The Taiwanese people always have mushrooms on the table. From fried rice noodles and oil on the street to Buddha jumping on the wall at the banquet, mushrooms always add a touch of warmth to the cuisine with their unique flavor. The Taiwanese restaurant also lists them as the "three treasures of dried beans" with dried beans and golden beans; and the mushrooms are both suitable for vegetarian food, which is even more effective in use. It is difficult for international champion Wei Qingde, who was born in Hsinchu, to praise "Shizuru is fragrant and delicious, so I can add my food orders."
Shimushrooms are known as "Fungus Queen", not only called "Fungus Queen", "Fungus", "Shiniper" and so on. Humans have been consuming mushrooms for a long time and have been filtered like a hundred herbs. Currently, more than 20 mushrooms are planted around the world, and mushrooms account for 10% of the production, only 16% of straw mushrooms.
More than 800 years ago, Wu Sangong (Wu Yu) from China found that the skin of the fallen tree was cut off in the mountains and forests of Qingyuan, Longquan and Jingning County, Zhejiang Province, mushrooms often grew in the wound. He imitated the "flower cutting method" and "shocking technique", started the artificial cultivation of mushrooms, and also set off the Xinsheng Road for the residents of the poor mountainous areas. Therefore, the Southern Song Dynasty mushroom farming built a warehouse to worship him as the "mushroom god". Xinshe, the largest mushroom producer in Taiwan, also came to Qingyuan in 2011 to welcome the Mushroom God Split and hold a trip to the countryside, praying for a harvest every year.
During the Qing Dynasty, Taiwan's mushrooms were mainly imported from mainland China or collected wild mushrooms for drying and selling. Until the Japanese treatment period, the Japanese successfully cultivated mushrooms in Puli, Nantou in 1909, allowing mushroom cultivation to take root in Taiwan. Currently, the annual output of mushroom mushrooms is about 120 tons.
What really made Taiwan's mushroom industry flourishing was the "space bag" cultivation method published by the Taiwan Agricultural Experiment in 1974. It was made by using wood chips and other pressures in plastic bags, and then sucked with high temperature and then cultivated. It not only increased the yield of mushrooms, but also shortened the growth time, allowing mushrooms to enter the dining tables of thousands of households, and also attracted Japan and South Korea to come to visit. It is the light of Taiwan.
Xinshe Mushroom Farm Wang Yuxiang said that the name of the space pack is to keep up with the space era when the world was committed to developing rockets and space shuttles, and it also reflects the expectations of Taiwanese people for new technologies. Taiwan's current annual production of space-packed mushrooms is about 4,500 tons, Xinshe accounts for more than 60%, and has formed a production chain that spans the upstream and downstream from bacterial cultivation, space-pack production, mushroom planting, sales, and mushroom bag recycling.
In the past, the kitchen in my hometown in Taipei always stored some dry mushrooms. Before making rice dumplings on the Dragon Boat Festival, my mother would soak the dried mushrooms to make them a stir-fried ingredient. I always thought that the mushrooms were all dried. It was not until I tasted the roasted mushrooms a few years ago that I discovered another charming taste of mushrooms.
The main chef of TU PANG Difang Restaurant in Taichung, Zhang Hao, Fujian, is to cut fresh mushrooms into thin slices, sprinkle them with two sand sugar, roast them for a while or use a spray to moxibustion. The sugar is melted and the mushrooms are not cooked yet, and the flavor is absolutely good.
Fresh mushrooms are not easy to preserve, and the mainstream on the market is still dry mushrooms. When I went to Xinshe Field, I realized that the two varieties are different. The varieties such as Hei Zao and 271 will produce unique "Mushroom Flavor" after being roasted. They will emit a rich aroma when boiling soups. The temperature decreases from November to February of the following year, and the growth of shiitake mushrooms decreases. The mushrooms are thicker and darker in color. At this time, the dry mushrooms are fragrant and fragrant, called mushrooms. The top-breaking flower mushrooms have better quality and are popular before the New Year of the Chinese New Year.
"King of Mountain Delicacies" has been a product since ancient times. Zhu Yuanzhang, the founding emperor of the Ming Dynasty, suffered a severe drought after he was found in Jinling. He lost his appetite after several months of rain. Military officer Liu Bowen brought home a mushroom named after the country, which was made with a soaked mushroom, which made Zhu Yuanzhang's index finger and was named "Changyuan Cuisine". Taiwan Voice Daily also reported in 1955. After the National Government came to Taiwan, it promoted the planting of mushrooms in mountainous country to increase its income. On his birthday, General Chung Zheng of the 69th year, Taoyuan County Resurrection Township paid tribute to the mushrooms. Shiitake mushrooms are not only delicious, but also symbols of rights.
"The world is full of vegetarian food, and people are rich in Chu mushrooms and sausages." Song Dynasty literary hero Su Zhuo also loved this taste. He once wrote "pork meat". The mushroom buns he had to be added with pork meat, which were delicious, fragrant and refreshing.
"If you want the most delicious and beautiful things, besides the sacred mushrooms, is it the only mushrooms?" Li Yan, a musician of the Qing Dynasty, praised the sacred mushrooms and mushrooms in "Discovery Love Sends", combining the dishes of the two. One is "sautify for two winters", soaking the mushrooms and boiling them, then adding the sacred mushrooms to the same sacred mushrooms. The other is "fried two winters" that stir-fry and fry them with the sacred mushrooms. The freshness has the good meaning of winter and spring.
However, warming climate and weakening of bacteria have caused new challenges in Taiwan's mushroom industry. Agricultural units are working hard to develop new hot-resistant and high-yield new bacteria. Mushroom farmers are also exploring new markets and business opportunities for mushrooms, trying to break through difficulties, and not let the "blue and thin mushrooms" (who can't cry) come true on the Internet.