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Introduction & Highlights

An abundant land with plenty of resources, Yunnan is home to different varieties of wild edible fungi. Also helped by its complex topography, various forest types, soil structures and unique climatic conditions. The edible fungi produced in Yunnan accounts for more than half of edible fungi in the world and two-thirds in China.

The Collybia Albuminosa mushroom, also known as “Jisong mushroom,” “Jijao mushroom” and “termite mushroom,” is a delicious wild delicacy. It is commonly known as the king of mushrooms, boasting a stocky silhouette. It has a silky fine and white texture and its flavour is both sweet, fresh, crisp and tender all at the same time.

Once it is harvested, the Collybia Albuminosa mushroom needs to be eaten quickly before it deteriorates. Unlike other wild fungi, its storage time is shorter.

Looking to preserve it for longer, locals created the Collybia Albuminosa mushroom oil. If you would like to prepare it, first you need to clean the dirt off the mushrooms. Then put them in a big bowl and wait until they dry.

After that, the mushrooms need to be cut into strips. Use a deep wok to heat oil, and as soon as this is warm, pour in the mushrooms and keep the heat low to fry them and avoid overcooking.

As soon as they become golden brown, turn off the heat and wait for the oil to cool down. Then finally, put all the oil and the mushrooms into a glass bottle.

When cooking noodles, you can add some Collybia Albuminosa Mushroom oil and the mushrooms to bring a unique flavour. When the mushrooms finish, you can use the remaining oil to fry rice. The rich aroma will surely have you salivating.

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