Saussurea tianshanica, also known as Schizophyllum commune in Chinese, is similar to the wild "Ganba mushroom" flavor in Yunnan. It is rich in 16 kinds of amino acids and trace elements needed by human body, so it is called Saussurea tianshanica because of its appearance like blooming Saussurea. Because of its unique quality and taste, it has always been regarded as a rare delicacy by the people. It has unique medicinal effects, such as lowering cholesterol, regulating blood pressure and preventing cancer cells. The state attaches great importance to the research and development in this field. Yacon is a unique treasure in the world in China. It grows on the cliff of the Qinghai-Tibet Plateau at an altitude of 6,000 meters in the Buddhist scriptures in Tibet, and is now on the verge of extinction.

The containers for cultivating Yacon should not be made of metal, but all of them should be made of glass and porcelain. The containers should be clean, and should not be wet, smelly or spicy. They should not be stored in bookcases or places that are too cold or too hot. Pour fresh milk into the containers containing Yacon, so as to cover the surface of Yacon (about 80 ounces). After 24 hours of cultivation, it can be drunk at one time. After 24 hours, it should be filtered with absolutely clean gauze, and the Saussurea involucrata strains in the net should be cooled. Pour Yacon into the cleaned container, add fresh milk and soak for 24 hours. After 28 days, Yacon can be doubled, and then it can be drunk by two people. Each course of treatment lasts for 20 days. After drinking for 20 days, Yacon can stop 10 days: during each drinking stop, the work of cultivating bacteria should be changed and cleaned every day, just like during drinking, otherwise Yacon will die if it is not taken care of for two days.

As for the "mushroom" mentioned in the notes of folk tales, it must be filled with glass and ceramic products. In fact, it is almost the same as avoiding using iron when decocting traditional Chinese medicine, because fresh milk is acidic and corrosive after being fermented into yogurt, which will react with active metals. Whether the bacterial phase contained in "Tibetan mushroom" is consistent with that in traditional Kefir granules is still under study. However, as a health food, it has certain degree.