Let's talk about the origin of the name of shiitake mushrooms, then we have to say that Wu Sangong and Wu Yu were honored as mushroom gods by the mushroom people in the Song Dynasty. Moreover, in 13, experts agreed to ratify Wu Sangong as the "ancestor of mushrooms" after listening to introductions, questions and discussions, and submitted it to the China Edible Fungi Association for approval and issued a license.
When he was young, he often went to the county to transport salt. When he passed by the foot of fengyangshan, he found that the elms in the broad-leaved forest were covered with umbrella-shaped mushrooms, which were very fresh and lovely. He took some home to cook soup, which was delicious and fragrant, so he gave it a nice name: "Mushroom" and led the villagers to pick mushrooms up the mountain. Dry it with charcoal fire before eating it, and eat it next year, so there are dried mushrooms.
The reason why he is honored as the ancestor of shiitake mushrooms is that he is the earliest person who began to cultivate shiitake mushrooms in large quantities in the history recorded in the literature so far, and he is the founder of artificial cultivation technology of shiitake mushrooms in the world, and invented methods such as "cutting flowers" and "scaring mushrooms", which are spread all over the world.
In Song Dynasty, Wu Sangong greatly improved the cultivation techniques of edible fungi and promoted the popularization of edible fungi, but he was not the first person to cultivate edible fungi artificially. Zhang Hua, a writer in the Western Jin Dynasty, said in "Natural History and Different Plants": "Among the mountains in the south of the Yangtze River, those who fall down trees are called spring and summer mushrooms, and each poison kills them."
You can't remember so much history. Let's start with the well-known Dream of Red Mansions. Friends who have seen A Dream of Red Mansions will find that mushrooms are indispensable in the food descriptions written by Cao Xueqin. There are "steamed stuffed bun with bean curd skin", "stewed elbow with ham", "eggplant" and even "steamed duck with wine"
So, is there a sense of picture that can be made like this:
Tofu skin steamed bun
Stewed elbow with ham
Eggplant owl
Stewed chicken with mushrooms
Emerald mushroom
Sliced chicken with mushrooms
Mushrooms with minced meat ↑ Mushrooms in a broad sense are the general names of all edible fungi in China. Whether it's hazel mushroom in the northeast, Pleurotus ostreatus in North China, Lentinus edodes in Jiangsu and Zhejiang, straw mushroom in Lingnan, chicken fir in Yunnan and Guizhou, and Morchella in the western regions? Can be summarized by the universal noun "mushroom".
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In a narrow sense, mushrooms refer to bisporus mushrooms in biological concept, which are also called "white mushrooms" and "Tricholoma" in China.
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As a kind of food, mushrooms clearly point out the origin of Chinese civilization and witness the great history of territorial expansion and ethnic integration in this country. It is Confucianism, Buddhism and Taoism in China people's rivers and lakes, an elegy in poetry, and the spring and autumn of a family at the dinner table.
Mushrooms, mushrooms, cheese
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Deconstructing the background color of mushrooms should start with the origin of "mushrooms". In the eyes of farming civilization, macrofungi are a kind of food shrouded in mystery. Unlike melons and fruits, they reproduce by seeds; Unlike vegetables and plants, they depend on sunlight for growth. For a long period of history, people could not grow fungi, and they were not clear about their reproduction and growth conditions. Only in the wild can we occasionally get this fresh food material rich in amino acids. Romantic people in China believe that fungi are rootless and intangible, and they are born with the aura of heaven and earth and the essence of the sun and the moon. Naturally, fungi have also entered the palace of top ingredients in Chinese food. "Lu Chunqiu" records: "The beauty of taste is the fungus of camel." In the pre-Qin period, the agricultural development level of Baiyue in the south of the Yangtze River was very low, and the wild fungi obtained from there would be sent to the dinner table of the governors of the Central Plains all the way, which showed that China people cherished fungi at that time.
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This treasure is also reflected in the creation of Chinese characters-in order to accurately describe the characteristics of various fungi, China people invented many special characters, such as soft and flaky ears called "?" Those that grow on hardwood are called "mushrooms", those that grow in the ground are called "bacteria" and those that have fragrance are called "cheese". Until today, "?" "Mushroom" is still widely used in Shanxi Jin dialect and Jiangsu, Zhejiang and Wu dialect. After the spread of western learning to the east, "bacteria" has expanded into a general term for a large class of organisms, including molds, bacteria, myxomycetes and so on. However, China people still retain a unique pronunciation for its original meaning: Jù n; "Zhi" has become an adjective, which generally refers to all kinds of beautiful things: the beauty of a woman is called "Yan Zhi", the noble character is called "Gui Zhi", the distinguished person is called "Zhi Yu", the walking person is called "Zhi Gai", and the exotic plants introduced from the western regions are called "Sesame". These two Chinese characters are similar in meaning and understanding, which reflects the profoundness of China's diet and the position of edible fungi in the eyes of China people.