Abandoned the Immortal Cultivator, returned to his hometown to farm and sing

Chapter 931 924. A story about warmth
Big mushroom.

It's only Monday.

It’s still a long way to go before “New Taste” starts airing this weekend.

After a day of watching the live broadcast, I saw the leisurely countryside, met a 106-year-old Swiss, and learned about the "cola" flavored liquor made from "popcorn".

The country is so big that there is nothing strange.

There are sweet liquors.

but.

It has nothing to do with delicious mushrooms.

What about mushrooms?
Isn’t this coming?

How could CCTV's new agricultural media, which is trying to "ride on the popularity" all over the world, miss such a popular topic?

This time, not only did they post a video, but they also showed up.

It should be said that people are coming again.

Luo Yihang took Stationmaster Guo around and introduced the situation of delicious mushrooms.

Wednesday.

CCTV Agriculture video was released.

"Hello Bao Bao. These past two days, I have been receiving private messages asking me to talk about big mushrooms."

"This is our business. We have to do it, and we have to do it openly."

"Today we are going to talk about the big mushroom, the full name is the Chinese delicious mushroom, the proper scientific name."

"The new crop named after China, as the name suggests, is 100% native to China. It was discovered in XJ, which was the Western Region back then."

"Many people on the Internet are saying that this is carefully selected by our ancestors after 2,000 years."

"However, Bao Bao and others should be more concerned about its deliciousness. Why can it be named as delicious?"

"This, we have to start with its growth environment."

"Contrary to popular belief, China's delicious mushrooms grow in the desert."

"To be specific, it should be that it is a desert now, but it was a swamp before, a swamp full of reeds."

"Under the desert, there is abundant humus that provides the nutrients it needs to grow."

"Hiding my whole body in the sand, I can block the scorching sun and keep the water from evaporating."

"It was so secretive that it was not discovered until 2015."

"It is also because the environment where it grows is sparsely populated and animals are rare, so this mushroom has no natural enemies and there is no need to guard against animals eating it. Its defensive properties are all focused on drought resistance."

“It also allowed it to grow into a very sensible mushroom.”

"Chinese delicious mushrooms contain 33% protein and 68.1 kinds of amino acids, of which % are essential amino acids for the human body, which means that the human body cannot synthesize them by itself and needs to obtain nutrients through food."

"It also contains up to 5.4% umami amino acids. The reason why people feel that the same food is delicious is because of these amino acids."

"Let's compare it with the common shiitake mushrooms. Shiitake mushrooms are delicious, right? The umami amino acid content is 2.2%."

"The Chinese delicious mushroom is also the species with the most amino acid components among the edible mushrooms known so far."

"So are there more mushrooms than this? No. Are there just as many? Yes."

"There is a kind of white-scale mushroom that also contains 17 kinds of amino acids, but unfortunately, it is poisonous and has a tough texture. It tastes like chewing a tire and is indigestible. It cannot be eaten."

“So, if you want to taste the deliciousness of mushrooms with 17 kinds of amino acids, the only choice is Chinese delicious mushrooms.”

"I'll be quiet for a minute. I tried it yesterday and almost swallowed my tongue."

As you can imagine, when the video is played here, I will definitely fill the screen with...

"How this delicious Chinese mushroom was discovered starts with one person: Professor Wang Zhuoren from Huazhong Agricultural University and Hubei Academy of Agricultural Sciences."

"Professor Wang Zhuoren is an expert in the field of edible fungi in my country. He has cultivated eight new varieties of shiitake mushrooms, black fungus, and white mushrooms."

"Among them, Huaxiang No. 8 mushrooms have spread all over Hubei. The mushrooms that people in Hubei can buy are basically Huaxiang No. 1999, which was cultivated by Professor Wang Zhuoren in 8."

"Professor Wang Zhuoren is also a very experienced researcher of edible fungi germplasm resources."

"He embarked on this path, and there is another story..."

A heartwarming story.

Professor Wang remembers it very clearly. It was 1984, when he was still a young college student.

