Zhangjiajie Rock Ear

Zhangjiajie Rock Ear

　　Rock Ear

　　　Rock Ear, also known as Stone Ear, grows on the sheer cliffs within the territory of Zhangjiajie. It is a type of lichen that forms on rocks, with a leaf-like body, mostly gray or yellowish-brown on the back. Rich in nutrients, it has special anti-inflammatory and tonic properties, serving both as food and medicine. The *Compendium of Materia Medica* records: “Stone Ear enhances vitality.”

　　Rock Ear is a delicacy for the people of Zhangjiajie. It is not only a premium dish on the table of local mountain dwellers but also a fine cuisine served at state banquets. Due to its rarity, even monks who reside in famous mountains and temples regard it as a treasured item. When they occasionally obtain Rock Ear, they “cherish and store it” to give as gifts to fellow believers and relatives.

　　Eating Rock Ear must be done properly. First, soak the dried Rock Ear in warm water at 30-70°C for seven or eight hours. Once the Rock Ear expands, gently rub it with rice-washing water to remove sand and dust, then drain before eating. Rock Ear stewed with chicken soup is delicious, but the Rock Ear must only be added after the chicken is mostly cooked—do not stir-fry or stew it together with the chicken from the beginning. Rock Ear stewed with pork ribs or pig trotters is also a top-tier dish, prepared in the same way. As you visit Zhangjiajie to admire its stunning landscapes and feast your eyes, you can also treat your taste buds to a bowl of richly aromatic Rock Ear chicken soup, simmered with clear Baisha spring water by hospitable locals.