この旅について
Mushroom picking season runs from June to October (rainy season).
The standard version is suitable for children aged 5+ and adults, from 8:00 AM to 12:00 PM, including a tea break and homemade mushroom lunch.
For younger children (2-4 years), we have a mini version.
Group size: Before departure, we split into groups.
In peak season, each group has about 10 people with one guide.
In low season, we try to keep groups under 6.
Lunch: Served at a 6-person table.
Most guests have limited energy and walking distance, so the mushrooms they pick are limited.
Most of the lunch mushrooms are picked by local sisters who go up the mountain at dawn to collect the best ones, such as high-quality jian shou qing (blue-staining boletes) and white porcini.
Why choose our experience?
Our guides are professional and sincere.
Picking mushrooms is fun, but learning about them deepens the experience.
Our team not only collects and studies mushrooms but also hosts professional mushroom events on Cangshan Mountain, providing references for mushroom enthusiasts and professionals nationwide.
We also document our mushroom picking experiences in articles like "Mushroom Picking Memoirs" and "Grassland Scene: That Day, the Mushroom Elf Sent Gifts." Travelers say: "Everyone was professional, clearly explaining names, toxicity, and characteristics.
If something was unknown, we took it back for discussion.
Great atmosphere.
First time with Xiao Mi, both were excited.
We decided to do no other activities for the next few days, only with you." "Thank you, Teacher Yanzi.
She could identify almost every mushroom we picked and patiently answered every child's question.
My child said it was 'super perfect'!
Not just perfect, not even very perfect, but super perfect." Authentic farm mushroom meal: The three sisters in Nanyang Village at the foot of Cangshan have picked mushrooms since childhood to sell at the market.
Monks from Wuwei Temple often asked them to pick wild mushrooms.
They used to be guides for our mushroom picking team, but after a few years, they stopped guiding to focus on picking and cooking.
They still use traditional wood-fired stoves and eat together as a family, which is rare.
The mushroom picking experience ends with a delicious, authentic farm mushroom meal, an important part of the experience.
While not everyone may love it, many guests want to enjoy such home cooking again.
Guests say: "Lunch was great, especially the mushroom chicken soup.
Much better than what we had in restaurants." "Lunch had fragrant mushroom chicken soup and stir-fried mushrooms.
Definitely worth trying." "Lunch had five dishes and one soup, very hearty.
The chili-fried mushrooms were delicious, and the black chicken mushroom soup was rich." Typical mushroom lunch dishes include: mushroom chicken soup, stir-fried mushrooms, Dali farm crispy pork, stir-fried corn, shredded potatoes, and seasonal vegetables.
Served at a 6-person table (shared seating).
About our mushroom picking team: Our team has six girls: Xiao Jing, Yanzi, Xiao Min, Wan Wan, Li Zhenhao, and Da Xiang.
Each is independent, experienced, has consulted many mushroom books, and done extensive forest fieldwork.
They combine deep theoretical knowledge with rich practical experience.
When people who don't know mushrooms just take photos and use exaggerated language, mushroom pickers generally fall into two types: local sisters who have picked for decades, know the terrain, and can find edible mushrooms but call others "fake mushrooms"; and mushroom enthusiasts with academic knowledge but lacking field experience.
Our team sits in the middle, familiar with local forests and rich in theoretical knowledge.
Local girls often ask them about mushrooms they don't know, and mushroom research experts also need their guidance, sparking further discussion.
A good guide combines theory and practice.
We believe our guides are those who continuously improve by combining these elements.
Farm wood-fired cooking is another feature of our team.
The three sisters have decades of experience and now contribute behind the scenes.
They get up at 6 AM every day to pick enough fresh mushrooms for lunch, and by the time we return from picking, a delicious lunch is ready.
They still use wood-fired stoves.
Location: About 7 km from Dali Old Town, at the foot of the mountain.
Departure time: 8:00 AM.
Mushroom picking takes about 2 hours, with a half-hour tea break on the slope.
We descend at 11:00 AM and have lunch around 12:00 PM.
The activity fee includes the fresh mushroom farm lunch after descending.
Most visitors to Dali try wild mushroom hotpot, but the chance to personally pick wild mushrooms, observe them in the forest, and enjoy them at their freshest is rare.
Guests often say, "How is this flavor so fresh?
It's different from what we had before." Freshly picked mushrooms indeed have a unique taste.
Moreover, our sisters go up the mountain early every day to pick enough mushrooms for lunch, so guests don't have to worry about not having enough mushrooms to eat.
Experience highlights: Walk through the forest searching for wild mushrooms; enjoy views of Erhai Lake and villages from the slope while having tea; learn about mushroom knowledge; bring mushrooms back to the village for a farm wood-fired feast including mushroom chicken soup and stir-fried mushrooms with cured meat.
The mushroom picking route is about 3 km through pine forests, easy, and takes about 3 hours.
Please note that wild mushrooms are not always easy to find; they hide in grass and pine needles, requiring time and patience.
Guests with patience and sharp eyes usually pick more.
Local women go up the mountain before dawn to pick mushrooms for sale, so we need to work harder to find them.
