Knowledge

Ganoderma lucidum

Introduction：
Lingzhi is the true hymenium of Ganodermataceae or Red Lingzhi, edible fungus of extremely high nutrition value and medicinal value. Mainly produced in Shandong and Jiangxi Area.

Functions：
Comfort the nerves and strengthen the stomach, nourish and enriching, stop coughing and eliminate dyspnea. Promotes anabolism and catabolism, remove toxins in human cells, promote immunity, boost circulation system. Especially works on insomnia patients suffering from nervous exhaustion/neurosis.
 

Characteristics：
Sweet in taste, mild in nature.
 

Processing method：
Cut the Lingzhi into slices and soak for a while in water. Rinse and ready for cooking.
 

Way of storage：
Lingzhi should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).
 

Suggested Serving：
Lingzhi mushroom (5 qian), Thai Longan fruit (5 qian), 2 apples, 3 slices of ginger, Chicken (1), Lean pork (8 taels) → Make soup with the above ingredients to invigorate the Yin, strengthen the stomach, nourish the lungs and comfort the nerves.
 

Snow Fungus

Introduction：
Valve-like sporocarp of Tremella fuciformis. Divided into Zhangzhou snow fungus from Fujian, China and Gutian snow fungus from Fujian, China.

Functions：
invigorate the Yin, nourish the lungs and remove heat and replenish the blood, brain and strengthen the heart. Rich in nutrients and promotes immunity of human body.
 

Characteristics：
Sweet and light in taste, mild in nature.
 

Processing method：
Rinse and soak snow fungus for around four hours , and change water two times, until it is soft and feel sticky , which means ready for cooking; To speed up the soaking process, you may using warm water - about two hours.

Kindly reminder：
Snow fungus is an edible fungus that grows on  deciduous tree in nature, and the density of the fungus flower influences the time needed for the soaking process, soaking time depends on how tightly packed the fungus florets are.
 

Way of storage：
Snow fungus should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).
 

Suggested Serving：
Bird's Nest (4 qian), American Ginsneg (2 qian), Gutian snow fungus (5 qian), Rock sugar (adequateamount) → make into dessert to nourish the Yin, promote body fluids, nourish the lungs and give youthful complexion.

White Back Black Fungus

Introduction：
Gelatinous sporocarp of Auricularia polytricha. Also called the wood fungus. Mainly produced in Fujian, China.

Fuctions：
White Back Black Fungus can promote vital energy, activate the brain, clean the lungs, nourish the blood and regulate blood cholesterol level.
 

Characteristics：
Sweet in taste, mild in nature.
 

Processing method：
Soak the White Back Black fungus for around an hour in water. Cut the hard bottom parts. Rinse and ready for cooking.
 

Way of storage：
White Back Black fungus should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).
 

Suggested Serving：
White Back Black fungus (1 tael), Dried Red Dates (5 pieces), Naked Chicken (1), Rice wine (1 teaspoon) → make into soup to nourish liver and kidneys, activate blood circulation and remove blood statis.
 

Black Fungus

Introduction：
Gelatinous sporocarp of Paxillaceae under Basidiomycota. Also called the wood fungus. Mainly produced in Yunnan and Hubei, China.​

Functions：
To nourish and strengthen, clean the lungs and boost vital energy, as well as supplement and replenish the blood.
 

Characteristics：
Sweet in taste, mild in nature.
 

Processing method：
Soak the Black fungus for around half an hour in water. Cut the hard bottom parts. Rinse and ready for cooking.​

 

Way of storage：
Black fungus should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).
 

Suggested Serving：
Black fungus (5 taels), Chinese dried mushrooms (1 tael), Frozen sea cucumber (8 taels), Ginger (2 slices), Black Skin Chicken (1) → make into soup to nourish and spleen and promote vital energy, and nourish and replenish the blood.
 

Hericium erinaceus

Introduction：
Sporocarp of Paxillaceae under Basidiomycota. Shape resemble the brain of a monkey and the color is like the hairs of monkeys, so it is named the "monkey's head fungus". Mainly produced in Fujian, China.

