Morchella sextelata is currently the predominant variety utilized in morel mushroom production. To evaluate its adaptability and production potential, this study analyzed the mycelial characteristics, fruiting traits, and nutritional components of four M. sextelata strains originating from different regions, aiming to provide a theoretical basis for practical cultivation. The results indicated that on solid medium, HZ exhibited the fastest growth rate, while HB produced the highest number of sclerotia. In liquid culture, no significant differences were observed in the pellet morphology among strains, although HB developed the largest pellet diameter. In terms of yield, XT achieved the highest fresh weight(11.80 kg/10m²) but the lowest drying rate(9.75%). Conversely, HZ yielded the lowest fresh weight(7.05 kg/10m²), while HB showed the highest drying rate(12.99%). Morphologically, HB and XT possessed longer pilei, with XT also having the longest stipe. The fruiting bodies of all strains were rich in protein and amino acids, ranging from 35.1% to 38.3%. HB contained the highest levels of essential amino acids, total amino acids, and medicinal amino acids. All strains exhibited a high proportion of fresh and sweet flavor amino acids, with glutamic acid and aspartic acid making particularly significant contributions to the flavor profile. Significant regional adaptive differences exist among M. sextelata strains. XT is suitable for highyield fresh marketing, whereas HB is more appropriate for processing.