushrooms unparalleled!

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Mounting the mountain Caishezi

When eating bacteria, be sure to pay attention to eating safety. Do not consume the bacteria you do n’t know at will. Be sure to fry and thoroughly cook it when cooking.

Try not to mix with a few types of bacteria. When eating bacteria hot pot, choose a high safety coefficient, and cook for 15 minutes after boiling. Generally, you need to increase garlic in fried bacteria, which can reduce the toxins in the fungus and reduce the risk of poisoning.

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Germ

The fungus is more likely to be simplified into "mushrooms" in our culture. According to research, the history of Chinese people eating mushrooms can be traced back to the Yangshao culture period from 4000 BC to 3000 BC.

The ancients believed: "bacteria, the essence of the heaven and earth, absorbing the aura of the sun and the moon." The ingredients are noble.

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Mushroom soup

The source of the umami flavor is some flavored amino acids like glutamic acid, and a flavored nucleotide like myase. The former is the main component of MSG, while the latter appears more in condiments such as chicken essence. Neither MSG and chicken essence are fresh, how can it make people not addicted?

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Misty bull in the fungus

People in Yunnan eat fungi, which can be described as time.

There are many varieties of wild edible fungi in Yunnan, high yield, long bacteria, and can be harvested and enjoyed in May to October. Corbal bacteria, chicken gangs, and matsutake are precious wild bacteria.

The fungus can be so rich, and it also benefits from Yunnan's unique geographical conditions.

It seems that wild bacteria that can be raw and can be picked up everywhere, and the growth conditions are actually extremely harsh. When the mycelium sprouts, the heat is sufficient, but the temperature and light cannot be too strong; when the bacteria harvest, the temperature difference between day and night should be large, and the rainfall must be abundant.

Yunnan's low -weft and humid climate environment and plateau mountain terrain are very suitable for the growth of wild edible fungi. Yunnan has also become the largest wild fungus "kingdom" in the country.

Matsutake, green bacteria, dried Bacteria, Chicken Bacteria, Beltic Hepatobacteria, Elderly Bacteria, Chicken Oil Bachelor, Black Tiger Palm, Pear Nest ... Nine bacteria and sixteen, from charcoal grilled, stir -fry, steamed, dry fried fried frying The method of eating the braised and cold to stewed Yunnan fungi is more dazzling.

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Yidao@stewing confinement old chicken soup

In order to let everyone go to Yunnan, we can eat such a delicious bacteria, we found 9 wild fungus dishes in the well -known restaurants in Shanghai, so that you can taste it once!

The most expensive fungus in Yunnan is not a truffle and pine duo, but the seemingly not eye -catching dried Bacteria. Matsutake is the most expensive in the local market, and it is only a few hundred yuan. The highest can be bought for 2,000 pounds.

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Ganba bacteria, Wang Zengqi said it was like "stepping on a flat horse honeycomb"

Ganba bacteria have a unique and strong aroma. Wang Zengqi said that it has an old Xuanwei ham fragrance, Ningbo's scent of white fish scent, the flavor of Suzhou Fengji, the fragrance of Nanjing duck gangsters, and the fragrant smell of pine hair. In front of the stem bacteria, other bacteria are not worth mentioning.

Linjiang Banquet-Ganba bacteria fried lobster

Address: No. 216, Fucheng Road, Pudong New District

Business hours: 11: 00-14: 00; 17: 00-21: 30

The restaurant is located in the century -old European -style villa in Lujiazui Binjiang. Looking up at the skyscraper buildings of Lujiazui, and looking at the "World Architecture Expo Group" across the river, watch the epitome of Shanghai.

As a native of the Suzheben Restaurant with black pearls, it is their unique task to make Yunnan fungus.

The crickets of the dried cymbal lobster can smell the slightly domineering aroma of dry Patsses, and in the hot summer, it smells such a strong aroma.

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Treatment of stem bacteria

The treatment of dry Patsses is also very troublesome. Its bacteria are mixed with impurities such as pine needles and rot leaves.

Not only must it be treated finely, but also the hot oil stir -fry to stimulate the unique aroma of dried Bacteria. In order to cooperate with the dried bacteria, the sauce of lobsters, the flavor of the scent is rich and the taste of the Jiangsu and Zhejiang is rich, and the taste level is abundant.

Take a bite of lobster meat, the thin sauce flavor is permeated in the mouth, but the taste does not cover the sweetness of the lobster itself. It is matched with dry bangs that are fried to dry fragrance, and the entrance is fragrant and seductive with lobster.

Yidao-Ganbaobacteria Lobster Stir-fried Beihai Gong

Address: 2nd floor of Yifeng Bund, No. 88 Yuanmingyuan Road, Huangpu District

Business hours: 11: 00-14: 00; 17: 00-21: 00

Yidao, Michelin Yixing, Black Pearl Drilling Restaurant, focusing on Huaiyang cuisine, is a "tea" as the cited, water first, tea -enlightened, tea culture, and "tea culture" as the core element. Dining room. The inspiration of the restaurant chef of the restaurant is the inspiration of the restaurant. Summer is approaching, combining fresh crayfish and delicious mushrooms.

