Usually, the taste of dry bar is fresh and delicate. The color is elegant, the texture is soft, and it is easier to taste after cooking. Dry bar can keep a good shape during cooking, and is suitable for cooking, stewing soup or cold salad. Its taste is delicious and tender, and it is often loved by people.
Gamba black has a relatively solid texture and toughness. Dark color, slightly hard texture, chewy after cooking. Gamba Niger tends to be elastic in taste and has a special flavor. It is suitable for stewing soup, porridge or stir-frying, and can maintain a certain shape and taste when cooking.
It should be noted that personal tastes and preferences are different. Some people prefer the freshness of white dried fungus, while others prefer the tenacity of black dried fungus. So we can't generalize which is better, it depends on personal taste and cooking needs.
Besides, there are other types of dried fungus, such as Huang Gan fungus and red dried fungus, with different tastes and flavors. Therefore, if there is an opportunity, you can try different kinds of Ganba bacteria to broaden the experience of taste buds.