树毛菜也叫树花，是一道鲜为人知的美味，即使在滇西也只有少数几个地方会有这种吃法。摘回来的树花用草木灰水煮透煮1小时，三次以上漂洗后去除苦味，只留下浓郁的木头和野生菌的清香！不管凉拌还是炒鸡蛋味道都很难忘！

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Shu Mao Cai (Scientific Name:Evernia mesomorpha) is also called Tree Flowers.
It is a rarely known delicacy,
only available in a few places even within Dianxi.
Boil the Tree Flowers in water with plant ash for a whole hour.
Rinse at least three times to remove its bitterness,
leaving only an intense wooden fragrance and a fresh aroma!
The taste is unforgettable whether it is made into salad or with scrambled eggs!

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