Tianfu Nature 丨 Forest's "Little Ears" (June 28, 2022)

Entering the rainy season, the southern foot of the Qinling Mountains and the lower reaches of Bai Longjiang, the mountains and forests washed in rainwater were divided into green. Between this beautiful scenery, the "ears" of the forest listened to the wind and the bird's chuck.

These "small ears" on the trunk are fungus we often eat. Fungus, also known as Yun Er and Sang Er, is an important edible bacteria in my country. It has a wide range of natural distribution and artificial cultivation. It has a soft texture, tender taste, and is rich in protein, fat, sugar and a variety of vitamins and minerals. It has the reputation of "vegetarian".

Qingchuan, Sichuan is the hometown of black fungus. The forest coverage here is high and the climate is moist. It is an ideal area for fungal cultivation. The history of black fungus can be traced back to the Southern Song Dynasty more than 800 years ago.

Eat the mountains, Sichuan people have already mastered the techniques of planting black fungus in the "log cut flower" method. The Qinggang trees after cutting down. Under the influence of the heat and heat, a little corrupted, the black fungus spores fell on the corrupted wood. On the other hand, it grows a little, and it depends on the breeding naturally.

A black fungus, thick and tender, summer and autumn, every rainy day, after every rainy day, there are always villagers who enter the mountain to find the mountains on the tip of the tongue. However, the output of wild black fungus is limited, and the output of traditional cultivation methods is difficult to meet the needs of customers. After years of practice, the promotion and application of new processes such as bagging of bags has made the output of fungus jump to a new level.