Experiencing matsutake delicacies in Tibet

Photo shows the soup cooked with matsutake with noodles, is full of nutritive value and get widely welcomed. [Photo/ China Tibet Online]

A feast made from locally produced Matsutake was contributed together by master chefs from all around Tibet on the recently opened the "Third Nyingchi Matsutake Food and Tourism Cultural Festival" that kicked off on Aug. 16, 2013.

Matsutake must grow in the primeval forests in cold temperature zone with an elevation of over 3,500 meters where pines and oaks gather with abundant underground mineral content. The special hard growing environment also gives special aroma back to it, which combines the fragrance and delicious taste of fungus and fresh mineral flavor from the plateau.

Regarding the natural food material matsutake, there are a variety of cooking methods, such as cooking delicious soups together with seafood or meat, in order to highlight the rich fragrance of matsutake from the delicate soup, or directly roasting on the ovenware in order to get a fresh and tender taste; it can also be used to make dry fry, stuffing and sauces.