Table 2 Basic features of plant and fungi use in the Qinling mountains
No. of species used | Frequency of use | Consumption after boiling or stir-frying or in soup | Raw consumption | Drying for further use | Lacto-fermenting | Gender differentiation | Age differentiation | |
|---|---|---|---|---|---|---|---|---|
Wild vegetables | high | high | yes | no | frequently | rarely, more often in the past | men know slightly more | low |
Wild fruits | intermediate | low | no | yes | never | no | no | insignificant |
Wild fungi | low | low | yes | no | very rarely | no | men know slightly more (?) | insignificant |