黑松露，白松露，夏季松露

       黑松露（Tuber melanosporum）： 黑松露是最著名的松露之一，也是最常见的。它的外皮呈黑色，内部有浓郁的香味，通常被认为是最美味的松露之一。

       白松露（Tuber magnatum）： 白松露是最珍贵和昂贵的松露之一。它的外皮呈浅黄色到浅棕色，内部也散发着强烈的香气。白松露通常在秋季季节采摘，具有极高的风味和独特的香气。

       夏季松露（Tuber aestivum）： 夏季松露通常比冬季松露便宜一些，它们的外皮较薄，香气相对较轻，但仍然具有可辨认的松露风味。

       松露的产地：

       松露主要分布在欧洲，特别是意大利、法国、西班牙以及一些东欧国家。不同地区的松露具有不同的风味特点，因此产地也影响了松露的价格和受欢迎程度。

       松露的风味和用途：

       松露被誉为食物中的“香气之王”，其风味极为浓郁而独特。它们的香味通常被描述为地道的、深邃的、坚果般的，甚至有时带有一些土壤的气息。松露通常不会直接食用，而是将其切成薄片，撒在各种食物上，如意大利面、鸡蛋、奶酪、饺子等，以增添独特的风味。在烹饪中，松露可以用来制作各种佳肴，如松露油、松露酱、松露饺子等。松露的用量通常不需要很多，因为其风味非常浓郁，一点点就足以为食物增色不少。

       中国松露（英文名：Truffle）学名块菌：是一种蕈类，属珍稀名贵地下生菌物，是典型的外生菌根型真菌。松露与阔叶树的根部形成外出菌根并向土壤蔓延菌丝体，散布于树底120-150厘米方圆，其子囊果主体藏于地下0-40厘米。松露孢子自然扩散是通过动物食用其子囊果，且孢子没有被消化吸收，随粪便排出体外来完成扩散的。

       松露有一种特殊的香气，自古便有许多人为之着迷。因为价格高，而且味道浓烈，松露一般只用一点点。白松露一般是生食，磨碎后撒在意大利面或煎蛋上。松露可以切成薄片插在加在肉里一同烤制，或用来烤鹅肝。作为松露的各种球茎，主要是在地下生长的真菌。 从最严格的意义上讲，它是块茎属，其中包括一些最昂贵和具有烹饪价值的蘑菇。横截面的大理石纹肉非常引人注目。外皮有树皮状的生长物，其形状、颜色和结构对于确定松露很重要。
      也有的因其地下子实体呈块状而得名，与真正的松露无关：

      鹿松露：来自 Erotiales 目的囊真菌

      块菌：属于厚牛肝菌

      红菇类的胡萝卜松露亲属

      蜂窝松露：属于松露家族

      白脉松露：属于绵羊多形体亲属

      香气和香料

      黑松露子实体的气味让人联想到灌木丛、草莓、潮湿的泥土或带有可可味的干果。 味道只有在加热后才能充分发挥，略带辛辣和苦味。 常温贮藏，芳香物质氧化挥发，0℃贮藏，芳香物质合成增加，子实体产生醇类2-和3-甲基丁醇，醛类2-和3 - 甲基丁醛和微量硫化合物。

      结语：

      松露作为一种珍贵的食材，以其独特的风味和稀缺性在美食界占有重要地位。无论是黑松露、白松露还是夏季松露，它们都具有引人入胜的香气和风味，能够为各种料理增添独特的味道。虽然价格昂贵，但在特殊的场合或对食材要求极高的烹饪中，使用松露会为食物带来难以比拟的美味体验。

Types of truffles:
Black truffle: Black truffle is one of the most famous and common truffles. It has a black outer skin and a rich aroma inside, and is often considered one of the most delicious truffles.

White truffle: White truffle is one of the most precious and expensive truffles. Its outer skin is light yellow to light brown, and it also emits a strong aroma inside. White truffles are usually harvested in the autumn season and have a high flavor and unique aroma.

Summer truffles (Tuber aestivum): Summer truffles are usually cheaper than winter truffles, with a thinner outer skin and relatively light aroma, but still have a recognizable truffle flavor.

The origin of truffles:

Truffles are mainly distributed in Europe, especially in Italy, France, Spain, and some Eastern European countries. Truffles from different regions have different flavor characteristics, so the origin also affects the price and popularity of truffles.

The flavor and use of truffles:

Truffles are known as the "king of aroma" in food, with an extremely rich and unique flavor. Their fragrance is often described as authentic, deep, nutty, and sometimes even with a hint of soil. Truffles are usually not consumed directly, but are cut into thin slices and sprinkled on various foods such as Italian pasta, eggs, cheese, dumplings, etc. to add a unique flavor. In cooking, truffles can be used to make various delicacies, such as truffle oil, truffle sauce, truffle dumplings, etc. The amount of truffles usually does not require a lot, as their flavor is very rich, and a little bit is enough to add a lot of color to the food.

Truffle, also known as truffle, is a rare and precious underground fungus belonging to the class of fungi. It is a typical ectomycorrhizal fungus. The roots of truffles and broad-leaved trees form ectomycorrhizal fungi and spread their mycelium to the soil, spreading around 120-150 centimeters at the bottom of the tree. The main body of its ascocarp is hidden underground 0-40 centimeters. The natural diffusion of truffle spores is achieved through the consumption of their ascocarp by animals, and the spores are not digested and absorbed, and are excreted from the body through feces to complete the diffusion.

Truffles have a special aroma that has fascinated many people since ancient times. Due to its high price and strong taste, truffles are usually only used in small amounts. White truffles are usually eaten raw, ground and sprinkled on pasta or fried eggs. Truffles can be cut into thin slices and baked together with meat, or used to roast foie gras. As various bulbs of truffles, fungi mainly grow underground. In the strictest sense, it is a genus of tubers, which includes some of the most expensive and culinary mushrooms. The marble texture on the cross-section is very eye-catching. The outer bark has a bark like growth, and its shape, color, and structure are important for determining truffles.

Some are named after the block like shape of their local sub entities, unrelated to the true truffles:

Deer Truffle: From Erotiale