Jian shou qing (见手青) is the name Yunnan markets give to boletes that turn blue the moment you touch them. Literally it means “see hand, turn blue”. The red one, hong jian shou, is Lanmaoa asiatica, and that is the one we sell.
What is jian shou qing?
Jian shou qing is a market name, not a species. Traders use it for several bluing boletes and add a colour to tell them apart: red, yellow or black. Red jian shou qing is Lanmaoa asiatica, which has a rose-red cap, yellow pores and yellow flesh that turns blue within seconds of cutting.
Yellow jian shou qing is usually Butyriboletus roseoflavus, and black jian shou qing is a dark Neoboletus. They are sold side by side, which is why a packet that only says “jian shou qing” tells you very little.
Can I buy jian shou qing online?
Yes. We sell red jian shou qing (Lanmaoa asiatica) online: fresh from 1 June to 31 October, dried slices and powder all year. Every bag carries the Latin name, a batch number, the harvest date and the origin, Yunnan or the Philippine Cordillera. Orders ship worldwide by tracked courier.
In season June–October
Fresh
Whole fruiting bodies, field-cleaned and chilled to 2–4 °C within 12 hours of picking.
$69.99 / kg
Select Fresh
Fresh-Dried
Sliced 5–7 mm and dried at 45 °C to under 8% moisture. Sealed with desiccant.
$210.99 / kg
Select Fresh-Dried
Batch COA included
Authenticated Research Material
Milled to pass a 60-mesh sieve, one batch per lot, with a certificate of analysis.
$109.00 / kg
Select Authenticated Research Material
How much does jian shou qing cost?
Fresh is $69.99 per kg, dried slices $210.99 per kg and the powder $109.00 per kg, from a 0.5 kg minimum. Larger orders get 5% off from 3 kg, 12% from 6 kg and 25% from 12 kg. Shipping is a single flat fee, $29.98 to the United States.
Why is it sometimes called the “lilliputian mushroom”?
Because of the poisonings. People in Yunnan who eat jian shou qing undercooked sometimes report seeing tiny people, a symptom doctors call lilliputian hallucinations. Properly cooked, it has been a seasonal food in Yunnan for generations. The compound behind the symptom has not been identified, and the mushroom contains no psilocybin.
How is jian shou qing cooked in Yunnan?
Sliced thin and cooked hard. The classic dish is a stir-fry with garlic, dried chillies and green peppers, cooked well past the point where the slices look done. In hot pot restaurants the staff often set a timer and ask diners not to eat until it rings. At home, allow at least 15 minutes.
Read the cooking and safety guide before your first batch.
When is jian shou qing in season?
From late June to September in Yunnan, peaking in July and August, and from about May in the Philippine Cordillera. Fresh ordering on this site runs from 1 June to 31 October. Out of season, dried slices from the latest harvest taste close to fresh once soaked and cooked.