Where do truffles come from? China's main producing areas are concentrated in these two provinces

The truffle has a fragrance only God knows; because of the lightning-like veins revealed when it is cut open, it is also called the daughter of lightning. It is in great demand and highly valuable. Every autumn and winter, devoted fans of Western cuisine rush to find truffles on their tables. This unassuming truffle, which exudes a subtle, irresistible aroma, has fascinated humans for thousands of years.Where do truffles come from? In China, the main producing areas are mainly concentrated in which two provinces?

1. Where do truffles come from?

1. Piedmont: The Piedmont region in northwestern Italy lies in the upper Po River valley, bordered by the Alps to the west and north and by the Ligurian Apennines to the south. In this region, Alba in the province of Cuneo produces white truffles.

2. Croatia: White truffles have been found only in Italy and Croatia on the Balkan Peninsula. They range in color from slightly golden to light brown (beige) or pale brown, with patches or fine veins in brown or milky white, and vary in size, from as small as a golf ball to as large as an apple. In a good year, the world output of white truffles is only 3 tons, compared with about 35 tons of black truffles per year, which shows just how precious they are.

3. Sarlat: Sarlat is rich in black truffles and foie gras. Nearly all of France's famous foie gras manufacturers are concentrated here, and Sarlat cuisine indeed holds a place in the cuisine of southwestern France.

4. Provence: Provence black truffles make this the most important black truffle producing area in the world, accounting for 90% of France's output. The main production centers are concentrated in Tricastin in the north, with an annual output of around 30 tons.

5. Mainland China: China also produces truffles. They look very similar to French black truffles, but the scales on the outer skin are relatively small and the white veins inside are finer and denser. They mainly grow on the fibrous roots of pine trees, which is also the origin of the Chinese name “songlu” (truffle). The main producing areas are in Sichuan and Yunnan. Mature Chinese black truffles have a complex mushroom aroma, a scent that is hard to comprehend.

6. Taiwan, China: According to the latest reports, a small amount of truffles also grows in the high-altitude mountain areas of Taiwan Province, China. They are very similar in appearance to French or mainland ones and belong to a closely related source, but Asians generally have little contact with or knowledge of this delicacy, so it has not been commercialized.

2. How are truffles eaten?

1. Cold-dressed truffles: Clean the truffles thoroughly, slice and prepare them, add seasonings such as an appropriate amount of shredded ginger, mint leaves, soy sauce, and fragrant vinegar to taste, mix evenly, then leave in a dry, odorless place for 20 minutes before eating.

2. Truffle sashimi: Clean fresh truffles thoroughly and cut them into slices (2-4mm) for later use. Put mustard, fragrant vinegar, soy sauce, or seasonings adjusted to personal taste such as soy sauce, chili oil, and sesame oil into a dipping dish. Take the prepared truffle slices, dip them in the seasonings, and eat directly.

3. Stir-fried truffles: Clean the truffles thoroughly (usually with a bristle brush), slice or shred them, and stir-fry them in hot oil for 5—10 minutes before eating (stir-frying with cured ham oil and shredded ham gives an even better taste).

3. How can truffles be distinguished as genuine or fake?

1. Summer truffle. Its shape is irregular, and its skin is dark black with very coarse warty granules. When cut open, it is white if immature and coffee-colored if mature. It has a very strong aroma, matures in August, and has extremely high nutritional and health value.

2. Mother-and-child truffle. Its shape is nearly round but with natural depressions. Its skin is white when immature and brown when mature, with very fine warty granules. When cut open, it is white when immature and black when mature. It has a faint aroma, matures in December, and has very low nutritional and health value.

3. Black truffle. Its shape is nearly round. Its skin is reddish-brown when immature and brown when mature, and it also has relatively coarse warty granules. When cut open, it is white when immature and black when mature. It has a strong aroma, matures in December, and also has extremely high nutritional and health value.