If I remember correctly, the properties mentioned in this document are well-known and commonly found in mushroom field guides or scientific literature written in the Chinese language.
I've been to Yunnan and have eaten that mushroom too (properly cooked!).
We can find closely related species to this one in the wild in Japan too, but documentation for those Lanmaoa species found outside China is currently lacking, I believe.
EDIT: Found the field guide I was thinking about on my shelf. It's "中国真菌志 牛肝菌科(III)" [1], which is only about boletes!
I've been to Yunnan and have eaten that mushroom too (properly cooked!). We can find closely related species to this one in the wild in Japan too, but documentation for those Lanmaoa species found outside China is currently lacking, I believe.
EDIT: Found the field guide I was thinking about on my shelf. It's "中国真菌志 牛肝菌科(III)" [1], which is only about boletes!
[1] https://baike.baidu.com/item/%E4%B8%AD%E5%9B%BD%E7%9C%9F%E8%...