A bustling scene is unfolding at the edible fungus cultivation base in Zuosuo Community, Longjie Street, Chengjiang City, Yuxi Prefecture, as artificially cultivated "Jian Shou Qing" (a type of bolete mushroom) are emerging from their growing medium and hitting the market in batches. This signifies a major shift for this prized delicacy, moving from a wild-gathering model dependent on natural conditions to a controllable and replicable modern agricultural production system, thereby injecting new vitality into rural industry revitalization.

Inside the cultivation base, rows of standardized growing chambers are neatly arranged. Each chamber holds organized mushroom bags, where the mushrooms display thick caps and robust stems. Workers are busy harvesting, sorting, and packing the produce. In contrast to traditional wild harvesting, these cultivated mushrooms have a short growth cycle, with the first harvest ready just eight days after the growing chambers are sealed. "From the day we sealed the chambers to now is the eighth day, and the mushrooms have already reached harvest standards," explained Song Xiang, General Manager of Yunnan Yungong Youpin Agricultural Technology Co., Ltd. He noted that the strain is a patented variety authorized by the Kunming Institute of Botany, Chinese Academy of Sciences, and "the aroma of these fresh mushrooms can reach 70% to 80% of that of wild ones." Currently, a single chamber can produce approximately 750 kilograms, yielding a net profit of 8,000 to 10,000 yuan every eight to ten days. The products have already secured a large number of domestic orders, with dried mushrooms being exported to countries like Singapore, Germany, and France.

Wild "Jian Shou Qing" is subject to seasonal constraints, limiting its yield and keeping market prices high. Zuosuo Community has adopted a cooperative mechanism involving the party branch, the company, and farmers. By utilizing local idle curing houses, the company provides uniform fungal sticks, technical guidance, and guaranteed price purchasing. Farmers can either contract to use the renovated curing houses for independent cultivation or work at the base, facilitating income growth right at their doorstep. Technician Chen Gang explained, "The 'Jian Shou Qing' has very strict requirements for its growing environment. Temperature must be precisely controlled between 30 and 35 degrees Celsius, and humidity must be maintained between 90% and 95%. Regarding light management, no light is needed for the first three days after planting, but after that, 24-hour illumination is required until harvest. We precisely simulate its growth environment using humidification and ventilation systems, and the uniformity of mushroom emergence is now stabilizing. Each chamber holds an average of 2,000 mushroom bags, with each bag yielding between 300 and 350 grams."

It is understood that the cultivated variety at this base is the organic-certified yellow porcini mushroom, which has undergone domestication and selective breeding. Belonging to the same family as "Jian Shou Qing," it effectively retains its wild flavor while standardized production reduces the food safety risks associated with traditional gathering. To solve the problem of idle traditional curing houses, Zuosuo Community, through its village-run company, has converted them into climate-controlled mushroom cultivation workshops. By adding atomization and constant-temperature systems, a single curing house can be transformed into a high-yield edible fungus factory. "This model requires low investment, yields quick results, and carries manageable risks. Most importantly, it truly implements the farmer-benefiting mechanism," stated Li Bin, Deputy Director of the Zuosuo Community Residents' Committee in Longjie Street. He added that residents don't need to worry about technology or sales; they just need to cultivate the mushrooms well to secure their income. "So far, we have completed a trial cultivation of one batch of porcini mushrooms, with a net profit of around 15,000 yuan per chamber, which is very impressive."

In recent years, Chengjiang City has been actively adjusting its agricultural structure, developing plateau-specific agriculture like edible fungus cultivation based on local conditions. The successful trial cultivation of "Jian Shou Qing" in Zuosuo Community has not only opened new avenues for wild mushroom resource protection and enriching market supply, but has also injected momentum into the revitalization of rural industries.