Sorry for the *stack, but Hannah Che is doing important work writing about mushrooms, tofu and vegan food culture in Yunnan

https://open.substack.com/pub/hannahche/p/how-a-chef-in-yunnan-cooks-mushrooms

(Although tofu isn’t only for vegans in China, she focuses on that)

The book The Mushroom at the End of the World talks about Yunnan’s role in global mushroom diversity