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Fungus used as food in China has had a history of over 3,000 years. This can be read in Ancient Books like " Zhou Li " , " Er Ya " and " Shan Hai Jing ". And in Emperor's " Huang Di Nei Jing ", there is further descriptions of the importance of food as medicine. The earliest book on food as medicine in China is " Shi Liao Ben Cao " written by Meng Xian.
Chinese Fungus Dishes can be classified into four sources: 1.dishes for the Emperors and the Nobles; 2.dishes for the Well-known and Wealthy families; 3.dishes for the downtown restaurants; 4.dishes for the religious Temples.
Edible fungus is deemed as cherished and unique food in many civilized ancient countries in the world. In Ancient Greek's eye, it can reinforce Warrior's strength. Ancient Egyptian Pharaoh described it as "delicious food". Ancient Roman listed it as "God's food" and could only be taken on big festivals. The Chinese deemed it as "heath care food, high ranking dainty, good luck to life,etc".
Edible fungus is nutritious.The nutrition components is generally classified into six categories: 1.crude protein; 2.crude fat; 3.saccharide; 4.fibre; 5.vitamins; 6.inorganic salt. It is featured as of high protein, rich vitamins, low fat and low calories. Besides, it is also rich in minerals and amino acids.
Edible fungus is believed to have good functions in keeping fit for 1.brain; 2.immune system; 3.blood vessel; 4.digestive system; 5.liver and kidney and can prevent and protect against cancer.
Fungus is an eco-friendly agricultural product for it uses recycled organism as its breeding sources. It saves energy resources and prevents pollution to our environments.
Shiitake mushroom
growing on log.
Baoyu mushroom
Scientific name:
Pleurotus abalonus
Brazilian mushroom
Scientific name:
Agaricus blazei
Maitake mushroom Chicken leg mushroom
Scientific name:
Coprinus comatus
Bamboo fungus
Scientific name:
Dictyophora spp.
Lingzhi mushroom
Processed dried mushrooms
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