China is a major producer of porcini mushrooms, with an average annual production of around 50,000 tonnes and over 90% exported around the world, accounting for about half of the world's trade, making it the world's largest exporter of porcini mushrooms.
The north-eastern and south-western regions are the largest producers of porcini mushrooms in China, with Yunnan producing the largest amount and the highest proportion of the thickly scented variety commonly known as blackhead.
Dried is the oldest form of porcini processing. The flavour of sliced porcini mushrooms is very strong, much stronger than fresh porcini mushrooms, and a few slices in a room will fill the room with the delicious smell of porcini mushrooms. Chinese people usually use porcini mushrooms in stir-fries with meat, eggs, and vegetables, or of course in soups. No matter how they are prepared, the taste and flavour of the porcini mushrooms will leave you with the feeling that the flavour will never end. It is important to remember that porcini should not be eaten raw as it can cause stomach upset. It's a delicious alternative to the meat you're used to, and a truly rare delicacy.

Porcini includes protein, fat, zinc, iron, copper, magnesium, potassium and sodium. It has the effects of cooling down the body, soothing the blood, dispersing cold, relaxing the muscles and replenishing the blood, nourishing the weakness and improving the spirit, and is one of the ingredients of the Chinese medicine "Shu Tendon Pill", a gynaecological remedy for infertility.

中國是牛肝菌的主要產區，平均年產量在50000噸左右，90%以上出口到世界各地，約占世界貿易量的一半，是世界最大的牛肝菌出口國。
東北和西南地區是中國牛肝菌的產地，其中雲南產量最大，俗稱黑頭的濃香品種比例也最高。
風乾是最古老的牛肝菌加工方式。牛肝菌切片的味道非常濃郁，比新鮮牛肝菌要濃出很多，在房間裏擺上幾片，滿屋子都會有美味牛肝菌那沁人的香氣。​中國人通常會用牛肝菌配肉、蛋、蔬菜烹炒，當然也可以用來煲湯。牛肝菌的美味是來自骨子裏的，無論何種方式烹制，其口感和味道都會讓人有美味到此絕止的念想。要記住牛肝菌不可以生鮮吃，因為那樣會導致腸胃不適。是吃慣肉類之外的別樣美味，是真正不可多得的美味佳肴。

牛肝菌包括蛋白質、脂肪、鋅、鐵、銅、鎂、鉀和鈉。 具有降溫、活血、散寒、舒筋補血、補虛益氣等功效，是中藥“舒筋丸”的成分之一， 不孕不育的婦科療法。