Wild Mushrooms
& Dried Products

Also known as Brazilian Mushroom. Rich in protein, amino acids, minerals and active polysaccharides with almond-like fragrance.

Also known as "Black-Skinned Termitomyces Albuminosus." Regulates gastrointestinal function and enhances immunity.

Selected high-quality black truffles, cleaned, dried at low temperature and ground into fine powder — maximum nutrition and flavor.

Made from fresh high-quality black truffles from Gaoligong Mountain. Bursts of strong fragrance mixed with mountain, soil, nut and floral scents.

Premium soy sauce infused with black truffle — uniting the black diamond's earthy aroma with traditional fermentation craftsmanship.

Rich and meaty boletus sauce capturing the 'King of Mushrooms' flavor — thick flesh with unique nutty aroma in every spoon.

Tender, fragrant, delicate in flesh and unique in taste. The stipe is crispy and delicious, a rare table delicacy.

Also known as Brazilian mushroom. Golden cap with natural fresh luster, almond fragrance lingering after eating.

Unique strong mushroom fragrance similar to almond. Yunnan-produced with non-sulfur processing, tender and delicate.

Also known as antler vegetable. Flesh crisp and thick in middle, thin at edge, elastic with strong mushroom fragrance.

Honey Mushroom distributed in mountainous forests of Yunnan. Sweet and warm — expels wind and strengthens tendons and bones.

The top cap of bamboo fungus. Green with uneven grid on surface like beef tripe — crisp and delicate taste.

Top grade of shiitake varieties, grown on basswood. Contains the strongest immune agent — shiitake polysaccharide.

Cultivated by traditional basswood method using Fagaceae and Betulaceae trees. Contains lentinan and eritadenine.

Grows naturally on basswood in deep mountains — a pure natural green food absorbing essence of nature.

Chuxiong black boletus with unique mushroom fragrance. Tender and delicate flesh, versatile for stir-frying, soup and stewing.

Also known as water termitomyces or grass termitomyces. Rich in amino acids and vitamins, helps relieve anxiety and insomnia.

Thick scales on grayish surface arrange in concentric rings, dark brown like tiger paw when dry. Rich in antioxidants.

Known as the "black pearl underground." Hand-picked after fresh harvesting, farm-dried to retain core nutrition and flavor.

From Lijiang's rich forests. Tender and smooth with unique chewy texture, strong mushroom fragrance with sweet nutty flavor.

Trumpet-shaped, apricot yellow to egg yolk yellow. Rich in nutrients with delicious taste — also known as apricot fungus.

Also known as Royal Mushroom or Winter Mushroom. Polysaccharides lower blood cholesterol and prevent arteriosclerosis.

Shaggy Mane with delicate delicious flesh and pure white attractive appearance. Remains firm even after prolonged cooking.

Large-spore Cordyceps flower — a high-quality variety with plumper spores, golden color and abundant fruiting bodies.

Brown cap 2-5cm with yellowish-white stipe. Flesh white and tender, thick with fine texture and strong special fragrance.

A terrestrial wood-rotting fungus usually symbiotic with termites. Participates in sugar metabolism and lowers blood sugar.

Tender flesh with delicate chicken-like flavor. Cooks quickly, does not turn mushy — adds layers of seafood-like umami.

From Gutian County, Fujian — the "Edible Mushroom Capital of China." Rich in essential amino acids and B vitamins.

Lion's Mane Mushroom named for its fruiting body resembling a monkey's head. Strengthens spleen and nourishes stomach.

Also known as elm mushroom. A high-protein low-fat food with heat-clearing and dampness-removing effects.

Farm-dried Shangri-La matsutake slices. Rich aroma and thick firm flesh after soaking — no sulfur fumigation, no additives.

Named for its shape like monkey brain or walnut. Crisp flesh, elastic after soaking, tender like sea cucumber — known as "vegetarian meat."

Also known as crisp wood ear or vegetarian tripe. Polysaccharides stimulate and regulate the immune system.

Thick-fleshed dried morels from Yunnan's high-altitude virgin forests. Crisp, smooth texture with strong fragrance — a star ingredient for all seasons.

Also known as Immortal Head Mushroom — a rare wild mushroom with delicate crisp flesh and unique light fragrance.

Also known as nameko or pearl mushroom. Grows in clusters on fallen logs of broad-leaved trees in autumn.

Also known as king oyster mushroom or almond abalone mushroom. A large fleshy agaric with appetizing properties.

Bright red cap like sunset glow from Chuxiong, Yunnan. Thick and tender flesh with strong sweet mushroom fragrance.

Also known as blood ear or blood tremella. Rich in iron and polysaccharides — a high-grade natural green tonic.

Known as "king of mushrooms" — a natural nutritious treasure with antioxidant and immune regulation effects.