The most important thing about stir -fried food is the stir -up. Yidao moved this process from behind the scenes. The cooking process was noisy, and the aroma was overflowing.

The dry -fragrant dried Bacteria and the soft and waxy Beihai male fish glue competed all over the table, paired with the huge crayfish and the golden Cancan shrimp brain, each bite enjoyed.

The most surprising thing is that the gold is not changed in it, and the strong aroma of gold can not only appetite, but after combining with dried Bacteria, the fragrance of the bacteria is stronger.

1877 · Guizhou-Maotai wine flames and dried Bashabing chicken

Address: No. 527, Hongzhong Road, Minhang District

Business hours: 11: 00-22: 00

1877 · Qian is an upgraded version of Qianxiang Pavilion. It is a new work brought by Mr. Li Jianzhong's concentration of studying Qian cuisine for 22 years. It is also the "king" of Guizhou cuisine today.

Here, the fragrance of Moutai's sauce and the fragrance of dried Bacteria created a new taste experience.

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Picture source@1877 · Guizhou official

During the Republic of China, the commander of the Guizhou Army entertained the Sichuan Supervisor and Governor Cai Yan with the "Moutai Chicken".

The restaurant will select the third and seventh after the wine of the Moutai brewing process, with the strong aroma of dried dried bangs, and the chicken is slow.

The wine song exudes a strong aroma. The sauce penetrates the chicken texture, the meat is delicate, and the flavor of the precious wild fungus is sprinkled with the flavor of Moutai, delicious and "intoxicating".

Xinrong Ji-Ganba Based on Fish Rice

Address: No. 600 BFC Bund Police Center, No. 600, Zhongshan East Road, Huangpu District

Business hours: 11: 30-13: 30, 17: 30-20: 30

China has been picked up to Michelin Star, and has always been known as the "Chinese Celestial Film". Every time you go to a city, you will be sought after by local diners.

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Picture source@图 图 图 图

In Yunnan, dried Bacteria is usually fried with screw peppers and cloud legs. Xinrong Ji combines with fish baked rice with fish and fish in the store.

This bowl of fish rice uses sea fishing and fish, and fish in July is the tender and deliciousness of the year. After the secret system, the dried Bacteria retains the domineering aroma but does not nose, and combines it with fish to complement each other.

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Picture source@图 图 图 图

The fragrance of dried Bacteria and the freshness of the fish, mixed with rich oil, took the lead in capturing rice first. The addition of yellow croaker and handmade sausage was the careful thinking of Zhejiang people. The taste.

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Bull liver

The "Volkswagen Lover" has a high yield and the price is also close to the people. It is the most commonly used delicious food in the Yunnan people. It is divided into red, yellow, black, and white varieties. Frying, cold, and soup are common ways to eat. Beltics is toxic and does not match garlic when doing it, that is dizzy!

Drunk East-Mushroom Black Pork

Address: L5-M504, Daning Jiuguang Center, Republic New Road, Jing'an District

Business hours: 11: 30-14: 00; 17: 00-22: 00

Black pearls drill into the east, focusing on Taizhou creative dishes, small yellow croakers, nine shrimps, roasted roasted, catfish, drunken fried chicken, crispy fat intestines, crispy beef is a must -order every time you visit Drunk East.

When the fungus season is coming, Drunk Dong takes advantage of the fresh Yunnan fungus, and once again launch a must -order -double mushroom explosion black pork.

The two mushrooms are on one end of the black pork. The fragrance and the fragrance of the meat take off. Black and white, with the green coriander segment and red pepper, the color is rich, which makes people look bright.

The aroma of Black Bull Hepatobacteria is the most rich in yellow, black, and white. The soft and tough Black Bulls liver with chewy Pleurotus eryngii mushrooms, which has a richer taste.

The pork belly was fried with a dry fragrant, and the black beef liver bacteria were slowly stir -fry with hot oil. The fragrance of the bacteria was strong, Pleurotus eryngii was as thick as abalone. The three were cleverly fused. Essence

The only pity is that the stunning seasonal dish is only one month of appreciation, and it takes time to taste it.

Yuexuan-dried beef liver bacteria fried beef decis

Address: 87th Floor, Shanghai Global Financial Center, No. 100 Century Avenue, Pudong New District

Business hours: 11: 30-14: 00; 17: 30-21: 00

"Yuexuan" is a new Chinese restaurant built by Shanghai Baiyue in 2019. The height of the 87th floor has become the highest Chinese restaurant in Shanghai in one fell swoop. It is the most beautiful to sit in the restaurant overlooking the Huangpu River.

