東北姬松茸出菇期間的夏季由於晝夜溫差大延長了出菇週期，大大有利於營養成份的累積，使其子實體朵大、粗壯，顏色深，品質均達到一級。富含蛋白質、維生素、不飽和脂肪酸以及鉀、鈣、鎂、磷等具有藥用價值，其中蛋白质组成中包括18种氨基酸，人体的8种必需氨基酸齐全，还含有多种维生素和麦角甾醇。中醫學認為姬松茸性平味甘，有健腦益腎、扶正補虛之效，是體弱多病者的補身佳品。現代研究證實，姬松茸具有降膽固醇和血脂，降低血糖，改善肝功能，抗過敏反應，提高消化和免疫系統功能，及抑制癌細胞生長等多種功效有助減輕市人普遍存在的亞健康問題，除了保湯之外，還可以用來做姬松茸瑤柱蒸水蛋呢！
During the fruiting period of Northeast China, the cycle is prolonged due to the large temperature difference between day and night, which is greatly beneficial to the accumulation of nutrients, making the body large, thick, dark in color, and the quality reaches the best level. It is rich in protein, vitamins, unsaturated fatty acids, potassium, calcium, magnesium, phosphorus, etc., and has medicinal value. The protein composition includes 18 kinds of amino acids, 8 kinds of essential amino acids in the human body are complete, and also contains a variety of vitamins and ergosterol. Traditional Chinese medicine believes that the Agaricus mushroom has the effect of strengthening the brain and kidney, strengthening the body and replenishing deficiency, and is a good supplement for the infirm. Modern research has confirmed that Agaricus mushroom has various effects such as lowering cholesterol and blood lipids, lowering blood sugar, improving liver function, anti-allergic reaction, improving digestive and immune system functions, and inhibiting the growth of cancer cells. In addition, to make soup, it can also be used to make steamed eggs with Agaricus scallops!