When people think of eating mushrooms in China, their minds often jump to Yunnan. However, Guizhou, a neighboring mountainous province, also boasts a rich variety of edible mushrooms thanks to its unique natural conditions.
A Mushroom Lover's Dream
Guizhou, known for its rugged terrain and being the only province in China without plains, has 92.5% of its land covered by mountains and hills. The cool summer climate, with an average temperature of 24°C, creates an ideal environment for diverse vegetation, making Guizhou a natural habitat for mushrooms. Among the mountains, a variety of mushrooms such as the chicken leg mushroom (鸡㙡菌), purple mushroom (紫花菌), white ginseng mushroom (白参菌), golden ear (金耳), deer antler mushroom (鹿茸菇), red bamboo fungus (红托竹荪), black beef liver mushroom (黑牛肝菌), and grey tree flower (灰树花) thrive, becoming delicious ingredients in Guizhou cuisine.
The sheer variety of mushrooms provides endless culinary possibilities for the people of Guizhou. Traditional dishes like spicy chicken mushroom hotpot, Longli meat pie chicken, and the provincial intangible cultural heritage dish Zhi Jin Water Eight Bowls (织金水八碗) are still popular today. Meanwhile, modern Guizhou chefs creatively combine local mushrooms with international cooking techniques, giving rise to innovative dishes like Panxian aged ham chicken leg mushroom, dry pepper mushroom Guizhou beef, cheese and blueberry milk cap mushroom, and bamboo fungus bacon bread. This fusion of flavors showcases the versatility of Guizhou mushrooms in the global culinary landscape.
A Culinary Adventure in Guizhou
To truly appreciate the taste of Guizhou mushrooms, one must start with a feast. The first stop on the culinary journey is a themed restaurant in Guiyang City that focuses on wild mushrooms from Guizhou. The menu combines local ingredients with seasonal vegetables, offering dishes like oil chicken leg mushroom with loofah tips, Panxian aged ham chicken leg mushroom, old Guiyang spicy chicken with purple mushrooms, dry pepper mushroom Guizhou beef, and sour soup mushroom stew. Even the common bamboo fungus and morel mushroom soup in the southwestern region is given a twist with a spoonful of Guizhou's panax powder to enhance its freshness.
To maintain the freshness and best texture of the mushrooms, dishes that involve simmering and boiling are cooked on the spot. Simple washed mushrooms are thrown into the pot with other ingredients, releasing a mesmerizing aroma as the temperature rises. This method highlights the natural umami of the mushrooms, impressing every diner.
One standout dish is the Panxian aged ham chicken leg mushroom. This dish pairs one of China's top three hams, Panxian ham, with fresh red pepper strips and stir-fried chicken leg mushrooms. The rich, salty flavor of the ham enhances the fresh sweetness of the mushrooms, creating a delightful taste experience.
For those seeking more traditional Guizhou flavors, Longli County, located a few dozen kilometers from Guiyang, is a must-visit. The Ju Long Tang Meat Pie Chicken, served in a century-old house, offers a rich, hearty broth made with free-range chicken and steamed meat pies, simmered with various wild mushrooms. The flavors rely solely on the natural richness of the chicken and pork, complemented by the freshness of the mushrooms. Each mushroom—crisp bamboo fungus, beef liver mushroom, chewy chicken leg mushroom, morel mushroom, and soft golden ear—soaked in the broth, delivers a satisfying culinary experience.
In Zhi Jin County, the provincial intangible cultural heritage dish "Zhi Jin Water Eight Bowls" showcases eight water-cooked dishes named after the "Eight Immortals," featuring local ingredients like bamboo fungus, shiitake mushrooms, coix seeds. These dishes highlight the pure flavors of Guizhou's mountains without overpowering spices.
The Science Behind the Flavor
The second stop on this culinary journey takes us to the Guizhou Institute of Biology in Huaxi District, Guiyang City. While Guizhou's natural conditions make it rich in wild mushroom resources, the variety and abundance of mushrooms we enjoy today are thanks to the tireless efforts of several generations of researchers.
Wild mushrooms, while a generous gift from the mountains, also come with many unknown risks. Researchers work to distinguish different species, identify edible varieties, and develop methods for artificial cultivation. Their work has laid a solid foundation for the development of Guizhou's mushroom industry.
One significant achievement is the successful domestication and cultivation of the red bamboo fungus by the Guizhou Academy of Sciences in 1980. Known for its crisp texture and resistance to long cooking, this fragrant bamboo fungus has become popular with consumers both domestically and abroad. This breakthrough has provided technical support for Zhi Jin County to become known as the "Hometown of Bamboo Fungus."
After gaining theoretical knowledge at the research institute, we head to the streets to see how the locals enjoy their mushrooms. Guizhou's culinary relationship with mushrooms dates back to the Ming Dynasty. Whether simmered in broth to enhance their umami or stir-fried to maintain their texture, Guizhou people have perfected the art of mushroom cooking. For those looking to balance flavor and safety, the wild mushroom markets are the place to go.
In the wild mushroom market of Guanyin Village, Longli County, fresh mushrooms are sorted and sold in small baskets. The vendors, who deal with mushrooms daily, are experts in mushroom classification and cooking methods. Locals have a keen eye for selecting mushrooms that haven't "opened their umbrellas," as this ensures the best flavor and nutritional value.
After experiencing the culinary delights and learning about the scientific efforts behind Guizhou mushrooms, we can see why this province is a hidden paradise for mushroom lovers. With a rich variety of species and innovative culinary uses, Guizhou mushrooms offer endless possibilities for delicious and unique dishes.
