Marcang Cordyceps [Sichuan Marcang Specialty]

What is Marcan Cordyceps? Authentic Sichuan Macang Specialty: Macang Cordyceps

Content Summary:Do you want to know what Macang Cordyceps is? This article is a specialized article that provides a detailed introduction to the special product of Sichuan's Markang - Markang Cordyceps. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information on Markang Cordyceps. The full text takes about 4 minutes to read, mainly including the basic introduction of Markang Cordyceps and its nutritional value? How did the history of Marcan cordyceps come about? The production method of Marcan cordyceps, etc

Basic Introduction of Marcan Cordyceps

Cordyceps, scientific name Cordyceps sinensis, grows in high-altitude mountainous areas above 3500 meters above sea level. It is a precious traditional Chinese medicine and an important source of income for farmers and herdsmen in Aba Prefecture

What is the nutritional value of Marcan Cordyceps

Cordyceps contains 10.85% moisture, 8.50% fat, 25.3% crude protein, 18.55% crude fiber, 28.90% carbohydrates, and 4.80% ash. Fats contain 13.00% saturated fatty acids and 82.2% unsaturated fatty acids. In addition, it contains about 7% oxalic acid, which is an isomer of quinic acid. It also contains cordycepin, a light yellow crystalline powder that can inhibit the growth of Streptococcus, Burkholderia mallei, Bacillus anthracis, Porcine hemorrhagic septicemia, and Staphylococcus in test tubes

How did the history of Cordyceps militaris come about

Cordyceps sinensis is a high-end nourishing and precious traditional Chinese medicine, with an early history of folk application. First recorded in Wu Yiluo's (1757) "Bencao Congxin", it is recorded that "Cordyceps sinensis is the best produced in Jiading Prefecture, Sichuan, followed by those produced in Yunnan and Guizhou. In winter, it lives in the soil like an old silkworm, with active hair. In summer, its hair grows out and it turns into grass. It is also said that "Cordyceps sinensis has the benefits of protecting the lungs and kidneys, stopping bleeding and resolving phlegm, and has already caused coughing... just like the popular supplement bird's nest. In the future, all herbs will be included. Cordyceps sinensis was exported to foreign countries for a long time. In the middle of the Qing Dynasty (1723), the French Balanan came to China to purchase cordyceps sinensis and brought it to Paris, and then to London by the British

Method of making Marcan Cordyceps

1. Boil water to drink as tea

Cordyceps should not be soaked in water to drink, but should be boiled to drink. The correct way to cook Cordyceps is to add about one cup of water, boil over low heat for ten minutes, then immediately pour out the water to drink, and then add water to boil for ten minutes. After pouring out and drinking, add water again, and repeat this process until the water boiled from Cordyceps becomes lighter

2. Stewed with meat

The taste of Cordyceps sinensis is very smooth and fragrant. Stewing Cordyceps sinensis with meat is the most suitable, but it is important to note that Cordyceps sinensis should not be stewed for too long, as it can easily lose its nutrients. Generally, stewing Cordyceps sinensis for half an hour is the most suitable, and its health benefits vary with different types of meat