There are three types of mushrooms, namely red mushrooms (mountain mushrooms), small yellow mushrooms (house mushrooms) and big-nosed mushrooms (purple mushrooms). The red mushroom has a bitter fruity taste, the small yellow mushroom has a fruity and sweet taste, and the big-nosed mushroom is larger and has a very special taste.

It is an annual herb of the Solanaceae family and was originally a wild plant. It mostly grows on hillsides. It is cold and drought resistant and grows more in northern and northeastern my country.

The ripe fruit is yellow and has a papyrus-like skin on the outside. The fruits on the branches are in the shape of polygonal lanterns, with round fruit balls inside, as big as cherries. They are edible when ripe in autumn and have a sweet taste.

It is also a traditional Chinese medicinal material that has the effects of clearing heat, detoxifying, relieving cough and diuresis. According to modern scientific analysis, mushroom fruit contains 18 kinds of amino acids, 21 kinds of trace elements and minerals, and 8 kinds of vitamins. It is also a natural food with no pollution, unique flavor and rich nutrition. It is an advanced new nutritional health-care "herbal fruit" that is both edible and medicinal.

The scientific name of Gu Niang (the third tone of niang): sour berry, often called golden berry in English, also called Peruvian physalis, lantern fruit. Native to the Andes Mountains, when was it introduced China doesn’t know about it, so people in the Northeast also call it: mushroom girl, sweet mushroom girl, yellow mushroom girl, and dragon fruit. Currently, the main cultivation countries include Mongolia, Australia, New Zealand, and Northeast China.

The most common one is this yellow mushroom, which is sweet, juicy, refreshing, and has a high Vc content. Very popular with young girls and children. Summer and autumn are its peak seasons. It has a relatively high edible value. It was once a small wild berry in the mountains and fields. Now it has been artificially planted in large quantities and has become a local specialty fruit with local characteristics and income-generating economic value. In addition to being eaten raw, it can also be canned and preserved. It is often used to make salad dressings abroad, especially Mexican salad dressings, with a unique flavor.

Red mushrooms are also more common. The maturity period is slightly later than that of yellow mushrooms. The peel is thicker and has a special sweet and sour taste. It is a traditional Chinese medicinal material that can relieve coughs and reduce phlegm. The effect of fire is (it is also said that it can lower blood pressure). Its peel is often boiled in water and drunk as an auxiliary therapy for long-term coughs. You can also use its fruits to soak in honey and eat a little every day to prevent colds, coughs and tracheitis. There are many folk remedies. "Compendium of Materia Medica" has a detailed introduction to the red mushroom mother. The medicinal value of red mushroom is very high, and it is now cultivated in large quantities artificially.

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