Flower Mushroom is the top grade mushroom, the basic mushroom in autumn and winter but also has low temperature and large temperature difference, air drying  characteristics.. Flesh under special conditions to form a short stalk, Duo-shaped round, Guti Growth, in a dry environment, leading to cap a gradual drying up of epidermal cells, bacteria continued as usual inside the cell division, to a certain degree of wrap do not live epidermal cap Bacteria meat tension, was forced to break up into various packages daisy petal-shaped crack pattern, exposing the white flesh of the fungus this anomaly continues, the rift has gradually deepened, white meat, bacteria cells, they form a protective layer of film , so that the white scars into a light brown, forming piebald, the so-called high-quality mushroom. Has important economic value and broad market prospects.

 The nutritional value of mushroom

    Shiitake mushroom is the trait variation due to the formation of trade names, it did not change the inherent individual characteristics of mushrooms, so it is the same with the common mushroom nutrients.

  Shiitake mushroom is the world's most famous one, people love good tasty food with high nutritional and economic value, it not only succulent crisp, delicious, unique flavor is a banquet and the family cooked the best dishes domestic and international market in great demand, has broad prospects for development