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Photo shows the matsutake feast presented on the "Third Nyingchi Matsutake Food and Tourism Cultural Festival" which kicked off on Aug. 16, 2013. [Photo/ China Tibet Online]

Photo shows that a Tibetan girl exhibits a matsutake delicacy on the "Third Nyingchi Matsutake Food and Tourism Cultural Festival" which kicked off on Aug. 16, 2013. [Photo/ China Tibet Online]

Photo shows that various cuisines made of matsutake are cooked on the "Third Nyingchi Matsutake Food and Tourism Cultural Festival" which kicked off on Aug. 16, 2013. [Photo/ China Tibet Online]

Photo shows a cuisine made of matsutake and river fish growing in Basum Lake of Kongpo Gyamda County, northwest Nyingchi Prefecture, which combines the delicate flavor of both wild fish and matsutake. [Photo/ China Tibet Online]

Photo shows a cuisine made of matsutake named "the charm of Basum Lake". Matsutake is the best condiments for cooks, since cuisines can be much more delicious with the participating of matsutake. [Photo/ China Tibet Online]

Photo shows a cuisine made of matsutake sauce and "ala" (a kind of pancake of Tibet), which is a well-known Tibetan-styled dinner. [Photo/ China Tibet Online]

Photo shows a cuisine made of fried matsutake, which owns a crisp taste after encountering with fresh oil. [Photo/ China Tibet Online]

Photo shows a cuisine with matsutake balls in pottage. [Photo/ China Tibet Online]

Photo shows a cuisine made of matsutake and cordyceps flowers, dressed with sauces. [Photo/ China Tibet Online]

Photo shows the matsutakes just picked from forests, and the caps of those matsutake with better quality are still not opened, and their bodies are also stronger. [Photo/ China Tibet Online]