Tongjiang Black Fungus

Tongjiang Black Fungus

　　Tongjiang black fungus originated earlier than white fungus (tremella) and is its parent strain, though the exact time of its origin is unknown. It was first discovered growing on decaying wood surfaces in oak forests within pristine woodlands. Resembling human ears, it earned the name “wood ear.” Initially cup-shaped, it gradually develops into an ear-like form, with multiple pieces often joining together in a daisy-like pattern. When fresh, it is semi-transparent and gelatinous, traditionally foraged and consumed as a wild vegetable. By the Ming and Qing dynasties, a white variety (white fungus) had emerged, described as “only wood-born fungus, turning black into white—truly a marvel of transformation.”

　　Production Process: In the first year, activities include tree selection, felling, branch removal, log cutting, sun drying, manual inoculation, sweating, field arrangement, shade shed construction, frame erection management, and harvest & processing. In the second year, overwintering management, frame erection management, and harvest & processing continue. The third year follows the same with overwintering management, frame erection management, and harvest & processing.

　　Unique Qualities: Tongjiang black fungus is rich in various vitamins, proteins, and carbohydrates. Li Shizhen’s *Compendium of Materia Medica* states: “Wood ear grows on decaying wood, has a sweet and mild nature… and can treat hemorrhoids and bloody dysentery.” Modern scientific analysis shows that per 100 grams, black fungus contains 11 grams of water, 10.6 grams of protein, 0.2 grams of fat, 65 grams of carbohydrates, 7 grams of fiber, 185 mg of iron, 375 mg of calcium, and 201 mg of phosphorus, along with vitamins B1, C, and carotene. Thus, it is highly nutritious and delicious. Its medicinal benefits include nourishing the body, strengthening health, clearing the lungs, benefiting qi, enriching blood, activating blood circulation, calming nerves, and relieving pain. It serves as an important health food for miners, textile workers, and others. Tongjiang black fungus is produced from high-quality timber, resulting in fine, tender, and crisp fungus with excellent texture and taste.

　　Currently, Tongjiang County cultivates 450,000 bottles of Tongjiang black fungus, yielding 400 tons of dried product and generating an output value of 60 million yuan.