Lintan Monkey Head Mushroom

Lintan Monkey Head Mushroom

　　Lintan Monkey Head Mushroom is a specialty of Lintan County in Gannan Tibetan Autonomous Prefecture, Gansu Province. The Lintan monkey head mushroom is an exceptionally delicious mountain delicacy, with tender flesh and a rich, savory flavor, often referred to as the “meat among vegetables.”

　　The monkey head mushroom belongs to the fungi kingdom and is named for its resemblance to a monkey’s head. Monkey Head Mushroom (scientific name: Hericium erinaceus), also known as monkey head fungus, monkey mushroom, monkey fungus, or monkey truffle, is a traditional and highly valued dish in Chinese cuisine. It has tender flesh, aromatic flavor, and a delicious taste. It is one of the Four Great Delicacies (monkey head, bear paw, sea cucumber, and shark fin).

　　Monkey head mushrooms grow on trees in forests and are mainly produced in Xincheng of Lintan, Kangxian of Longnan, Wudu, and other areas. The fruiting body of the Lintan Monkey Head Mushroom is blocky, flat-hemispherical or head-shaped, fleshy, and 5–15 cm in diameter, and unbranched (distinguishing it from false monkey head mushrooms). When fresh, it is white, and turns brown or light brown when dried. The Lintan Monkey Head Mushroom is not only a delicious culinary ingredient but also a medicinal remedy.