Malong Dried Beef Fungus

Malong Dried Beef Fungus

　　Dried beef fungus is a rare and precious wild edible mushroom unique to Yunnan Province and is abundantly found in Malong County. Its scientific name is Sparassis crispa, also known as flower-matching fungus, horse-tooth fungus, or pine-needle fungus, among other names. Dried beef fungus has a rich aroma similar to that of cured beef jerky, which locals call "ganba," hence the name of the fungus. It grows between pine trees in mountain woods. This type of mushroom lacks a cap or gills and grows in clusters, resembling the teeth of cattle or horses — thus, it is also vividly referred to as "cow tooth fungus." When first emerging from the ground, dried beef fungus is yellowish-brown, but turns dark brown as it matures. The flesh of the fungus is tough and rich in nutrients such as calcium, iron, thiamine, and protein. Though not particularly attractive in appearance — black with a layer of white — its flavor is extraordinarily delicious, making it one of the finest varieties of wild edible mushrooms.

　　Dried beef fungus is ideal for stir-frying, whether with meat or vegetables. Stir-frying it with green peppers or eggs creates an incredibly flavorful dish. For a vegetarian version, tear the fungus into fine shreds, wash it, and stir-fry with green pepper strips, garlic, salt, and other seasonings until cooked — the result is a dish that refreshes the palate with a strong aroma of cured beef. For a meat version, soak the cleaned fungus shreds in egg white, lightly fry them in oil, then add diced ham, green pepper strips, salt, and other ingredients. After cooking, transfer to a plate and drizzle with a little sesame oil. This ham-infused dish allows the umami of the ham and the earthiness of the fungus to complement each other, resulting in an even richer aroma and deeper flavor — leaving a lasting impression long after the meal.