Wuyiling Black Fungus

Wuyiling Black Fungus

　　To expand the development potential of black fungus, further standardize the "production, supply, and sales" market, and improve standardized management in three key areas, the Wuyiling District has made concerted efforts. The black fungus production reached 30 million bags, with 150,000 bags of various edible fungi. Black fungus production increased by 6.7 million bags compared to last year, and slippery mushroom production rose by 120,000 bags.

Black fungus, classified in mycology as belonging to the Basidiomycota phylum, the Auriculariales order, and the Auriculariaceae family. It grows on decaying wood of more than 120 broadleaf tree species such as oak, poplar, banyan, and sophora, either singly or in clusters. Currently, artificial cultivation mainly uses log and bag-based methods.

The fruiting body of the fungus is gelatinous, forming disc-shaped or irregularly shaped "ears" with diameters ranging from 3 to 12 centimeters. When fresh, it is soft, but becomes horny when dried. It has a delicate texture and unique flavor, making it a highly nutritious and well-known edible fungus. It contains carbohydrates, 10.6 grams of protein, 0.2 grams of fat, 306 joules of energy, amino acids, vitamins, and minerals. It offers benefits such as boosting energy, relieving hunger, promoting lightness and mental sharpness, stopping bleeding and easing pain, enriching blood, and improving circulation. Rich in polysaccharide colloids, it provides excellent cleansing effects and serves as an important health food for miners and textile workers. It also possesses certain anti-cancer and cardiovascular disease treatment properties.