The forest coverage rate of Jiuxi Town, Jiangchuan District is 53%, and the vegetation is dominated by Yunnan coniferous forest and green pine, which is suitable for the growth of wild edible fungi. Every season when the mushrooms grow, many diners come to Jiuxi to start the "mushroom eating journey".
Early in the morning, the mushroom farmers carried a basket of wild mushrooms to the Jiuxi Jiang Ji mushroom feast, and after a while, the table was full of different kinds of wild mushrooms such as dried mushrooms, chicken fir mushrooms, green head mushrooms, and milk pulp mushrooms. Yang Tangcun, the store manager, told reporters that in order to ensure the safety of diners, they have strict requirements for the purchase and processing of wild mushrooms to ensure that unfamiliar and unfried mushrooms are not on the table.
Jiang Ji mushroom banquet manager Yang Tangcun:
We have someone to collect the mushrooms, and for 30 years, we have to collect the mushrooms every day, and he has to sort them, and the unfamiliar mushrooms do not enter the restaurant. The mushrooms are collected every morning from the five natural villages, and when they are not sold out in the evening, we keep them fresh to ensure that they can be eaten all year round. Wild mushrooms such as porcini mushrooms and mite-green mushrooms can only be made by two professional chefs.
"Chiang Kee Mushroom Feast" is a veritable mushroom feast, which uses various mushrooms collected as raw materials to make more than 30 kinds of dishes with different flavors. When it comes to the characteristics of the mushroom feast, there are chicken fir soup, stir-fried dried mushrooms with green chili, stewed green head mushrooms, fried miscellaneous mushrooms, matsutake sashimi, as well as original mushroom buns and pickled dried mushrooms.
Yang Tangcun introduced that pickled dried mushrooms is to apply the traditional pickling method of Jiangchuan to the mountain delicacy of dried mushrooms, which can become a delicactic dish on the dinner table and can also be used as a snack after tea and dinner. Stir-fried miscellaneous mushrooms are freshly picked, cut, and fried to ensure that the moisture and aroma of the mushrooms are the strongest...... These are the reasons why outsiders make a special trip to Jiuxi to eat mushrooms.
Jiang Ji mushroom banquet manager Yang Tangcun:
This year's business is better than in previous years, from Monday to Friday, the mushrooms can be sold for about 600 catties a day, about 800 catties on weekends, the restaurant can sit 109 tables, and we received more than 90 tables last weekend.
In recent years, Jiuxi Town has continuously launched tourism cuisine through research on new ways to attract tourists, new routes, and organized a number of cultural and tourism activities to further tap the potential of tourism consumption and attract "traffic" for the integrated development of food and cultural tourism. According to statistics, in 2023 alone, Jiuxi Town will receive 1.6 million tourists.
Ge Pengjie, director of the Propaganda and Cultural Service Center of Jiuxi Town:
We mainly increase publicity, use the Jiuxi aroma tour to promote the special food and beautiful scenery of Jiuxi, and attract tourists from all over the world to come to Jiuxi to taste the food. Next, on July 26th and 27th, the Yi Torch Festival will be held in Jiuxi Market Town and Jiuxi Fangmagou Group to attract tourists to taste the seasonal food and wild mushrooms in Jiuxi.
Source synthesis: Jiangchuan release reporter Gong Yixi Guo Jianghua
Editorial Release: Western Mobile Media