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The Origin of Shiitake Mushrooms - Artificial Cultivation Technology
Baishanzu region is also the birthplace of artificial shiitake mushroom cultivation in the world. Over 800 years ago, Wu Sangong discovered that the mushrooms growing on fallen broad-leaved trees were non-toxic and delicious. Through long-term practice, he summarized mushroom cultivation methods such as the "Chop Flower Method" and "Startle Mushroom Technique", thus enabling the local people to produce food in quantity.
Today, Baishanzu National Forest Park has established a provincial-level edible fungus germplasm resource bank, including 2 wild boletus and shiitake germplasm resource protection areas and 1 wild shiitake "Chop Flower Method" protection area. It has collected and preserved 1,212 samples of wild fungal germplasm resources, ensuring ecological protection and rational utilization.

Nature's Bounty: From Mountain Forests to Markets
In Qingyuan, this land vividly demonstrates the deep integration of ecology and industry. Over 800 years ago, Wu Sangong, known as the "Ancestor of Shiitake Mushrooms," initiated the first chapter of Qingyuan's shiitake industry. Since then, Qingyuan's mushroom farmers have continuously inherited and developed shiitake cultivation techniques. For example, over 30 years ago, Master Wu Kedian carried forward his ancestors' skills, further expanding and enhancing Qingyuan's shiitake industry. Twenty-nine years ago, Baixing Food started with shiitake mushrooms and continuously developed healthy mushroom products. Its 29-year journey in the mushroom industry is driven by the commitment to better inheritance and protection!