Highland Tiger’s Paw Fungus

Highland Tiger’s Paw Fungus

　　This fungus is neutral in nature and sweet in taste, known for its effects in dispelling wind and cold, relaxing tendons, and promoting blood circulation. It is also used folklorically as an aphrodisiac and helps lower cholesterol levels in the blood.

　　 　 Tiger’s Paw Fungus grows every August to September deep within the grasses on high mountain cliffs. It is produced in the Garzê Tibetan Autonomous Prefecture. This type of fungus has no cap or stem, and its surface is covered with a fine layer of downy fuzz in yellowish-brown color with distinct black patterns, resembling tiger claws — hence its name. The Tiger’s Paw Fungus has high nutritional and economic value. Fresh Tiger’s Paw Fungus has a strong, aromatic fragrance, which becomes even more intense when dried. “Unusual shape and unique aroma” are two defining characteristics of this fungus. Cleaned Tiger’s Paw Fungus is sliced into thick strips and stir-fried with mung bean sprouts and shredded pork tenderloin, seasoned with spices and finished with a drizzle of rendered chicken oil to create the dish “Stir-fried Tiger’s Paw Fungus with Silver Sprouts and Shredded Meat.” This dish is fragrant and uniquely flavorful, making it a premium delicacy among edible fungus dishes.