Commonly known as Sanjiu mushroom, the scientific name is Lactarius, the fruiting body is medium to large, the cap diameter is 4- 10( 15)cm, it is oblate, the center is sticky, it is concave after stretching, the edge is initially rolled, it is flat after spreading, it is sticky when wet, hairless, shrimp-colored, carrot yellow or dark orange, and it likes to grow on pine trees. It will turn white and green after injury, especially at the brim of the hat. Mushroom meat was white at first, then turned into carrot yellow. Less milk, orange-red, and finally turned green. The pleats are the same color as the cap, slightly dense, bifurcated near the stalk, with transverse veins between the pleats, straight or slightly late, and turn green after injury or old age. The stipe is 2-5 cm long and 0.7-2 cm thick, nearly cylindrical, tapering towards the base, and sometimes has dark orange dimples, which are the same or lighter in color as the pleats, turn green after injury, become soft inside and then hollow, and the cross section of the stipe first turns orange red and then dark red. In summer and autumn, the ground is solitary or clustered in broad-leaved forests, forming mycorrhiza. Distributed in Zhejiang, Hongkong, Taiwan Province, Hainan, Henan, Hebei, Shanxi, Jilin, Liaoning, Jiangsu, Anhui, Jiangxi, Gansu, Qinghai, Sichuan, Hubei, Yunnan, Xinjiang and Tibet. -Hunan (Northwest Hunan is located at the eastern foot of Yunnan-Guizhou Plateau, which belongs to the center of Wuling Mountain and is its main producing area. ) eat. Soft taste, slightly spicy aftertaste and good taste. Often the output is large, which is convenient for collection, processing and sales. The fruiting body contains a rubber substance. This fungus is an ectomycorrhizal fungus, which can form mycorrhiza with pine, hemlock, fir and alpine pine needles. This mushroom, also known as "Chongyang Mushroom" and "Goose Mushroom", grows in September 9- 10/October every year. The more rainy and humid the climate, the more it grows in the grass. Braised pork with Chongyang mushroom can be regarded as the best dish, which is sweet and delicious, with endless aftertaste and extremely delicious taste. The stewed chicken with Chongyang mushroom tastes delicious and has high nutritional value. It is a tonic food in autumn. It is said that the place where Chongyang fungus grows needs three basic conditions, namely, Pinus massoniana, sandy loam and rainwater. It's hard to collect it. People in the producing area usually use flashlights to go up the mountain at night and use ice packs to cool down after harvesting. Generally, it can only be kept fresh for three days, so it is very precious. According to legend, after the atomic bomb attack in Hiroshima in August 1945, the only surviving plant was Tricholoma matsutake, which can't be cultivated artificially all over the world at present. According to relevant data, Chongyang Auricularia auricula is a precious fungus with high nutritional value. It is rich in crude protein, crude fat, crude fiber, various amino acids, unsaturated fatty acids, nucleic acid derivatives, and also contains vitamin B 1, B2, vitamin C, vitamin PP and other elements. It not only tastes delicious, but also has medicinal value, which can strengthen the body, benefit the stomach and relieve pain, regulate qi and eliminate phlegm, expel worms and treat diseases. Chongyang auricularia auricula is a kind of pure natural rare edible fungus, and is known as "the prince among fungi". According to the local people, the meat quality of Chongyang auricularia auricula collected in the middle and early days of 10 is the thickest, more delicious, especially fragrant, and extremely smooth and refreshing.