Yunnan famous fungus - dried bacillus

Dried bacillus, also known as cloud fungus, hawthorn fungus, dried fungus, bovine tooth fungus, dried bacella fungus, flower fungus, hydrangea and so on. Born in the pine forest in summer and autumn, the meat is crisp and has a rich flavor similar to cured beef jerky, so it is called dried bacillus. The more familiar names are dried bacillus and cloud fungus.

There are dried bacillus in many places in Yunnan, but there are not many records in the past Fang Zhi. Wang Huairong's "Yiliang County Chronicles, Volume IV, Food And Commodities, And Products, twenty-four" has: "Wood hawthorn fungus, commonly known as dried fungus, has a clear and fragrant taste." The Republic of China's "ZhennanZhou Chronicle" has: "Cloud fungus, recently out, the taste is also good." "Why is that? Historically, tomatoes and the like have appeared for a long time as ornamental plants rather than edible plants. I think that the lack of more records of dried bacillus in the old Fangzhi of Yunnan may be related to the fact that people have not eaten it for a long time. The odd-looking dried bacillus may take a long time to be eaten and proved to be non-toxic, and then gradually accepted by more people, and then spread and gain fame everywhere.

In the 1930s and 1940s, dried bacillus was very popular in Kunming, which can be known from Articles such as Wang Zengqi's "Kunming Mushrooms".

Wang Zengqi has a large paragraph in "Kunming Edible Mushrooms" about dried bacillus. He wrote: "The most memorable and ugly of the mushrooms is dried bacillus. This thing is like a trampled honeycomb, the color is like half-dried cow dung, messy, and there are many pine hairs and grass stems, which is very difficult to choose. I can't choose a large piece, just the thickness of the crab's calf. After washing, stir-fry with fat and lean pork and green peppers, chew carefully in the mouth, and cannot speak for half a day. Just think: is there such a delicious thing in the world? Dried bacillus, mushrooms also, but there is an aged Xuanwei ham fragrance, Ningbo Cao white fish fish scent, Suzhou wind chicken flavor, Nanjing duck gizzard liver fragrance, and mixed with the fragrance of pine wool. Dried bacillus is dried and pickled with chili peppers, which can be stored for a long time, and the taste is no different from when fresh. ”

Turning dried bacillus into a delicacy requires a certain amount of sweat and effort. Some people love to eat but are afraid to buy dried bacillus because it is time-consuming and laborious. Dried bacillus picking and cleaning must be careful and careful, and after tearing it into filaments, it is necessary to repeatedly remove the impurities in it and wash it repeatedly. Some people add a little water and flour to the dried bacillus, mix well and knead thoroughly, wash it repeatedly, rinse off the sediment, and fish out foreign bodies such as weeds. It is easier to take away the debris stuck to the dried bacillus with flour washing. Dried bacillus is not cleaned in place, and when eaten in the mouth, it will feel like teeth and fine sand grains. Having eaten such dried bacillus, I have seen the dried bacillus on the plate for a long time and dare not chopsticks.

Modern medicine proves that dried bacillus has a certain therapeutic effect. Eating dried bacillus can improve the body's immunity, anti-cancer and anti-cancer ability.

Dried bacillus is currently difficult to achieve artificial cultivation, so the protection and utilization of wild dried bacillus is particularly critical. Be merciful under the mouth, be merciful to the subordinates, and the dried bacillus will always stay at the mountain table.

Peng Zhubing