Qingchuan Monkey Head Mushroom [Sichuan Qingchuan Specialty]

What is Qingchuan Monkey Head Mushroom? Authentic Sichuan Qingchuan specialty: Qingchuan Monkey Head Mushroom

Summary:Do you want to know what Qingchuan Monkey Head Mushroom is? This article is a detailed introduction to the Sichuan Qingchuan specialty - Qingchuan Hericium erinaceus. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Qingchuan Hericium erinaceus. The full text takes about 3 minutes to read, mainly including the basic introduction of Qingchuan Hericium erinaceus and its nutritional value? What are the product characteristics of Qingchuan Monkey Head Mushroom? Tasting and eating methods of Qingchuan Monkey Head Mushroom, etc

Basic introduction of Qingchuan Hericium erinaceus

Produced in Qingchuan County, with mild climate, abundant rainfall, lush trees, warm winters and cool summers, and no industrial pollution, it is an ideal environment for organic mushroom production.

. Monkey head mushroom is listed as one of the "Four Famous Dishes" along with bear paw, sea cucumber, and shark fin. Mushroom meat is fresh and tender, fragrant and delicious, and is known as the "meat among vegetables". It was listed as a tribute during the Ming and Qing dynasties

5. Hericium erinaceus has the function of improving the body's immunity and delaying aging

Hericium erinaceus is a fungus in the family Trichomycteridae. Its umbrella surface is covered with hairy flesh spines, about 1-3 centimeters long. Its fruiting body is round and thick, white when fresh, and light yellow to light brown when dried. The base is narrow or slightly short, and the upper part is swollen, with a diameter of 3.5-10 centimeters. From a distance, it looks like a golden silk monkey head, hence the name "Hericium erinaceus". It also resembles a hedgehog, hence the name "Hedgehog fungus" both domestically and internationally

Tasting and eating methods of Qingchuan Hericium erinaceus

Eating Hericium erinaceus requires four stages: washing, swelling, rinsing, and cooking, until it is soft and tender like tofu, at which point the nutritional components are completely released. Additionally, moldy and spoiled monkey head mushrooms should not be consumed to prevent poisoning