和许多事物有异称一样,食用菌也有。这些异称有俗称、古称、植物学名称、行业名称、地方名称、民族语译称、外来语名称等等,丰富多采,五花八门。这些异称反映了我国词语之丰富,但是,在未加整理前也不可避免地带来混乱。这不但反映在食用菌的科学研究上,也反映在食用菌的生产和利用上。尤其是利用,问题更多,常常以地方俗名出之,使人惶惑,莫明所以。烹饪利用便有,湖南菜中有些用“寒菌”作的菜,这是什么菌?原来是松乳菇;四川菜有“三大菌”,到现在我仍不知道是何菌。这在烹饪应用上尚无大得失,如系药用,则是人命关 And many things have different names, edible fungus also. These synonyms are commonly known as ancient names, botanical names, trade names, local names, ethnic languages, foreign names, etc., rich and varied, varied. These alias reflect the richness of our words, but they also inevitably lead to confusion before finishing. This is not only reflected in the scientific research of mushrooms, but also reflected in the production and utilization of mushrooms. In particular, the use of more problems, often in the local name of the world, people are bewildered, so inexplicable. Cooking use there, some in Hunan dishes with “cold bacteria” for the food, what is this bacteria? The original is Lactarius mushroom; Sichuan food “three bacteria”, up to now I still do not know what bacteria. This is no big gain in the cooking applications, such as medicine, it is human life