A collection of rare wild fungi from the mountains of Qin Mountains, China. They were mixed with a variety of fungi (Morchella, Agaricus blazei, pilose mushroom, Lentinus edodes, Cordyceps flower, chanterelle fungus, day Lily, Chinese date and Chinese Wolfberry) , supplement daily needs, low fat, low cholesterol, young and old. Eat wild bacteria generally adopt boiling, steaming, stewing, stir-frying, pan-frying and other methods, can also use wild bacteria with fresh pickled vegetables and yellow croaker made clear stewed yellow croaker, milk-white soup, fish fat tender, containing vegetables, fresh and delicious. However, nowadays the most suitable method is to use it to stew various soups. Wild bacteria have a variety of amino acids, proteins, vitamins, minerals, in the spring and summer when the rising Yang can regulate the human body function, enhance immunity, has a high edible and medicinal value. The fibre rope content of wild fungi is much higher than that of common vegetables.