Xifeng hazel mushrooms

Xifeng hazel mushrooms

　　Xifeng hazel mushrooms are edible fungi of the Tricholomataceae family. Produced in the eastern mountainous regions, they contain protein, fat, various amino acids, carbohydrates, and more, and are known to dispel wind, improve circulation, strengthen muscles and bones. The mushroom-picking season runs from July to August, with those collected after the dog days (mid-summer) being of particularly high quality. Hazel mushrooms can be eaten fresh or collected, cleaned of dirt and debris, and dried for storage. Wild hazel mushrooms are one of the unique mountain delicacies of Northeast China and are among the very few edible fungi that cannot be cultivated artificially, making them truly green food. They have a delicious flavor, and hazel mushroom stewed with chicken is an indispensable traditional dish when Northeasterners entertain honored guests. Hazel mushrooms are rich in essential amino acids and vitamins needed by the human body. Regular consumption can enhance immunity, boost intelligence and mood, invigorate qi, prevent hunger, and contribute to longevity and weight management.