Jingpo Black Fungus

Jingpo Black Fungus

　　Black fungus is rich in dry sugar gum, high-quality protein, fat, phosphorus, calcium, and other nutrients, making it a highly nutritious tonic. The black fungus from the mountainous areas around Jingpo Lake features large size, thick flesh, and delicious taste. It’s excellent whether stir-fried, served cold in salads, or added to soups. It also serves as a beneficial traditional Chinese medicinal herb. According to *Compendium of Materia Medica*, black fungus is not only highly nutritious but can also help treat hemorrhoidal bleeding, postpartum weakness, rheumatism, and back and leg pain. It further enhances health and helps expel dust from the body, making it an essential health supplement for textile workers.

In the Jingpo Lake area, besides collecting wild fungus from the mountains, people also cultivate it artificially by drilling holes in oak wood segments and inoculating them with fungus spawn, enabling large-scale production of black fungus.