Nostoc flagelliforme is an algae plant that grows in the desert Gobi area. As far as China is concerned, it is mainly distributed in western Inner Mongolia, Gansu and other northwest areas. Nostoc flagelliforme is not only enjoyed by people in ancient times, but also a favorite food of many people today.

Nostoc flagelliforme is an algae plant, and it is named "Nostoc flagelliforme" because its color is black like hair. Nostoc flagelliforme, also called Dimao, is highly sought after by compatriots in Hong Kong, Macao and Taiwan because it is homophonic with "making a fortune".

Nostoc flagelliforme has higher calcium content than pork, cattle, sheep and other meats and eggs, and has the characteristics of low fat, which has the functions of clearing away heat and resolving stagnation, and is an ideal food for people with three highs.

Nostoc flagelliforme is loved by many people because it tastes better among the rare edible plants in the desert. Su Wu was herding sheep in Mobei in the Han Dynasty. The previous literature mentioned: "Su Wu stayed in the Hu Festival without humiliation, and the snow was freezing, and he endured hardships for more than ten years, thirsty for snow and hungry for blankets, and herded sheep on the North Sea." Many people thought that the "felt" was felt on the ground, but it was pointed out that the felt here refers to Nostoc flagelliforme, because Nostoc flagelliforme is also called felt hairy vegetable, which was eaten by people in desert areas at that time.

And Nostoc flagelliforme has a strange shape. Nostoc flagelliforme is called Nostoc flagelliforme because it is black and slender, like hair, so it is called hair dish, Nostoc flagelliforme and so on. When Li Yu, a famous gourmet in Qing Dynasty, visited Shaanxi, he also mistook Nostoc flagelliforme for hair and made a joke. However, after tasting the taste of Nostoc flagelliforme, he was full of praise for it: "The color of dishes is the strangest, but the hair dishes produced by the Western Qin Dynasty are also the ones that are not contained in the books of Materia Medica and Foodstuffs."

Nostoc flagelliforme is also practiced in various ways. In the Qing Dynasty, Xue Baochen's "A Brief Introduction to Vegetarianism" mentioned: "Nostoc is cooked in broth, which is very good. Or simmer with shredded cabbage or shredded bamboo shoots, which is also clear. " The practice of Nostoc flagelliforme mentioned here is indeed the most classic practice. Nowadays, Nostoc flagelliforme is rare, and few people use Nostoc flagelliforme as a staple food to make dishes. Usually, Nostoc flagelliforme is used as an auxiliary material to make soup together with other ingredients. Personally, I think this should be a more appropriate practice. The dishes made by similar methods include Nostoc flagelliforme shrimp soup, Nostoc flagelliforme beef ball soup and so on.