Braised Monkey Head Mushroom

Braised Monkey Head Mushroom

　　Monkey head mushroom is a highly nutritious edible fungus rich in protein and various vitamins. It has an exceptionally delicious taste, containing over 16 types of amino acids, as well as multiple vitamins and high levels of mineral content. The mushroom also contains many bioactive compounds. It benefits the internal organs, aids digestion, nourishes the body, and helps treat conditions such as gastric ulcers, duodenal ulcers, and neurasthenia. Additionally, monkey head mushrooms contain various polysaccharides that have a significant inhibitory effect on cancer cells.

　　Once hailed as one of the “Eight Treasures,” monkey head mushroom is a type of twin mushroom found deep in the forests of the Greater and Lesser Khingan Mountains in Northeast China, typically growing on opposite sides of the same mountain. The mushroom is round, about the size of a fist, with a cap covered in cylindrical spines that stand upright like monkey fur. Its base is slightly rounded and pointed, resembling a monkey’s mouth—hence the name “monkey head mushroom.” It mostly grows on dead or decaying wood of oak, walnut, and other trees in deep mountain forests, preferring low temperatures. When fresh, it is white, but turns brown when dried. During the Ming and Qing dynasties, it was served only in imperial palaces and noble households. After the liberation, its preparation method spread across the Northeast, and restaurants began serving this dish. Because it is rare and nutritious, dishes like “Braised Monkey Head” and “Stewed Monkey Head” quickly gained fame throughout the country. It has become an essential dish at high-end banquets in northern regions.