Green Russula with protein content higher than beans and meat. Complete range of essential amino acids.

Also known as Snow Mushroom. Grows in primitive forests above 3,800 meters with 2,200-3,000 hours of annual sunshine.

Cauliflower Mushroom with immune-regulating and anti-tumor effects. Highest in Vitamin E among mushrooms.

Also known as willow mushroom. Yunnan's vertical climate provides perfect conditions — mild, sweet and warm, non-toxic.

Tiger Milk Fungus with hypolipidemic, hypoglycemic, immune-enhancing and anti-tumor polysaccharides.

Also known as white wood ear or snow ear. Milky white, translucent, soft and elastic — shaped like chrysanthemum or peony.

Also known as golden tremella or yellow ear. Sweet and mild, belongs to lung meridian — relieves cough and moistens lung.

Milky white to pure white, smooth and shiny, translucent like jade. A white mutant strain of auricularia polytricha.

Named for its uneven cap surface resembling a sheep's stomach. Rich in dietary fiber that regulates intestinal flora.

Symbiotic with termites in nature. High protein content with rich polysaccharides and physiological activities.

Farm-dried yellow boletus from Yunnan deep mountains. Thick and tender after soaking — flat hemispherical cap with light yellow flesh.

Red veil bamboo fungus from Zhijin Plateau, Guizhou. Natural fresh fragrance similar to bamboo forest, elegant and pleasant.

Quickly frozen below -35°C then vacuum freeze-dried. Protein content comparable to meat and eggs.

FD freeze-dried Shangri-La matsutake retaining 95%+ nutrients. Quickly restores to nearly fresh state after rehydration.

From Shangri-La, the "Hometown of Matsutake." FD vacuum freeze-drying retains maximum nutrition, then finely ground.

Undried tremella with more tender taste than dried version. Milky white, translucent colloidal, rich in colloid.

Brain-shaped or petal-shaped, bright golden yellow. Moistens lungs, nourishes yin, and beautifies skin.

Named for its appearance resembling a monkey's head. Milky white with fluffy, dense surface. Combines deliciousness and health.

Irregular cap with unique network texture resembling a sheep's stomach. Rich in protein, polysaccharides, vitamins and minerals.

Combining natural fresh umami of matsutake and fermented umami of traditional soy sauce — remarkable freshness-enhancing effect.

Premium morel sauce with the honeycomb mushroom's mellow freshness — rich in vitamins, minerals and essential amino acids.

Premium termite mushrooms preserved in oil — a classic Yunnan delicacy ready to use as condiment, side dish or noodle topping.

Named for its rough cap surface resembling an old man's scalp. An edible wild fungus of the Boletaceae family.

Rich in protein, polysaccharides and trace elements. Must be thoroughly cooked! A classic Yunnan delicacy.

A rare gift from the primeval forests of Shangri-La at 3500m altitude. Clean air, clear water, and earth's essence in every piece.

Also known as Hydrangea Mushroom or Cauliflower Mushroom. A rare edible and medicinal fungus with crispy texture.

Known as the "nobleman among wild mushrooms" and one of the top ingredients in Yunnan cuisine.

Dark brown to blackish-brown cap with velvety surface. Known as "steak in the forest" with a unique nutty aroma.

Named for scaly patterns similar to tiger paws. A rare edible fungus with unique flavor and thick flesh.

Known as the "King of Mushrooms" for its thick flesh and delicious taste. Thick flesh, smooth texture, with a unique nutty aroma and sweet taste — the "steak in the forest."

Bright apricot yellow to golden yellow. Emits a strong fruity fragrance like dried apricots. Low calorie, high fiber.

Secretes milky white juice when injured. White thick flesh with slight milk fragrance and smooth taste.

Thick flesh with rich mushroom aroma. Tender and crisp with rich nutrition from wild forests.

Bright red, pink or purple-red cap, 5-15cm diameter. Sweet taste with woody fragrance. Improves nutritional anemia.

Also known as Gu Huang Jun. Nutritious and delicious wild edible fungus with white to pale yellow flesh.

Pale green to grayish-green cap with cracked patterns. Fresh, sweet, crispy and refreshing taste.

White, thick, delicate flesh. Fresh, sweet, crispy and fragrant. Far better than MSG for enhancing freshness.

Named for its pale pinkish-white cap and green onion-like scent. Rich in protein, carbohydrates, vitamins and minerals.

Cap hemispherical or flat, yellowish-brown, with thick white flesh. Smooth and delicious after cooking with a special nutty aroma.

Rich in protein, unsaturated fatty acids, various vitamins and essential trace elements. A prized delicacy from the forests of Yunnan.

From Zhijin County, Guizhou — the "Hometown of Bamboo Fungus in China." Elegant shape with strong fresh fragrance.