Bamboo fungus is a fungus of the genus Bamboo Fungus of the family Ghost Penidae, also known as bamboo fungus, bamboo ginseng, common and edible 4 kinds: long-skirted bamboo fungus, short-skirted bamboo fungus, echinoderma lucidum and reddish bamboo fungus, the shape is slightly similar to the web of dried white snakeskin, which has a dark green mycorrhizal cap.

Bamboo fungus is a bamboo fungus that decomposes dead bamboo roots, poles and leaves as a source of nutrition. In the wild, it grows in bamboo forests such as Nanzhu, Pingzhu, Bitter bamboo and Cizhu, etc. Its soil quality includes black loam, purple soil and yellow clay.

Bamboo fungus has a putrefactive life, and its mycelium can penetrate the antagonistic lines of many microorganisms, and can utilize cellulose and lignin, which cannot be utilized by many microorganisms. Therefore, when cultivated artificially, its nutritional needs can be met by using bamboo and wood chips, a variety of crop stalks and a small amount of inorganic salts.

Main values

The protein of long-skirt bamboo fungus is extremely rich in amino acids, of which the glutamic acid content reaches 1.76%, which is the main reason for the delicious flavor of bamboo fungus. Bamboo fungus's substrate is crisp and tender, sweet and fresh, with a unique flavor, as a dish, crowned by the fungus, can be called color, aroma and taste of the three masterpieces, is the famous mountain treasures on the banquet table.

In the mushroom food culture, there are almost all famous bamboo fungus dishes in the major cuisines. Hunan cuisine in the "bamboo fungus hibiscus" is China's national feast of a famous dish, in 1972, former U.S. President Richard Nixon and former Japanese Prime Minister Kakuei Tanaka visited China, ate this dish, are full of praise.