Xiangxi Fungus

Xiangxi Fungus

　　    The rolling hills of Xiangxi are covered in layers of pine forests, filled with the fragrance of fungus. Also known as pine mushroom, this fungus grows beneath pine trees. The orange-red variety is called red fungus, while the purplish-brown is called dark fungus—both are considered delicacies. Cooking tofu with fungus yields an exceptionally delicious flavor; stir-frying fungus with wild chives fills the air with aroma and tempts the appetite; the rich and savory taste of fungus soup is truly a culinary marvel. When hosting honored guests, Xiangxi locals consider fungus their top choice of dish, serving it with great care.

　　 　　Fungus can also be processed into a premium condiment—fungus oil. Adding a bit of fungus oil when cooking noodles, rice vermicelli, or soups enhances the flavor with exceptional richness. To make fungus oil, choose fungus that is thick-fleshed, fresh, and tender, preferably dark fungus. Mix the fungus with fresh camellia oil, along with a small amount of soybeans, Sichuan peppercorns, and other ingredients, then simmer over low heat before sealing it in a container for long-term storage. (Jishou)

　　The dense forests of Xiangxi’s mountains are mainly composed of pine, fir, sassafras, and camphor trees, among which the fungus grows. It cannot be cultivated artificially and is not easy to transport, so it is rarely found in big cities, with only about 20 days of growth each year. It is not only rich in protein but also contains various trace elements unmatched by cultivated mushrooms. Cooking fungus in soup brings out an especially delicious flavor—it’s best enjoyed on its own so other ingredients don’t overpower its taste. Fungus can also be stir-fried.

　　Fungus oil is made by simmering fungus with edible vegetable oil. Fungus grows in pine forests (pine woods) and nearby wild areas, and is a premium edible mushroom. Whether used in soup, pan-fried, soaked in brine, or salt-pickled, it boasts delicious flavors and high nutritional value. Unfortunately, fresh fungus is hard to preserve, making fungus oil an excellent method for keeping it.

　　The process of making fungus oil is quite simple. After harvesting fresh fungus, remove impurities, wash it clean, and simmer it in peanut oil, sesame oil, or camellia oil. The general ratio is 0.5 kg of oil for 1–1.5 kg of fungus. Avoid heating too intensely during simmering; once the moisture inside the fungus has evaporated, you can turn off the heat, remove the pot, and store the oil in a jar.

　　Fungus oil is a high-end condiment, rich in protein, vitamins, and minerals, with a fragrant and savory taste. Adding a spoonful or two to soups, stews, or noodle dishes enhances both appearance and flavor—"you’ll only realize its depth of taste after swallowing," making it truly delightful.