The quality of brined boletus mushrooms comes from the strict screening of high-quality raw materials. We abandoned the unstable supply model that relied on wild bacteria and chose to simulate the native ecological environment of porcini in our own modern planting base. Starting from the breeding of strains, the technical team has cultivated high-quality varieties with thick flesh and rich aroma through genetic optimization and environmental adaptation.

When those ingredients soaked in salt water are used in daily cooking, people often have a question: In the face of pickled ingredients, should the salt water be washed away before cooking? Especially when dealing with ingredients like boletus mushrooms in brine, this issue is worth pondering carefully.

With people's continuous pursuit of delicious food, more and more rare ingredients have come into people's sight.