Black Fungus from Shixing

Black Fungus from Shixing

　　Black fungus is a renowned wild delicacy, rich in iron, and known for its benefits such as boosting energy, curbing hunger, promoting lightness and mental acuity, stopping bleeding and relieving pain, as well as enriching and invigorating blood. Hence, it has earned the reputation of being the “meat among vegetables.” It is hailed worldwide as the “black gem of Chinese cuisine.” In the past, black fungus from Shixing was mostly wild and produced in very limited quantities. After the 1970s, artificial cultivation using fungus spawn gradually became common, significantly increasing production. The county's annual output exceeds 300 dan, with the product being exported to the Pearl River Delta region as well as Hong Kong and Macao. The main producing areas are located in Huashan, Shendushui, Chengjiang, Luoba, Siqian, and Aizi.