Functions：
Hedgehog Fungus improves the spleen and stomach, aids digestion and nourishes the internal organs. Suitable for digestion problem and weak body.
 

Characteristics：
Sweet in taste, mild in nature.
 

Processing method：
Soak the Hedgehog fungus for around half an hour in water. Cut the hard bottom parts. Rinse and ready for cooking.

 

Way of storage：
Hedgehog fungus should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).
 

Suggested Serving：
Hedgehog fungus (1 tael), Dried Red Dates (5 pieces), Frozen Green Lip Abalone (1), Ginger (2 slices), Naked Chicken (half), Lean pork (8 taels) → make into soup to nourish the Yin and vital energy, and improve the spleen and stomach.
 

Bamboo Fungus

Introduction：
bamboo fungus is the Sporocarp of Dictyophora indusiata of Phallaceae under Basidiomycota. Also called Dictyophora indusiata. Mainly produced in Guizhou area in China.

Functions：
bamboo fungus supports the vital energy and the kidneys, comforts pain and stops coughs, detoxifies and removes excess fats. Rich in proteins, carbohydrates and various amino acids.
 

Characteristics：
Sweet in taste, mild in nature.
 

Processing method：
Soak the bamboo fungus for around half an hour in water. Cut the bottom legs of the fungus. Rinse and ready for cooking.

 

Way of storage：
bamboo fungus should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).
 

Suggested Serving：
bamboo fungus (1 tael), Frozen Green Lip Abalone (1), Ginger (2 slices), Chicken feet (6), Lead pork (8 taels), Rice wine (1 tablespoon) → Made into soup to nourish the Yin, give youthful complexion, replenish the vital energy and cater weak body.
 

Tea plant mushroom

Introduction：
Tea plant mushroom is the Sporocarp of Agrocybe cylindracea. Also called Agrocybe chaxingu. Mainly produced Fujian and Jiangxi, China.

Functions：
Tea plant mushroom promotes water metabolism and leaches out dampness, invigorates the spleen and stops diarrhea, removes body heat and calms the liver. Rich in proteins, essential amino acids, and various micronutrients.
 

Characteristics：
Sweet in taste, mild in nature.
 

Processing method：
Soak the Tea plant mushroom for around half an hour in water. Cut the hard part of the stalk. Rinse and ready for cooking.​
 

Way of storage：
Tea plant mushroom should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).
 

Suggested Serving：
Tea plant mushroom (2 taels), Ningxia Wolfberry (5 qian), Thai dried Longan (5 qian), Ginger (2 slices), Naked Chicken (1), Pig spareribs (8 taels), Rice wine (1 tablespoon) → Made into soup to nourish liver and kidneys, replenish the vital energy and calms the stomach.

Agaricus blazeii mushroom

Introduction：
Agaricus blazeii mushroom is the Sporocarp of Agaricus blazei Murill. Also called the Brazilian mushroom. Mainly produced in Gutian, Fujian, China.

Functions：
Agaricus blazeii mushroom promotes intestinal and stomach functions, regulates vital energy and clears phlegm, regulates the blood sugar level. Rich in Protein-Polysaccharide and strengthens the immune cells.
 

Characteristics：
Sweet in taste, mild in nature.

Processing method：
Soak the Agaricus blazeii mushroom for around half an hour in water. Cut the hard part of the stalk. Rinse and ready for cooking.
 

Way of storage：
Agaricus blazeii mushroom should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).
 

Suggested Serving：
Agaricus blazeii mushroom has thick body and is fresh, crispy and aromatic. Suitable for a range of cooking methods. Good for stewing (clear soup and strong taste) or anything with meat or vegetarian.
 

Maitake Mushroom

Introduction：
Maitake Mushroom is the Sporocarp of Grifola frondosa. Also called the Grifola frondosa. The shape resembles a dancer, thus also called Maitake. Mainly produced in Gutian, Fujian, China.
 

Functions：
Maitake Mushroom invigorates the spleen and vital energy, promotes water metabolism and leaches out dampness, removes heat and releases swollen parts. Great for weak spleen, lack of vital energy and tiredness.
 