At that time, studying agriculture was equivalent to having no future, being unable to get over it, and being crazy.

Your family worked hard to send you to college, and you still want to dig the ground!
In fact, there are some now, such as Qin Qiuyan.

There are few people willing to learn agriculture, even fewer who can persist, and even fewer who can persist, really learn, and show visible talent.

When Wang Zhuoren was a student, he was very popular in Huazhong Agricultural University. Everyone knows that working in agriculture is hard and tiring, and it doesn't make money.

Everyone at Huazhong Agricultural University, from top to bottom, was afraid that he would run away.

However, how can you keep people if you don't offer them treatment?

And treatment.

The Agricultural University was not wealthy at that time. Even professors only earned a little over 100 yuan a month.

You can't just ask people to make contributions for nothing.

There is nothing I can do about the treatment, and there is also emotion...

Once, Wang Zhuoren went to collect wild herbs with his teachers.

It means going into the wild to collect plant samples.

Although Wang Zhuoren is young, he has never been to a primeval forest.

After walking in the mountains and forests for a whole day, my legs felt like they were not my own.

Read the error-free version at 69shuba! 6=9+shu_ba is the first to publish this novel.

Feeling tired and cold, I arrived at the campsite and resisted the urge to lean against a tree and take a nap wrapped in my coat.

I don’t know how long it was before I was awakened by a warm fragrance.

When I opened my eyes, I saw a pot on the fire, with mushroom soup cooking in it.

His department head greeted him cheerfully: "You are awake, just in time, come and have a bowl of soup to warm yourself up."

It turned out that after he fell asleep, the two academicians dragged themselves to pick mushrooms and the department head cooked soup...

The teachers, already so old, still did this for an ordinary student like him.

According to Professor Wang Zhuoren, this was the warmest bowl of soup he had ever tasted.

I was so moved that I secretly wiped away my tears...

After that, Professor Wang Zhuoren has been devoted to the collection, preservation, evaluation and utilization of edible fungi resources until now.

A total of eight new varieties were cultivated, and countless varieties were collected and protected.

He personally discovered and named two new varieties.

Among them is the Chinese delicious mushroom.

In addition, Professor Wang Zhuoren also trains nearly a thousand edible fungus production technicians every year, and has developed a stable and efficient cultivation technology for morels.

"Previous generations plant trees, and next generations enjoy the shade. It is thanks to the efforts of generations of agricultural workers that we can have a continuous supply of delicious, nutritious and healthy food on our tables..."

Stationmaster Guo said finally.

Is he talking about mushrooms today?
It's a mushroom.

But it is also about people, generations of agricultural workers.

Generation after generation, there are agricultural workers like Wang Zhuoren and the academicians picking mushrooms.

They are like poets working in the field of hope, writing songs of arduous journey with their hands and sweat.

Their story is a prose poem without fancy words, but full of tenacity and perseverance.

Their spirit is a declaration of self-reliance.

In an age of scarce resources, they neither waited nor escaped.

Instead, they rely on their own wisdom and hard work to explore agricultural development paths that are suitable for the local area.

Their spirit is a poem of dedication.

They have dedicated their entire lives to this land and to agriculture, bringing one high-yield, fresh and delicious agricultural product after another to every household’s table, ensuring food security.

Their spirit is a legend of perseverance.

In the face of numerous difficulties, they never give up easily. In their hearts, there is an undying faith and an unyielding will.

Today, when we look back at those years, the figures of generations of agricultural workers are still clearly visible.

Their spirit is like the most tenacious root in that land.

Root deeply into the soil, take root, sprout, and grow healthily.

It was they who went through those arduous years and ushered in the spring breeze of agricultural technology, blowing across the fields of hope.

Blowing across this field that was once watered with their sweat, this ancient land.

From "people carrying and cows pulling" to "machine farming", from "relying on experience" to "relying on data", from "sweat agriculture" to "smart agriculture".

One step at a time.

When the morning light shines, dewdrops sparkle on the tips of green leaves, and rice fields sway gently in the breeze, as if telling the story of a new life...

(End of this chapter)