Yaozhuang Town has a long history and simple folk customs. It has both the scenery of the water village Zeyuan and the spirit of the small bridge, and the Wuyue culture has a long history. It is known as the “land of fish and rice” and the “hometown of mushrooms”. Yao Zhuangzhen District was formed before the Taiping Heavenly Kingdom movement and has a history of 500 years.

Quality characteristics: Yaozhuang mushroom meat is tender, delicious, beautiful appearance, firm meat, thick white mushroom. Different from other mushrooms, it is not easy to oxidize and blacken within 24 hours after harvesting. It can be supplied to the market without special bleaching treatment, and the product performance is good. [Landmark Geography] Yaozhuang Town is located in the water network area of ​​the Hangjiahu Plain. The terrain is flat, the water network is dense, the soil is fertile, and the special products are abundant. The rivers and lakes in Yaozhuang Town account for 18% of the area, and the annual river water can exceed 100,000 tons. The water and river silt is deep and rich in organic matter, impurities, pollution, and insects. In particular, Yao Zhuang Dang and its 2 km lake water river mud mixed with rice glutinous rice as a mushroom covering material, rich in nutrients, good permeability, high water content, easy to keep warm and moist, precisely because of the scope of geographical protection, There are enough quantities and easy to take, which can satisfy the mushroom growth better than other places. [Culture background] Yaozhuang Town has a long history and simple folk customs. It has both the scenery of the water village Zeyuan and the spirit of Xiaoqiao water. It also has a long history of Wuyue culture. It is known as the “land of fish and rice” and “hometown of mushrooms”. According to the beauty, Yaozhuang Township was formed before the Taiping Heavenly Kingdom movement and has a history of 500 years. The production of edible fungi based on Yaozhuang mushroom is the leading industry of Yaozhuang agriculture. It started in the early 1950s. In the cultivation history of more than 50 years, the scale of Yaozhuang mushroom has grown from small to large. In recent years, it has been expanding. By establishing a base, establishing a model, doing a good demonstration, and promoting the standardized production, industrialization, and brand promotion of Yaozhuang mushroom, with the continuous deepening of industrial restructuring, we can see that the development of Yaozhuang mushroom can not only make farmers rich. Moreover, the cultivation of Yaozhuang mushroom can solve the path of waste such as straw, straw, cow dung, pig manure and the like produced in agricultural production, turning waste into treasure and utilizing resources, which is very suitable for the construction of ecologically efficient agriculture. [Brand Building] The party committee and government of Yaozhuang Town regard the Yaozhuang mushroom industry as the development strategy of “characteristically prosperous town”. After years of hard work, Yaozhuang mushroom has been awarded provincial quality since 1998. The title of agricultural products; in 2001, it was recognized as “Jiaxing Famous Brand Product” by Jiaxing Famous Brand Product Certification Committee; in 2002, it was named “China's Mushroom Township” by China Quality Agricultural Products Development Service Association; in 2003, it was recognized as “Zhejiang Province by the Provincial Administration for Industry and Commerce”. In the same year, it was awarded “Zhejiang Green Agricultural Products” and “Non-pollution Products of the Ministry of Agriculture”; in 2004, it was awarded “2004 Consumer Satisfaction Agricultural Products” by the Provincial Consumers Association, and also won the “Quality Agricultural Products Gold Award” at the Provincial Agricultural Expo. ". In 2205, it was recognized as “Zhejiang Famous Brand Product” by Zhejiang Famous Brand Product Committee. In 2006, it was rated as “Green Food A Grade Product” and “Zhejiang Top Ten Famous Mushroom”.

Yaozhuang mushroom quality technical requirements (a) culture material fermentation. 1. Raw and auxiliary materials: 2400 kg of dry and mold-free straw, 2400 kg of cow dung, 40 kg of urea, 50 kg of special gypsum for edible fungi, 25 kg of light calcium carbonate, lime 50, calculated on the spot. kg. Pre-stacked cow dung and pre-wetted straw, a layer of straw, a layer of cow dung piled up; stack width 2.4 to 2.7 meters, stack height 1.5 meters, pile length as needed (length is not limited); The temperature of the material temperature center is 70±5°C, and the stacking period is about 15 days. 3. Post-fermentation: indoor fermentation. After the end of the fermentation, the heating is heated every other day, the temperature is 60 ° C to 62 ° C for 6 to 8 hours, 50 ° C to 52 ° C for 5 to 7 days, and the temperature is lowered to 40 ° C to 45 ° C. Ventilation of doors and windows; (2) cultivation management. 1. Sowing and germination management: After the fermentation is finished for 1 day, it is evenly sown according to the mixed amount of 1.2 to 1.5 bottles/square meter, and the local high-quality qualified Agaricus humilis cultivar 2796 quarantined by the plant quarantine department is used. 3 to 4 days after sowing, close the doors and windows, combined with morning and evening ventilation, to promote the germination of the bacteria. After eating 1 inch deep, the ventilation can be increased, and the hyphae can grow over the entire layer for 25 to 30 days. 2. Covering soil: (1) Covering soil materials, calculated according to 100 square meters: use local fresh and mildew-free 砻糠300 to 350 kg; use 2500 to 3000 kg of lake water river mud without chemical pollution within the protection scope; Soak the 5% lime water for 2 to 3 days, pick up and drain, and mix well with the river mud. (2) Covering soil: After thoroughly mixing the prepared muddy river mud, the thickness of the covering soil is about 2.5 to 3 cm, and the tightness is moderate. (3) Management after covering the soil: After covering the soil for 2 to 4 days, the hand is not sticky to the hand; the door and window are combined with the ventilation in the morning and evening to promote the hyphae; when the large part of the mud sees the hyphae Ventilation, causing the formation of fruiting bodies. 3. Autumn and spring mushroom management: (1) When a large number of fruiting bodies form tight doors and windows combined with morning and evening ventilation. (2) Remove the dead mushrooms, mushroom roots and soil after collecting the mushrooms every day, and properly replenish the water as the mud is dry in the later stage. (3) When the mushroom is finished, the waste is removed in time, and the mushroom shed is cleaned and disinfected. (3) Grading of harvesting. The fruiting body is 2 to 3 cm, and the mushroom type is not complete, and the white is the level; the fruit body is 3 to 5 cm, and the mushroom type is intact and the white is the second level. (4) Quality characteristics. 1. Sensory features: The mushroom meat is tender, delicious, beautiful in appearance, firm in meat, and thick in flesh. It is not easy to oxidize and blacken within 24 hours after harvesting, and does not require bleaching treatment. 2. Physical and chemical indicators: Each 100 grams of mushrooms contains protein ≥ 2.9 grams, carbohydrates ≥ 66 mg, iron 1.3 ≥ milligrams.

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Producers within the scope of protection of Yaozhuang mushroom geographical indication products may apply to the Jiaxing Entry-Exit Inspection and Quarantine Bureau for the use of the \"Special Mark for Geographical Indication Products\", which is approved by the General Administration of Quality Supervision, Inspection and Quarantine.