At the same time, Yuexuan was transported from Yunnan to the air liver bacteria and produced a dried dried beefedic bacteria fried beef decis with Yunnan.

There are many types of beef liver bacteria, and the restaurant uses 7-9 cm of oxer. This size of beef liver bacteria is delicious and tender, which is most suitable for stir -fry.

The money belly used the unique salt marinated by Jiangnan, and it was already full of fragrance. The combination of the two, combined with Hanyuan Zanthong, bullets, pepper, Guizhou Erjing Chili and Sichuan Xiaoshi pepper, there are spicy, fragrant, and red.

Stir -frying through low heat, the slices of bacteria made are between semi -dry and semi -wet, and the bite is extremely elastic. Disc disc. The fungus season is short, and the dishes are only 1 month. You must hurry up if you want to try your best. If you are not able to eat spicy food, you must inform them in advance, be careful of the stamina of peppers.

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Green bacteria

Green fungus is the most rich in June to September every year. The best green bacteria are just half opened in the cover of the bacteria. Like a bud with buds, tender and strong, green head bacteria are soft and sweet, and the taste is slightly sweet. The entrance is tender and used to stew the most suitable.

Yidao-Green Bacteria Roast Chicken

Address: 2nd floor of Yifeng Bund, No. 88 Yuanmingyuan Road, Huangpu District

Business hours: 11: 00-14: 00; 17: 00-21: 00

The green bacteria roasted chicken is improved from the classic Huaiyang cauliflower church chicken. The tender green bacteria that comes from Yunnan's air from Yunnan every day, let the delicious dishes add a fresh spirit.

Chicken is a small cock that is only half a year, which follows the practice of Huaiyang Farmers.

The sauce red chicken and round mushrooms are wrapped in the fragrant sauce, which can instantly arouse appetite.

The green bacteria, which are not completely opened, are delicate and delicious. After the entrance, it is salty and slightly spicy, mellow and crispy, fresh and fragrant.

Linjiang feast-crab powder green bacteria burn tofu

Address: No. 216, Fucheng Road, Pudong New District

Business hours: 11: 00-14: 00; 17: 00-21: 30

Linjiang Banquet combines Yunnan's fresh green bacteria with crab powder tofu in Jiangnan to create a "limited edition of crab powder tofu" with extreme umami.

The fragrance of golden color, crab powder and mushrooms are intertwined, and they smell the tongue.

The shrimp meat is directly brewed into the fresh green bacteria, and the soup is slow. The unique flavor of the green bacteria directly penetrates into the tender shrimp gum.

It is not wasted by absorbing the sweet soup with green bacteria.

As the saying goes, "busy, don't forget June Yellow" The short crab season after the beginning of summer is the most anticipated thing throughout the summer.

The restaurant uses fresh June to remove crab powder to pick up crab meat, and slowly refine this golden crab oil with patience and skills. The tofu is full of crab and yellow essence.

The green -headed shrimp glue was covered with strong crab flour, swallowing it regardless of the image, and slowly chewing in the mouth. Green bacteria are fresh and smooth, and the crispy teeth of shrimp gum are intertwined with the fragrance of June yellow, which is extremely beautiful.

If you want to eat all the freshness of the bacteria at a time, it is appropriate to gather a variety of wild bacteria together.

The fragrance of chicken gangsters is elegant and strong, delicious beef liver bacteria have high sugar content, fresh sweet and smooth, and chicken oil bacteria with apricot aroma, which can fully absorb meat oil. The mouth is full of oily and fresh fragrance!

Yidao-Yunnan Wild bacteria stewed confinement old chicken soup

Address: 2nd floor of Yifeng Bund, No. 88 Yuanmingyuan Road, Huangpu District

Business hours: 11: 00-14: 00; 17: 00-21: 00

In the fungus season, drinking a pot of fresh and rich bacteria soup is the biggest respect for this season. This year, the fungus was difficult to transport, and we found the old chicken soup with 7 kinds of high -quality wild bacteria in Yidao.

The clear chicken soup, which was stewed for 8 hours, was put on the cart by the cart, and the lid was opened and looked at the hot air in the pot. He couldn't help swallowing.

Chicken bangs, chicken oil bacteria, delicious cattle, cooked bacteria, bamboo crickets, and the old man's bacteria are put on the pan one by one.

After stewing for a moment, the chicken soup is clear with golden, mixed with the rich mushrooms and the rich freshness. The taste makes people look bright, and the freshness is amazing, and it is moist and comfortable after the lower belly.

If you want to eat this dish, you must remember to book the fresh chicken soup that was pre -book before it was stewed for 8 hours, but it was not at any time.

The seasons of the fungus are very short. If you want to eat, you must fight against time. It is understood that most of these dishes are only about 1 month left. If you want to taste the most tender fungi, you need to hurry up.

Responsible editor: Hattie

Edit: Phoebe

Photography: VC

Part of the picture comes from the Internet

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