Sijiao Black Fungus

Sijiao Black Fungus

Sijiao Black Fungus is a geographical indication agricultural product.

　　Sijiao Black Fungus is a specialty of Sijiao Town, Xia County, Yuncheng City, Shanxi Province. With a long history, Sijiao black fungus was offered as a tribute as early as the Tang and Song dynasties. It boasts high quality and rich nutritional value, with special functions such as lowering blood pressure and blood lipids. Sijiao Black Fungus is a nationally protected geographical indication agricultural product.

　　Sijiao Town is located in the hinterland of the Zhongtiao Mountains, 27 kilometers southeast of Xia County. It gets its name from being at the confluence of four rivers: Fa River, Nan River, Wangjia River, and Zhaili River. The area has over 600,000 mu of forest, with a forest coverage rate of 82.8%. The average summer temperature is 9–11°C lower than that of downtown Yuncheng. With its beautiful natural environment, scenic forests and mountains, and abundant flora and fauna, Sijiao is hailed as a “natural oxygen bar.”

　　Sijiao Town has a long history of producing high-quality shiitake mushrooms and black fungus. As early as the Tang and Song dynasties, these were offered as tributes. They are known for their superior quality and rich nutrition, as well as special health benefits such as reducing blood pressure and blood lipids. These products are among the town’s most famous and iconic goods. Over 200 households in the town grow shiitake mushrooms and black fungus, with an annual output of more than 20,000 kilograms, which is sold to the neighboring provinces of Shaanxi, Shanxi, and Henan.

　　In 2013, the “Sijiao Black Fungus” application submitted by the Zanajiayuan Local Specialty Professional Cooperative of Xia County passed the review by the Agricultural Product Quality and Safety Center of the Ministry of Agriculture and expert evaluation, and was granted national geographical indication agricultural product registration and protection.

　　Zanajiayuan Local Specialty Professional Cooperative of Xia County

　　Region: 2013

　　Geographic Scope

　　Sijiao Black Fungus is produced in Sijiao Town, located in the hinterland of the Zhongtiao Mountains in Xia County, Shanxi Province. It lies between 111°14′16″–111°47′21″ east longitude and 34°53′56″–35°23′57″ north latitude. The region stretches 28 kilometers from north to south and 16.5 kilometers from east to west, covering a total area of 38,000 hectares. It includes 17 administrative villages: Tanghui, Xiàqínjiàn, Rènjiāyáo, Yáotóu, Sijiao, Zhuānmiào, Yújiālǐng, Wángjiāhé, Xīgōu, Tàikuānhé, Cáojiāzhuāng, Dōngjiāokǒu, Mǎjiāmiào, Gémágōu, Jiāsāng, Wēnyù, and Dàsìpíng in Sijiao Town, Xia County. The total production area is 20,000 hectares, with an annual output of 7,500 tons.

　　Product Quality Characteristics

　　1. External Sensory Features: The ventral side of the black fungus is black or dark brown with a glossy appearance, while the dorsal side is dark gray. The fungus ears are fully expanded, intact, uniform, fresh, clean, free from odor, mold, broken pieces, or insect damage. 2. Internal Quality Indicators: Modern scientific analysis shows that per 100g of fresh black fungus, the total content of various amino acids is 8–11g; iron content is 13–17 mg, and potassium is about 900–1100mg. It contains a variety of vitamins, including approximately 50–70μg of vitamin B1 and 700–1000μg of vitamin B2. Rich in nutrients, black fungus is hailed by nutritionists as the “meat among vegetables” and the “king of vegetarian foods.” 3. Safety Requirements: Sijiao Black Fungus is produced strictly in accordance with the NY/T 528-2010 Technical Code of Practice for the Production of Edible Fungi, issued by the Ministry of Agriculture of the People's Republic of China.