Lancang black fungus [Yunnan Lancang specialty]

What is Lancang fungus? Authentic Yunnan Lancang specialty: Lancang black fungus

Content summary:Do you want to know what Lancang black fungus is? This article is a detailed introduction to the special product of Yunnan Lancang - Lancang Auricularia auricula. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Lancang Auricularia auricula. The full text takes about 3 minutes to read, mainly including the basic introduction of Lancang Auricularia auricula and its nutritional value? What are the product characteristics of Lancang fungus? How did the history of Lancang black fungus come about? Wait

Basic Introduction of Lancang Auricularia auricula

Auricularia auricula parasitizes damp and decaying tree trunks, and grows on the decaying wood of more than 120 broad-leaved trees such as oak, poplar, fig, and locust, either alone or in groups. Artificial cultivation is mainly based on oak wood and bag materials, with oak wood and bags as the substrate. It grows more in humid areas

Black fungus is a famous mountain treasure that can be eaten, used as medicine, and replenished. It is enjoyed by the Chinese people for a long time and is known as the "meat among vegetables". It is also known as the "black treasure of Chinese cuisine" in the world. The cultivation method of black fungus is unparalleled in the history of world agriculture, horticulture, and fungal art

Lancang black fungus has a black brown color, a soft and gelatinous texture, thin and elastic, semi transparent when moist, and shrinks to become brittle and hard keratin with a leather like texture when dry. It has a delicious taste, can be eaten as a vegetable or meat, and is rich in nutrients

How did the history of Lancang black fungus come about

Black fungus, also known as fungus, wood moth, tree chicken, wood machine, cloud ear, etc., is a nutritious natural edible fungus and a traditional health food and export commodity in China. Our people have a long history of eating and using black fungus. As far back as 73 BC, the Book of Rites of the sage Dai had