The single piece is good, but the continuous piece is almost. The production mode of single chip is manual nail hole production. The smaller the nail hole, the smaller the shape of the produced auricularia auricula, the larger the nail hole and the larger the auricularia auricula. Some fragments may be produced by cutting, so fungi grow into fragments. This is only from the shape of auricularia auricula, but it is not the most important criterion to distinguish the quality of auricularia auricula.

The criteria for selecting auricularia auricula are as follows:

1, depending on the mode of production. Auricularia auricula made of hardwood has the best taste, which is the closest way to the growth conditions of wild Auricularia auricula. Now some areas in Northeast China can cut down some hardwoods to grow auricularia. Better wood is hardwood such as oak, and basswood is cork, which tastes bad. Due to the limited utilization of wood resources, there are fewer and fewer auricularia auricula produced by hardwood, so such auricularia auricula is more expensive, often costing more than 300 yuan a catty. However, this kind of dry wood has obvious wood smell, and the amount of auricularia produced after soaking is also relatively large, and the taste is incomparable with that produced by other wood chips and other methods.

2. At present, the vast majority of auricularia auricula on the market are auricularia auricula filled with sawdust and other miscellaneous wood, and then cut or nailed. This kind of auricularia auricula is not bad in shape, with the same hair and small ears, but the taste is not absolutely good. It depends on the origin and season of fungus.

3. The best and largest producing area of Auricularia auricula is Dongning County, Heilongjiang Province, which has a history of mass production of Auricularia auricula for more than 20 years. The quality of auricularia auricula is well known and very good. Because Dongning is located in the cold northeast, the temperature difference between day and night is large, the growth of auricularia auricula is slow, and it is easy to accumulate gum beneficial to human body at night, so auricularia auricula is very thick and has a tough taste. The auricularia auricula in the south is thin, soft and thin, and its taste is much worse.

4. Auricularia auricula is generally more delicious in autumn than in spring, but some good spring ears in Northeast China are better in quality and taste than ordinary autumn ears.

In addition, when buying agaric, be careful not to buy agaric treated by fake or black-hearted vendors. It depends on four steps: smell, grasp, weigh and look. Smell: Grab more fungus and put it under your nose to smell it carefully. No sour or pungent smell. Grab: grab a handful of fungus and grab it gently and forcefully. If auricularia auricula has some elasticity, it feels crispy better. You can't break it when you hold it, nor can it be very elastic when you hold it. Diandian: Grab a handful of fungus and weigh it. A good fungus is very light and need not be weighed. Look: Auricularia auricula has a slight natural reflection, and some bright Auricularia auricula has been treated. Don't buy it.

These are some practical experiences, which I hope will be useful to you.