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Introduction to the Varieties and Characteristics of Grassland Mushrooms

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Grassland mushrooms are one of Inner Mongolia's specialty products, mainly produced in the Hulunbuir, Keshiketeng and Xilin Gol grasslands. Grassland mushrooms are divided into three types: white, green and mixed. In quality, the white mushroom is the best, the green-stem mushroom (qingtuimo) is second, and the others are inferior. The white mushroom has white flesh and a rich flavor, with a blackish mottled surface; the green-stem mushroom is white outside and green inside, with poorer quality and flavor. After processing and sorting, the cleaned goods can be divided into several types: diced mushrooms, sliced mushrooms and broken mushrooms. Because Inner Mongolia's white mushrooms are gathered and distributed in Zhangjiakou, Hebei, they are also called "koumo" and are renowned at home and abroad. They are mainly sold to various places in the south as well as Hong Kong, China, Macao, China and Southeast Asia.

Grassland mushrooms are one of Inner Mongolia's specialty products, mainly produced in the Hulunbuir, Keshiketeng and Xilin Gol grasslands. Grassland mushrooms are divided into three types: white, green and mixed. In quality, the white mushroom is the best, the green-stem mushroom (qingtuimo) is second, and the others are inferior. The white mushroom has white flesh and a rich flavor, with a blackish mottled surface; the green-stem mushroom is white outside and green inside, with poorer quality and flavor. After processing and sorting, the cleaned goods can be divided into several types: diced mushrooms, sliced mushrooms and broken mushrooms. Because Inner Mongolia's white mushrooms are gathered and distributed in Zhangjiakou, Hebei, they are also called "koumo" and are renowned at home and abroad. They are mainly sold to various places in the south as well as Hong Kong, China, Macao, China and Southeast Asia.

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