Monkey Head

Monkey Head

　　After the dog days begin, the Jingpo Lake mountain area enters the peak season for mushroom growth. In the weeds, among the woods, and on dead trees, they can be found everywhere: some shaped like bells, others like umbrellas, some resembling fans, and some hemispherical—small, exquisite, and coming in a thousand forms. There are nearly a hundred edible mushroom varieties here. Among them, hazel mushrooms are widely distributed, flat mushrooms have thick flesh, pine mushrooms taste great—each has its distinctive features and high nutritional value, hence known as “vegetable meat.” But when compared to monkey head mushrooms, they are far inferior.

　　Monkey head mushrooms are world-renowned alongside bird’s nest and shark fin, and together with bear’s paw and deer nose, form the famous “Three Great Mountain Delicacies of Jingpo,” which are celebrated both at home and abroad. Monkey head is a large, nutrient-rich fungus that often grows on dead branches of oak and walnut trees, as well as on fallen logs and wounds of living trees. It takes a spherical shape, covered with a layer of tender yellow fuzz, fluffy and very much resembling the head of a baby monkey—hence its name. There's an amusing saying among mountain folk: monkey heads grow facing each other. If you find one on a tree, there should be another on the opposite tree; if not, it means you haven’t looked hard enough or it’s already been picked. But actually, that’s not the case. Monkey head mushrooms are fungi. Mature spores float with the wind, and when they land in suitable conditions, they grow rapidly. The broad-leaved forests of the Jingpo Lake area offer just the right light, humidity, and temperature for monkey head growth. In bumper years, one tree might even sprout three or four, sometimes as many as seven or eight, but those growing in pairs facing each other are extremely rare. This shows that the number of spores and favorable conditions are key factors in their growth.

　　Monkey head mushrooms are rich in protein, amino acids, and various vitamins. Nutritious and delicious, they’re hailed as “meat among vegetables” and are considered a delicacy at upscale banquets. But cooking them requires skill. First, remove the bitter stem base, soak them in warm water for about ten minutes, then tear them into inch-sized pieces. They are even more tender and flavorful when stewed with wild game from the Jingpo forests such as snow rabbits, pheasants, or roe deer—the red meat paired with yellow mushrooms makes for a dish of exceptional color and taste.

　　The nutritional value of monkey head mushrooms isn’t limited to eating—they are also a precious traditional Chinese medicine and tonic. Historical records state that monkey heads “benefit the five organs and aid digestion.” They have certain therapeutic effects on digestive disorders, neurasthenia, gastric ulcers, and duodenal ulcers. People often soak two liang (about 100g) of monkey heads in water until softened, slice them thinly, then decoct in water with yellow wine as a guide, taking the mixture twice daily. Alternatively, slice five liang (about 250g) of monkey heads and stew them with chicken, eating once a day as a treatment for neurasthenia and to nourish a weakened body.