Dry pot of mushroom

Mushroom, also known as pearl mushroom, is a rare variety and originated in Japan. It is named because it has a layer of mucus on its surface and is smooth and delicious when eaten. It was introduced to our country in the 1970s and is mainly distributed in places such as the Greater and Small Xing 'an Mountains in northeastern China. It is one of the five largest artificially cultivated edible fungi in the world and a typical low-calorie and low-fat health food.


Mushroom is delicious and has excellent taste. It is smooth, fresh, tender and crispy. It is rich in protein, carbohydrates, crude fiber, niacin, nuclear yellow, ascorbic acid, folic acid, pantothenate, nucleotides and other nutrients, as well as hematopoietic substances such as calcium, iron, and copper, and various amino acids necessary for the human body. It can eliminate phlegm, stop cough, stop asthma, regulate qi and calm liver; it can mainly treat neurasthenia, lung heat, excessive phlegm, cold, cough, hypertension and other diseases. The mucopolysaccharide secreted by the surface of pearl mushroom is of great benefit to maintaining the body's energy and brain power, and also has the effect of inhibiting tumors and has high medicinal value.

Dry pot of mushroom, the mellow cured taste and the freshness and smoothness of mushroom, the taste is long...