竹荪是生长在竹林中腐朽的竹及土壤上的一种菌类，一般多制为干货成捆出售。竹荪营养丰富、香味浓郁、滋味鲜美，有“菌中皇后”的美誉。
Bamboofungusisatypeoffungusgrowingonthesurfaceofrottenbamboosandsoilinbamboowoods.Itisusuallysoldintheformofdriedbamboofungusinbundles.Beingnutrient-rich,fragrantandtasty,bamboofungushaslongenjoyedthelaudatorytitleoffungusqueen.吃法：竹荪本身无特殊味道，但会吸收汤汁，所以料理时多用熬煮的方式，搭配上汤，十分滋补。Howtoeat::Bamboofungusitselfdoesnotbearanytaste,butcanabsorbsoup.Giventhat,itisusedoftentomaketonicsoups.
干笋Driedbambooshoot几乎所有鲜笋都可以制成干笋，这个过程也可以激发出笋更为浓郁醇香的气息。采收后，将鲜笋洗净、煮熟，以盐腌渍晒干后制成干笋。因干笋常口感略带苦味，在中式烹饪中常以重口味的料理方式，避苦扬香。Almostallfreshbambooshootscanbemadeintodryones.Besides,theair-dryingprocesscanhelptodevelopevenricheraroma.Collectcertainamountoffreshbambooshoots;washthem;pourthemintoboilingwaterandcookthoroughly;salttheboiledshoots;anddrytheminthesunshine.Duetothebittertastethatdriedbambooshootbrings,strong-flavoredseasoningsareusuallyaddedbyChinesecuisinechefstocoverupsuchbittertasteandincreaseitsaroma.
吃法：常用于烧制肥肠、牛肉、猪脚。
Howtoeat:Itisusuallyaddedintocookpigsintestines,beef,aswellaspigknuckles.
腐乳Fermentedbeancurd新鲜的豆腐经发酵、腌制、二次发酵等流程便可制成中国的特色风味食物腐乳。四川人喜欢用晒蔫的大白菜叶将其包裹好封存，便于保存不易挤压变形。Afterundergoingaserialprocessoffermentation,picklingandsecond-timefermentation,fermentedbeancurd,atastydelicacywithChinesecharacteristics,ismade.SichuanpeopleprefertouseshriveledleavesofChinesecabbagetopackthefermentedbeancurd.Inthisway,thebeancurdcanbewellpreservedandisnoteasilysquashed.
吃法：由于气味特殊，腐乳在四川一般以辣调味，除下饭即食外，也可作为炒、烧的调料。
Howtoeat:Givenitsdistinctivesmell,fermentedbeancurdisnormallyaddedwithchiliesinSichuan.Itcanbeservedasarefreshmenttogowithmeals.Alternatively,itcanalsobeusedasaseasoningtocookfriedorbraiseddishes.
雪魔芋Snowkonjak雪魔芋为四川峨眉山名特产，当地具备制作雪魔芋得天独厚的自然条件——低于零下的气温、充分的光照，露天生长的雪魔芋经霜雪冷冻后采摘，发泡成海绵状风干保存。其口感爽松，风味独特。SnowkonjakisaspecialtyofMountEmei,Sichuanprovince.Particularlyfavorablenaturalconditions-anaveragetemperaturelowerthan0°CandsufficientsunshinemakeMountEmeiaperfectplacetoproducesnowkonjak.Oncethewildkonjakisfrozenbyfrostandsnow,justquicklypickitdown;soakitinwateruntilitbe北京去哪个医院治疗白癜风好哪家白癜风能彻底治愈