Monkey head, chicken leg soup

The traditional Chinese cuisine of monkey mushrooms, known as the Mountain Monkey Head, Sea-Sniffed ostrich nest, is listed as the “Four Grands” with the bear's palms, sea cucumbers and fins. The fungus is fresh, the perfume is delicious, and it's called the "synthetic nectar". Monkey-head mushrooms are uniquely shaped in size, and they are thick in size, have to be stabbing up, fresh white, dry from light yellow to light brown, narrow base or slightly short-stamped, big upper, 3.5 to 10 centimetres in diameter, far away from the monkey-head, and thus referred to as “monkey mushrooms”. Those who collect wild monkey mushrooms find it has a very strange pattern of growth: long-range twinning. That is, when you see a tree with a monkey-head mushroom, you see its direction, you look in the opposite direction, and you must find another monkey-head mushroom in a tree not far away. It is said that when Sun Wukong was going to the west to collect the scriptures, a young monkey from the Mount of Huagua comforted and cared for each other, creating love. One of the fallen foxes ran out of his mind with jealousy and complained about them, and they were exiled to the border of Seringuta (the Old City is in the peaceful county of Heilong River today). Both of them were frozen to death because they did not adapt to the cold there. And they chose, before death, two trees not far from each other, with hope for each other. When they die, they are turned into monkey mushrooms, and they still appear together and in pairs in the forest. The cooking of stench, salivating stomachs, digestive monkey mushrooms and chickens can feed blood, which is appropriate for people with symptoms such as nervous infirmity, dizziness, insomnia, fatigue and weak blood。