If you are a traveler who appreciates gastronomy and culture, Yunnan promises to be an unforgettable destination. Located in southwestern China, this stunning land combines stunning natural landscapes with a deeply rooted culinary tradition. Yunnan cuisine, or dian cuisine, brings together the gastronomic wisdom of 25 ethnic groups. Fresh, simple and imbued with the aromas of mountains and fields, each dish is a journey of flavors that reveals the diversity and harmony of this unique region.
Among all the local specialties, none arouse as much fascination as wild mushrooms, known as the “treasures of the fungi kingdom”. On the Yunnan-Guizhou Plateau, the combination of rugged terrain and diverse climate allows the growth of more than 250 edible species – more than half of all varieties in the world. Between June and September, with the end of the rainy season, these small miracles of nature appear silently in the forests and mountains. Natural, nutritious and intensely aromatic, they are the true gastronomic pride of Yunnan, offering a unique flavor experience.
When talking about Yunnan’s wild mushrooms, the boletus (or niugan jun) is the region’s most emblematic mushroom, with around 14 varieties, of which the white boletus is the most popular. With a firm consistency and extremely nutritious, even with a simple seasoning, it reveals intense aromas and a tender texture that linger in the memory.
However, behind this exceptional delight there is sometimes a hint of risk. Among the members of the boletus family, there are species known in China as jianshouqing – mushrooms that turn bluish to the touch – which require special care when preparing. It is recommended to cut them into thin slices and sauté them at high temperature with plenty of oil and garlic to eliminate any toxicity. Otherwise, they can become dangerous, although many say that their intense flavor makes every precaution worth it.
Therefore, tasting wild mushrooms in Yunnan is always the best choice. Local chefs know each species well and master the techniques and wisdom passed down from generation to generation necessary for their preparation.
Another highlight is matsutake, known as the “king of mushrooms”. This rare and valuable species grows only in primordial forests and cannot be cultivated artificially. The Shangrila region, in northern Yunnan, is the main birthplace of matsutake in China. The aroma of this mushroom is intense and its texture is delicate and juicy. The best way to enjoy it is to highlight its natural freshness, whether sliced like sashimi, slowly grilled over charcoal or cooked in chicken broth – all options that enhance the flavor of this true gift of nature.
No less extraordinary is jizong. Nicknamed “crown among mushrooms”, it has dense pulp and a sweet flavor that, according to locals, surpasses even chicken meat. Jizong has inspired countless culinary creations in Yunnan – from cold salads and stews to the aromatic “jizong in oil” – with each recipe bringing out the best of the mushroom.