Lizhou's rich forest resources, good ecological environment, and mature technical measures have given birth to the unique qualities of Lizhou mushrooms. Lizhou mushroom handle is short, the cap is round and thick, the curling is large, the crack is deep, the pattern is natural, the pleats are neat, the opening degree is small, grayish white, the taste is delicious, smooth and delicious, the aroma is sultry and nutritious.

As a special agricultural product in Lizhou District, Lizhou Mushroom has achieved good social and economic benefits through the protection of geographical indication products. Protect townships and towns from the development of characteristic agricultural products to the development of distinctive and famous agricultural products. Established 13 professional cooperatives and leading companies such as Xinli Edible Professional Cooperative, Guangyuan Xinfa Agricultural Development Co., Ltd., and promoted the development of the mushroom industry. The price of Lizhou mushroom has increased from 10 yuan/kg to 14 yuan/kg, and the new output value is about 4 million yuan. The per capita income of farmers is more than 300 yuan. Lizhou mushroom is currently planted in a scale of 3 million, and strives to grow to 5 million in 2015, with an output value of 50 million yuan. Product awards Lizhou mushrooms have a high reputation. He has successively won the title of “China's Western Agricultural Expo Famous Agricultural Products”, “Guangyuan City Consumers' Favorite Products”, “Guangyuan Bailong Lake Fishing Festival Consumers Love Forest Vegetables”, “Sichuan Provincial Forest Food Base”, “Provincial Agricultural Standardization” "Model project acceptance", "National Geographical Indications Certification Mark".

Lizhou Mushroom Quality Technical Requirements I. Bacterial species High-yield and high-quality mushroom strain cultivated in suitable protected areas such as Senyuan No.2. Second, the site conditions within the range of 800 to 1000m above sea level, leeward sun, close to the water source, relatively flat half-mountain, annual sunshine hours of 1500 hours, day and night temperature difference ≥ 8 ° C, air relative humidity ≥ 60%, fresh air, clean water The surrounding forest coverage rate is ≥50%. Third, the raw material requirements Segment wood cultivation mushrooms in the selection of the production area within the age of 7 to 8 years of the genus Fagaceae genus, the segment wood diameter of 8 to 10cm. Fourth, cultivation management Segment wood preparation: After the winter solstice to the next year before the spring, the logs are cut down, dried for 20 to 30 days, and cut into segments of 0.8 to 1 m long. 2. (2) Density: the hole spacing is 8 to 10 cm, the row spacing is 4 to 6 cm, and the hole depth is 1.5 to 2 cm. (3) Method: Inoculation with wood chips or wood seeds. (4) Phytophthora: After inoculation, the mushroom wood is piled up in an environment sheltering from the wind and sun, keeping warm and moisturizing, avoiding direct sunlight, and spraying for 20 to 30 days. 3. Breeding: (1) Nurturing: The temperature of the site is controlled at 20 ° C to 25 ° C, and the stack height is ≤ 1.2 m. (2) Soaked water mushroom: The temperature of the soaking water is lower than the temperature of the mushroom wood by 5 ° C to 10 ° C for 12 to 14 hours. (3) Water buds: After the water is soaked, the mushroom wood is placed in a “well” shaped shelf for 2 to 3 days, covered with straw mat or plastic film, and the drying method is used to inhibit the mushroom wood for 15 to 16 days. "Human" shape or shingle shape, spray for 8 to 12 hours per day for 3 to 4 days, until the mushroom buds occur. V. Harvesting and processing Fresh mushrooms are harvested from mid-October to April next year. After harvesting, it is placed on a baking sieve or a mat, and the single layer is spread out. Dried shiitake mushrooms are dried and dehydrated (water content ≤ 13%), processed and packaged. Sixth, quality characteristics Sensory features: short handle, round and full cap, thick curling, deep cracks, natural pattern, tidy pleats, open umbrella ≤ 7, grayish white. 2. 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the production area of ​​Lizhou mushroom can submit an application for the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Lizhou District, Guangyuan City, Sichuan Province. After examination by the Sichuan Quality and Technical Supervision Bureau, it is submitted to the General Administration of Quality Supervision, Inspection and Quarantine for approval. Announced. The statutory testing agency for Lizhou mushrooms is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.