Where are shiitake mushrooms produced? A detailed introduction to the distribution of the main producing areas

Shiitake mushrooms are the finest among shiitake mushrooms and have long been known as the “treasure of the mountains.” They are renowned at home and abroad for their large caps, thick flesh, low water content, and long storage life. Their production maintains a natural and pure character, and they are celebrated in the mushroom world for their fragrant flavor and pure quality, with flesh like ice and jade. Because of their beautiful appearance and crisp, delicious taste, they are also called a delicacy for the banquet table. Now let us take a look at where shiitake mushrooms are produced!

Where are shiitake mushrooms produced?

1. Henan: Henan Province is a major province for shiitake mushroom production in China, distributed in Xixia County, Nanzhao County, and Neixiang County in Nanyang City, Lushi County in Sanmenxia City, and Biyang County in Zhumadian City. Among these, Xixia County is the largest shiitake mushroom producing area in the country.

2. Zhejiang: In Zhejiang Province, the shiitake mushroom producing area is concentrated mostly in the Lishui region. Qingyuan and Longquan mainly use drying, while Lishui, Suichang, Pan'an, and other counties and cities mainly sell fresh mushrooms.

3. Fujian: Fujian Province was once a major province for original shiitake mushrooms in China, with planting in many counties and cities across the province, but in recent years it has decreased significantly, and its total volume accounts for a relatively small share in China.

4. Hubei: Hubei Province is one of the main shiitake mushroom producing areas in China, among which Suizhou has relatively better shiitake mushroom yield and quality.

5. Shaanxi: Shaanxi Province is a traditional major producing province for shiitake mushrooms, but the mushroom volume has been declining year by year. In the past two years, bag-cultivated mushrooms developed relatively quickly.

6. Hebei: Hebei Province has seen great development in shiitake mushrooms in recent years, mainly for fresh sales. Because it is mainly fresh mushroom sales, it has little impact on dried mushrooms.

Tips for selecting shiitake mushrooms

1. Smell: Higher-quality shiitake mushrooms have a pure, natural aroma with no off-odor and smell quite pleasant. Some shiitake mushrooms on the market, however, smell sour or clearly of pesticides. Such shiitake mushrooms generally do not meet quality standards; they are mostly spoiled or contain many chemical components, and eating them can harm the human body, so they must never be chosen when purchasing.

2. Appearance: Superior shiitake mushrooms are relatively large, with relatively natural patterns, no traces of insect bites, fewer impurities, thick caps, and smooth cap surfaces. Inferior ones are generally not very large, and on closer inspection the surface may still show signs of small insect bites, with relatively more impurities, and the surface sometimes appears shriveled.

3. Processing: High-quality shiitake mushrooms generally have their bases trimmed clean for convenient eating, and they use fully dehydrated processing, with good dryness and a moisture content of about 13%, retaining nutrients relatively well. Some inferior shiitake mushrooms mostly keep the base and use sun-drying, with a moisture content of about 10-11%, and nutrients are lost relatively more.

4. Color: Top-quality shiitake mushrooms are mostly processed naturally and carefully selected. In terms of surface color, most are relatively natural and will not be overly white or overly yellow. Some merchants on the market use cheaper shiitake mushrooms to replace shiitake mushrooms. Such products mostly have fewer patterns, dull color, and some surfaces even have wrinkles.

5. Flesh: When choosing shiitake mushrooms, never forget to check the flesh. You can break open a shiitake mushroom and inspect it carefully. Generally, high-quality shiitake mushrooms, when broken open, are hemispherical, with large curled edges and a chrysanthemum-heart-shaped white cracked interior, and are top grade. The flesh is relatively thick but relatively soft, with fine white lines tinged with light yellow. Some shiitake mushrooms of poorer quality mostly have thinner and harder flesh.

How to eat shiitake mushrooms

1. Scrambled eggs with shiitake mushrooms

[Ingredients] 10 dried shiitake mushrooms, 2 eggs, 4 Hangzhou peppers, 25 grams peanut oil, 2.5 grams salt, 5 garlic cloves, 5 grams light soy sauce.

[Method] ① Beat the eggs and set aside. Soak the shiitake mushrooms in warm water in advance until they have no hard core, then cut into strips. ② Wash the Hangzhou peppers and cut into small sections. Peel the garlic and slice. ③ Put an appropriate amount of peanut oil in a flat-bottomed pan. After the oil is hot, add the egg liquid, quickly scramble until separated, and remove. Add a little more peanut oil and put in the garlic slices to release fragrance. ④ Add the cut shiitake mushroom strips and Hangzhou peppers, add a large spoonful of boiling water, and stir-fry over medium-low heat until the shiitake mushrooms are fully cooked. ⑤ Add half a spoonful of salt and one spoonful of light soy sauce, stir-fry evenly, add the scrambled eggs, and stir-fry over low heat for 1 minute until the eggs absorb the flavor, then turn off the heat and serve.

2. Braised shiitake mushrooms in oil

[Ingredients] 150 grams soaked shiitake mushrooms, 10 grams scallion sections, 5 grams ginger slices, 10 grams cooking wine, 3 grams salt, 5 grams white sugar, 0.2 grams monosodium glutamate, 150 grams clear broth, 50 grams sesame oil.

[Method] ① Remove the stems from the shiitake mushrooms, wash away the sand and mud, and squeeze out the water. ② Place a wok over high heat, add 40 grams sesame oil, heat until 50% hot, add the shiitake mushrooms, and stir-fry a few times. ③ Add soy sauce, white sugar, refined salt, and clear broth. After bringing to a boil, reduce the liquid over low heat. When the liquid is almost dry, add monosodium glutamate, drizzle with 10 grams sesame oil, remove, and let cool. ④ Arrange the shiitake mushrooms one piece overlapping another in a ring on a plate, put more in the middle, and shape it so it bulges slightly.

3. Plain braised shiitake mushrooms

[Ingredients] Half a jin of shiitake mushrooms, 30 milliliters soy sauce, 20 milliliters vinegar, 20 milliliters water starch, one small spoonful chicken essence, chopped scallion, minced ginger, salt, white sugar, black pepper.

[Method] ① Soak the shiitake mushrooms in rice washing water for 10 minutes to remove the sand and mud under the caps, then remove the stems of the shiitake mushrooms, and use a small toothbrush to clean the sand and mud in the gaps on the back of the caps. ② Cut the shiitake mushrooms diagonally into slices 1-1.5 cm thick. ③ Heat the pan, add about 20 milliliters oil, and when the oil temperature is about 60% hot, add chopped scallion, stir-fry a few times, pour in the cut shiitake mushroom slices, stir-fry for about 1 minute, then add soy sauce, vinegar, and about 50 milliliters water in sequence, then cover the pan and simmer for 5 minutes. ④ When the water has reduced to one third left, add minced ginger and a little white sugar. When the shiitake mushrooms have taken on color, add chicken essence. If it does not taste salty enough, add a little salt. According to personal taste, some black pepper can be added. ⑤ Thicken with water starch and serve.