Nanzhang Black Fungus

Nanzhang Black Fungus

Nanzhang Black Fungus is a geographical indication certification trademark.

　　Nanzhang is located in the northwest of Hubei Province, bordering the ancient Longzhong area of Xiangfan to the east, connecting with the great Three Gorges to the south, adjacent to the Shennongjia Forest to the west, and facing the Wudang Mountains to the north. The region boasts abundant local specialties, especially silk, black fungus, and ginkgo, which were renowned both at home and abroad during the Ming and Qing dynasties. Black fungus is one of Nanzhang’s signature products, with an annual output of more than 1,000 tons, and the supply often falls short of demand. Rich in nutrients and delicious in taste, Nanzhang black fungus offers excellent health and medicinal benefits. It is a natural tonic, often referred to as "meat among vegetables."

　　On October 9, 2013, the Trademark Office of the State Administration for Industry and Commerce officially recognized the "Nanzhang Black Fungus" trademark as a Chinese geographical indication trademark, marking the first breakthrough in this category for Nanzhang County, Hubei Province.

　　Black fungus, also known as Auricularia auricula or glossy black fungus, belongs to the phylum Basidiomycota, order Auriculariales, and family Auriculariaceae in fungal taxonomy. There are eight species in China, with seven found in Yunnan. Distribution spans Wenshan, Honghe, Baoshan, Dehong, Lijiang, Dali, Xishuangbanna, and Qujing, making it a major production area for black fungus in China, ranking second in national output. It grows on decaying wood of more than 120 broadleaf tree species such as oak, poplar, banyan, and pagoda tree, either singly or in clusters.

　　 　　The fruiting body of black fungus is gelatinous, forming disc-shaped or irregular ear-like structures with diameters ranging from 3 to 12 centimeters. Fresh fungus is soft, while dried fungus becomes hard and horny. With a delicate texture and unique flavor, it is a well-known edible fungus rich in nutrients. It contains carbohydrates, 10.6 grams of protein, 0.2 grams of fat, 306 joules of energy, amino acids, vitamins, and minerals. It has benefits such as replenishing qi, relieving hunger, promoting lightness and mental acuity, stopping bleeding and pain, enriching blood, and improving circulation. Rich in polysaccharide colloids, it offers good cleansing effects and is an important health food for miners and textile workers. It also provides certain anti-cancer and cardiovascular disease-treatment functions.

　　 　　Black fungus is a nutrient-rich edible fungus and a traditional health food and export commodity in China. It has many aliases: it is called “fungus” because it grows on decaying wood and resembles human ears; it is also called “wood moth” due to its resemblance to standing moths or butterflies; its chicken-like flavor earns it the names “tree chicken” or “wood chicken” (in ancient southern Chu dialect, “chicken” was called “ji” or “machine”); overlapping layers of fungus on trees resemble floating clouds, hence the name “cloud fungus.” The two most commonly consumed types are: one with a smooth ventral surface, black color, and gray or gray-brown fuzzy back, known as hairy fungus (commonly referred to as wild fungus); the other with smooth surfaces on both sides, dark brown color, and semi-transparency, called glossy fungus. Hairy fungus is larger but coarser and tougher in texture, harder to chew, less flavorful, and cheaper. Glossy fungus is softer, tastier, smoother yet refreshing, and highly nutritious. It is widely cultivated artificially, and the black fungus referred to in this text means glossy fungus.

　　 Introduction

　　 　　Fungus

　　 　　【Alias】Black Fungus

　　 　　【Source】The fruiting body of the fungus Auricularia auricula (L.) Underw., a member of the family Auriculariaceae, class Basidiomycetes. It is used medicinally and is harvested in summer and autumn, then dried.

　　 　　【Properties and Meridians】Sweet, neutral.

　　 　　【Functions and Indications】Nourishes qi and blood, moistens lungs, stops bleeding. Used for qi and blood deficiency, limb convulsions, lung deficiency cough, hemoptysis, hematemesis, epistaxis, metrorrhagia, hypertension, and constipation.

　　 　　【Dosage】1–2 qian (approx. 3–6 grams).

　　 　　【Source】"National Compendium of Chinese Herbal Medicine"

　　 　　Introduction: With a dark brown color, soft texture, delicious taste, and rich nutrition, it can be used in both vegetarian and meat dishes. Not only does it enhance Chinese cuisine, but it also nourishes blood and beautifies the complexion, giving the skin a rosy glow. It helps prevent iron-deficiency anemia.

　　 　　Efficacy: The gelatinous substance in fungus can absorb and gather dust and impurities remaining in the human digestive system and expel them, thus cleansing the stomach and intestines. It also aids in digesting fibrous substances and dissolving or softening hard-to-digest foreign materials such as hair, chaff, wood chips, sand, and metal shavings that are accidentally ingested. Therefore, it is an essential health food for miners, chemical industry workers, and textile laborers. It also has notable effects in dissolving endogenous foreign bodies such as gallstones and kidney stones. Black fungus reduces blood clot formation, preventing thrombosis and related diseases, and helps prevent arteriosclerosis and coronary heart disease. It contains anti-tumor active substances that enhance the body’s immunity, and regular consumption may help prevent and fight cancer.

　　 　　Suitable for: All people.

　　 　　Recommended amount: 15 grams per serving.

　　 　　Tip: Before cooking, dry fungus should be soaked in warm water. Parts that remain tightly clumped after soaking should not be eaten. Fresh fungus contains toxins and is not edible. Black fungus has blood-thinning effects and should be avoided by those with bleeding disorders. Pregnant women should not consume it excessively.