Qingchuan bamboo raft has beautiful body posture, delicious taste and rich nutrients. The meat is thick and hollow, with a scent of fragrance and no smell. The mushroom is white or light yellow, and the lid is bell-shaped. There is a remarkable grid. The crude protein content exceeds 17.g%, which is unique and superior in quality to other regions. Known as the "fungi queen" and "flower of fungi", it is famous for its long-standing reputation.

Qingchuan Bamboo Pagoda is a characteristic agricultural product of our county. After being protected by geographical indication products, it has achieved great social and economic benefits. The popularity and brand value of Qingchuan bamboo carp have been significantly improved. The annual output has increased from 500 tons to 700 tons now. The price has increased from 100 yuan/kg-140 yuan to kilograms to 120 yuan/kg-170 yuan. Kg, sales outlets increased from 13 provinces to 20, and the supply of products was in short supply; the annual output value increased from 60 million to 90 million now, and the per capita income of farmers increased by more than 300 yuan. Product Awards Qingchuan Bamboo has a high reputation. It has won the honors of “Second Sichuan·West China International Agriculture Expo Quality Product Award”, “Non-pollution Agricultural Product Base Certificate” and “Guangyuan Famous Brand”.

Qingchuan bamboo raft quality technical requirements First, the variety name bamboo 荪 (Dictyophoraspp). Second, the site conditions range from 500m to 1200m above sea level, leeward sun, relatively flat terrain, thick soil layer, high humus content, soil pH value of 5.5 to 6.5, shade greater than 70%. Third, cultivation management Selection of cultivation sites: leeward sunny, relatively flat terrain, thick soil layer, high humus content, soil pH value 5.5 to 6.5, shading degree greater than 70%, smooth drainage, no water accumulation, ventilation, sunny, easy to clean and disinfect, no It is conducive to the prevention and control of pests and diseases by the pollution of industrial “three wastes”, urban garbage, pesticides, chemical fertilizers and livestock manure. 2. Preparation and processing of cultivation materials: (1) Cultivation materials: cultivation is carried out using a mixture of broad-leaved tree branches, bamboo leaves, and crop straws in the producing area, and oil-containing (coniferous) materials cannot be used. (2) Preparation and processing of covering soil: The covering soil is made of humus soil with good permeability and acidic soil. The soil is selected to be 0.33 meters below the cultivated layer. There is no fresh soil layer affected by the agricultural activities and pollution. It is not possible to use sand, medium clay and high humidity river mud and pond mud. 3. Cultivation method: set up shade shelter → open the bed to do the trampoline → soil treatment → first layer of paving → sowing → second layer of paving → sowing → covering soil → cover the shade. 4. Growth period management: (1) Water management: soil moisture is maintained at 60% to 65%, air humidity during hypha growth is maintained at 60% to 70%, and air humidity during bamboo growth is maintained at 80% or higher. (2) Insulation, cooling and ventilation: ensure that the temperature inside the shed or indoor is between 18 °C and 28 °C. If the temperature in the shed or indoor temperature exceeds 30 °C, ventilation or water cooling should be carried out in time. (3) Illumination: Keep the light intensity at no more than 30% throughout the growth period. Fourth, harvesting and processing 1. Harvest: When the bamboo stalk skirt has been fully opened, the spore colloid begins to be harvested in time before the dissolution of the sputum. 2. Adopt manual drying method. The maximum temperature should not exceed 55 ° C, and the water content after drying should be ≤ 13%. V. Quality characteristics 1. The sensory features are slightly yellow or beige. The scented bamboo scent has a unique aroma and no odor. The shape of the mushroom skirt is in the form of a net, and the stipe and the cap are intact. The texture of the palate is thick and hollow, and it is swollen into the boiling soup. It is long and boiled without losing its crispness. It has a fragrant smell and no odor. The entrance is fresh and crisp. 2. Physical and chemical indicators Item index moisture / (g / 100g) ≤ 13.0 crude protein (dry weight) / (g / 100g) ≥ 17.0 crude fiber (dry weight) / (g / 100g) ≤ 10.0 ash / (g / 100g) ≤7.0 stalk diameter / (mm) ≥ 15 stalk length / (mm) ≥ 1203. Safety and other quality technical requirements: product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the production of Qingchuan bamboo rafts may submit an application to the Qingchuan County Quality and Technical Supervision Bureau of Sichuan Province for the use of the “Special Marks for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and reported to the AQSIQ for approval. . The legal inspection agency of Qingchuan Penny is designated by the Sichuan Provincial Bureau of Quality and Technical Supervision.