Yanting Black Fungus

Yanting Black Fungus

　　　Commonly known as black fungus, it belongs to the genus Auricularia in the family Auriculariaceae. Black fungus is one of China's traditional export commodities.

　　It is extremely nutritious, with a protein content comparable to that of meat—an advantage unmatched by grains, noodles, or vegetables. In addition, its vitamin B2 content is four times that of regular grains, noodles, and Chinese cabbage, and 3–5 times higher than that of pork, beef, or mutton. Its iron content is 100 times higher than that of meat, and its calcium content is 30–70 times higher than that of meat.

　　It is not only a highly nutritious premium seasoning, but also a health food with medicinal value. It can help clear dust from the lungs, making it especially popular among consumers.

　　The fruiting body of black fungus grows singly in an ear-like shape, or in clusters resembling petals. It is gelatinous, semi-transparent, concave in the middle, dark brown on the back with short fuzzy hairs, and smooth with striated wrinkles on the ventral side, which are reddish-brown. The diameter of the fruiting body ranges from 6 to 12 centimeters, with a thickness of 0.8 to 1.2 centimeters. When dried, it shrinks significantly and has a swelling rate of 8 to 22 times when rehydrated.