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Taste Ganoderma Delicacies At The Mushroom Cooking Festival

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[Abstract]:
On the morning of November 18th, the Fuzhou Rongqiao Center was full of food fragrance, and people could not help but trace the scent to see what kind of delicacies are so tempting. When they came closer, it turned out that chefs were competing for cooking, and dozens of dishes attracted everybody's attention.
     

On the morning of November 18th, the Fuzhou Rongqiao Center was full of food fragrance, and people could not help but trace the scent to see what kind of delicacies are so tempting. When they came closer, it turned out that chefs were competing for cooking, and dozens of dishes attracted everybody's attention.

  

 

Take a closer look, these delicacies are not big fish but mainly edible mushrooms. They are not only perfect combinations of colour, aroma and taste but also contain low fat and low salt. This cooking competition is sponsored by Fuzhou Municipal Agriculture Bureau, Fujian Provincial Edible Fungus Technology Promotion Station, Fujian Xianzhilou Biological Science and Technology Co., Ltd. and other co-organizers. The competition invited the chefs of the top ten local restaurants to compete at the scene, using a variety of mushroom ingredients with sowing in spring, developing in summer, harvesting in autumn and storing in winter as the themes to make a total of 40 mushroom dishes most suitable for health cultivation.

  

 

As a co-organizer, GANOHERB prepared food materials of the Ganoderma known as "Fairy Herb" in the fungi. Chef Liao from the mushroom Guxianshen Edible Fungus Restaurant tried to be unique by associating "nourishing liver in spring" with the effect of Ganoderma lucidum and chicken soup in nourishing liver and blood. Therefore, he chose fresh chicken and GANOHERB's Ganoderma as the main materials and other fungi as auxiliary materials to initiate careful cooking of a bowl of "Ganoderma lucidum chicken soup." After three hours of small fire control, the Ganoderma chicken soup was ready, and the judges and guests came forward to taste it. Master Liao introduced that Ganoderma is a top-grade edible fungus. The combination of its unique flavour with the savoury flavour of chicken soup made this dish very delicious and rich in nutrients which can boost the immune system, regulate secretion and prevent ageing.

  

 

 

In addition, GANOHERB also exhibited products such as Ganoderma lucidum slices and cell-wall broken spore powder on the spot for the audience to learn more about Ganoderma and its products after tasting the Reishi food in order to inform the public that Ganoderma can not only be used as a delicious dish but also be widely used in traditional Chinese medicine decoction pieces to "prevent disease". "Pharmacopoeia of the people's republic of China" records that Ganoderma lucidum can invigorate Qi, soothe the nerves, relieve coughs and asthma and other symptoms. "Compendium of Materia Medica" records that Ganoderma can increase wisdom and long-term taking of Ganoderma helps with anti-ageing. Ganoderma's rich nutrition and health benefits have been more and more popular among the public.

  

The edible-medicinal fungi are a large“gold-lettered signboard” in Fujian. The leading enterprises in agricultural industrialization, represented by GANOHERB, spare no effort to advocate “the new trend of eating edible fungi”, remove the mysterious veil of Fairy Herb "Ganoderma", popularize Lingzhi into the homes of ordinary people and enable it to become a kind of food that serve hundreds of millions of people and realize healthy China on the tip of the tongue.