Auricular culture

Food Culture of Mullein

Mullein has been a traditional Chinese food for more than 2000 years.

As early as in the Western Han Dynasty, there was a book about the culture of life called “The Records of Rites”, in which it was written that "the fungusis a favoritedelicacyof the king and the people ”.

Northern Wei agronomist Jia Si Fo wrote the first human agricultural encyclopedia “Qimin Yaojutsu”, which recorded a cooking method of black fungus is called fungus mince: “ boiled five boiled, cloud fishy juice, placed in cold water,” meaning “ the fungus in boiling water and then put into cold water to cool down after adding seasoning to eat! “This is an ancient recipe for cold fungus.

After the Tang and Song dynasties, friends and relatives will sometimes give fungus as a gift to each other, there are many poets dedicated to writing poems describing fungus:

Known as the “Tang and Song dynasty eight” Han Yu once received a friend to send the fungus, made a “reply to the Taoist priest to send tree chicken”: "soft and wet green and yellow shape can be guessed, want to cook but also call the wooden plate back. I'd like to cook it and call it back to the wooden plate. I'd like you to go into the Huayang Cave and cut the left ear of a good dragon”, comparing the fungus to the dragon's left ear, which is supposed to be a very favorite food.

Mr. Su Shi (Su Dongpo), a poet of the Northern Song Dynasty, who wrote “Wish for a Long Life, Thousand Miles of Cindy Together”, as a poet in the world of “foodie”, loved meat in his life, and created the Dongpo meat. Possibly because of the fungus “vegetarian meat” taste, he also loved the fungus, wrote a “yellow song raised lambs, old acacia tree chicken” poem.

Then to the Southern Song Dynasty was known as “eighty body is still healthy, career learning irrigation garden” of thelongevity of the poet Lu You, life love health, like to eat fungus, after a meal in the United States wrote “Tang An Job's tear grains as white as jade, Hanjia fungus beauty than meat” of the famous line.

Culture of growing fungus

Watch the weather to pick fungus

In the early days, people mainly harvested wild fungus in the mountains and forests, and the amount of fungus that could be harvested in this way depended entirely on the local natural environment and weather conditions.

Log Chopping

During the Tang Dynasty, because of the increasing demand for edible fungus, the mountain people in the Daba Mountains, the Micang Mountains and the Longmen Mountains in northern Sichuan began to adopt the method of “log chopping” (axe marks on the trees) to grow fungus.

This primitive cultivation method has lasted for thousands of years, but it is still essentially ear harvesting by heaven, with very low yields.

Tilia Inoculation

In 1955, Chinese scientists and technicians began to cultivate solid pure strains of black fungus and invented the linden perforated inoculation method.

This method not only improves the production of fungus, but also because it is still growing naturally on wood, basically avoiding the negative impacts on human health and the ecological environment brought about by too much artificial intervention (such as the addition of pesticides, fertilizers, and other chemicals), and is closer to the perfect balance between ecological health and production.

Many people say (can buy) “good fungus” is this “basswood fungus”.

Bagged Ear

In recent years, in order to improve the yield, there is a kind of “fungus” into the plastic bags of “nutrient bags” (artificially prepared) in the ear of the “bags of fungus”. This type of fungus has greatly increased the yield of fungus.