China is a major producer of porcini mushrooms, with an average annual production of around 50,000 tonnes and over 90% exported around the world, accounting for about half of the world's trade, making it the world's largest exporter of porcini mushrooms.
The north-eastern and south-western regions are the largest producers of porcini mushrooms in China, with Yunnan producing the largest amount and the highest proportion of the thickly scented variety commonly known as blackhead.
Dried is the oldest form of porcini processing. The flavour of sliced porcini mushrooms is very strong, much stronger than fresh porcini mushrooms, and a few slices in a room will fill the room with the delicious smell of porcini mushrooms. Chinese people usually use porcini mushrooms in stir-fries with meat, eggs, and vegetables, or of course in soups. No matter how they are prepared, the taste and flavour of the porcini mushrooms will leave you with the feeling that the flavour will never end. It is important to remember that porcini should not be eaten raw as it can cause stomach upset. It's a delicious alternative to the meat you're used to, and a truly rare delicacy.
Porcini includes protein, fat, zinc, iron, copper, magnesium, potassium and sodium. It has the effects of cooling down the body, soothing the blood, dispersing cold, relaxing the muscles and replenishing the blood, nourishing the weakness and improving the spirit, and is one of the ingredients of the Chinese medicine "Shu Tendon Pill", a gynaecological remedy for infertility.
牛肝菌包括蛋白質、脂肪、鋅、鐵、銅、鎂、鉀和鈉。 具有降溫、活血、散寒、舒筋補血、補虛益氣等功效，是中藥“舒筋丸”的成分之一， 不孕不育的婦科療法。