Smaller than the almond abalone mushroom and larger than the golden needle mushroom is the seafood mushroom.

Apricot mushroom is a typical wild edible fungus of subtropical grassland-arid desert region, rotting and partially parasitizing on the roots of large umbrella-type flowering plants such as prickly parsley, Aphanizomenon, and Lathyrus and the surrounding soil from late spring to early summer.

Pleurotus eryngii is a kind of large fleshy umbrella fungus with good quality in the alpine, steppe and desert areas of southern Europe, northern Africa and Central Asia, belonging to the phylum of Fungi, subphylum Staphylococcus, class of fungi, subclass of Staphylococcus, class of umbelliferae, family of Side-Earths, and genus of Side-Earths.

The former Soviet Union's Vasilkov (1955) called it the delicious porcini mushrooms of the steppe, which can be seen as the most delicious flavor, and it is currently a scarce and highest-priced mushroom among the cultivated edible mushrooms on the international market. The apricot mushroom.

Nutrition is very rich, the content of vegetable protein is as high as 25%, containing 18 kinds of amino acids and polysaccharides with the ability to improve human immunity, cancer prevention and anti-cancer. At the same time, it contains a large amount of oligosaccharides, which is 15 times that of ashwagandha, 3.5 times that of enoki mushrooms, and 2 times that of true shimeji mushrooms, and it works with bifidobacteria in the gastrointestinal tract, which has a very good function of promoting digestion and absorption.