The edible fungus is grown in a place containing rich organic matter with its white or light-colored mycelium. When the conditions are appropriate to form a child entity, to become the Jiapin human food. Hyphae and fruiting bodies are the two main stages of the growth and development of edible fungi in general. Various edible fungi are according to the form of the entity such as: mushroom shape, mushroom cover, bacterial fold or fruiting layer, spore and mushroom handle characteristics, and then combined with the ecological, physiological and other differences to classify the identification (see layer of fungus, agaric head, silver eyes and ears, umbrella fungus). The difference between wild edible fungi and poisonous mushrooms by experience is based on the appearance and color of the fruiting bodies. Some edible fungus grows in the withered trunk or the wood section, like mushroom, fungus, Tremella, Pleurotus ostreatus, Hericium erinaceus, Flammulina velutipes and Pleurotus ostreatus, some of which grow in the stems of herbaceous plants and livestock, poultry manure, such as mushrooms, straw mushroom, and other plant roots together with the growth is called mycorrhizal fungi (see mycorrhizal), such as Tricholoma matsutake, bovine liver bacteria. The above characteristics also determine the distribution of various wild edible fungi in the natural ecological conditions. Mushroom in the mycelial growth stage is not strict requirements of humid conditions, but in the mushroom or out of the ear, the environment in the relative humidity of more than 85%, and need suitable temperature, ventilation and light. such as mushrooms, mushrooms, flammulina velutipes, mushroom, Tricholoma matsutake suitable in the temperature of the lower spring, autumn or in the low temperature zone (15 ℃ or so) out of mushrooms, straw mushroom, agaric, anchovies, etc. are suitable for summer or tropical, subtropical areas under the conditions of high temperature strong.