Simply a matter of good taste

Among the variety of mushrooms, the matsutake stands out as particularly delectable, and Shangri-La is a veritable haven for them. Upon my arrival in Shangri-La, I met young Tibetan Losang from Jidi village, who guided me to his hometown, known as "matsutake village".

Nestled in a mountain embrace, this quaint village resembles a paradise lost to time. Every year, upon mid-July, the entire village ascends the mountains to harvest matsutake. It's also the time when the annual matsutake gourmet festival takes place.

The matsutake mushroom is a finicky marvel, demanding pristine conditions. If there's any hint of pollution or human interference, it simply refuses to grow. Its growth is a slow, deliberate dance with nature, taking several years to fully mature.

From a young age, Losang was well-versed in the art of foraging for matsutake mushrooms, a skill he honed over the years. He and his parents would typically set up a small wooden cabin in the mountains, armed with enough provisions to sustain them for several days of intensive gathering.

Locals have a penchant for savoring matsutake in chicken soup or simply stir-fried with chili peppers. Unfortunately, my visit took place before the mushrooms have made their earthy debut. Losang invited me to return in September, promising a taste of nature's bounty at its finest.