Characteristics：
 Sweet in taste, mild in nature.
 

Processing method：
Soak the Maitake Mushroom for around half an hour in water. Cut the hard part of the stalk. Rinse and ready for cooking.
 

Way of storage：
Maitake Mushroom should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).
 

Suggested Serving：
Maitake Mushroom soft and satin with fresh aroma. Suitable for a range of dishes. Good for stewing or anything with meat or vegetarian.
 

Golden-White Ear

Introduction：
Golden-White Ear is the sporocarp of Tremella aurantinalba Bandoni under Tremellaceae. Mainly produced in Sichuan and Yunnan provinces.
 

Functions：
Golden-White Ear nourishes the Yin and the lungs, removes the phlegm and stops coughing, and also produces more saliva and removes heat. Rich in proteins, various amino acids and micronutrients.

Characteristics：
Sweet in taste, mild in nature.
 

Processing method：
Soak the Golden-White Ear for an hour in water. Cut the hard part of the stalk. Rinse and ready for cooking.

Way of storage：
Golden-White Ear should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).
 

Suggested Serving：
Golden-White Ear is delicate and texture slippery and tasty, with strong aroma and beautiful color. Suitable for a range of dishes. Good for stewing or anything with meat or vegetarian.
 

Gloeostream incarnatum

Introduction：
Gloeostereum incarnatum is the sporocarp of Gloeostereum incarnatum under Polyporales. Outlook is not appealing and resembles the cockscomb. Also called the "cockscomb fungus". Mainly produced in Sichuan and Guizhou.

Functions：
Gloeostereum incarnatum can strengthen the kidneys and harmonize the middle, nourish and strengthen the body, as well as supplement and invigorate the blood. Good for those suffering from kidney deficiency and diarrhea.

Characteristics：
Sweet in taste, mild in nature.
 

Processing method：
Soak the Gloeostereum incarnatum for an hour in water. Cut the hard part of the stalk. Rinse and ready for cooking.

Way of storage：
​Gloeostereum incarnatum should be stored in refrigerator (0-8˚C). If it is to be stored for some time before serving, it is better to place in freezer (-18˚C).

Suggested Serving：
Gloeostereum incarnatum has a special texture, slippery and crispy, with refreshing aroma. Suitable for a range of dishes. Good for stewing or anything with meat or vegetarian.​
 

Yellow Morel

Introduction：
Yellow Morel is the sporocarp of Morchella conica Pers. under Morchellaceae. Cap is round with a lot of small pits. The shape is like the stomach of a sheep, thus named as "sheep stomach's fungus". Mainly produced in the Tibetan Plateau.

Functions：
Yellow Morel can nourish the intestines and stomach, remove phlegm and regulate vital energy and aid digestion. Good for those suffering from weak spleen and stomach, or a lot of phlegm and shortage of breath.

Characteristics：
Sweet in taste, mild in nature.

Processing method：
Soak the Yellow Morel for half an hour in water. Cut open to remove the impurities. Rinse and ready for cooking.

Way of storage：
Yellow Morel should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).

Suggested Serving：
Yellow Morel has crispy and delicate texture, with strong and refreshing aroma. Suitable for a range of dishes. Good for stewing or anything with meat or vegetarian.

Blue Foot Mushroom

Introductio：
Blue Foot Mushroom is the sporocarp of Pseudohydnum gelatinosum under Exidiaceae. Also called the Pseudohydnum gelatinosum. Mainly produced in Sichuan and Yunnan.
 

Functions：
Rich in extracellular polysaccharides, amino acids and vitamins.

Characteristics：
Sweet in taste, mild in nature.
 

Processing method：
Soak the Blue Foot Mushroom for an hour in water. Cut the hard part of the stalk. Rinse and ready for cooking.

Way of storage：
​Blue Foot Mushroom should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).

Suggested Serving：
Blue Foot Mushroom has thick and chewy texture, with strong aroma. Suitable for a range of dishes. Good for stewing or anything with meat or vegetarian.