1. Organic certification + double support of autumn production, "pure promise" from soil to table

Following the gold standard of organic farming, the soil and water have been purified and tested for more than 3 years, with zero pesticides, zero fertilizers, and zero additives throughout the process, and each flower carries the organic certification mark of peace of mind. After the harvest of autumn fungus after the beginning of autumn, because of the large temperature difference between day and night and the sufficient growth cycle (40% longer than spring fungus), it absorbs autumn dew and nutrients, and the ear is naturally thicker - this is the "thick gift" given by nature to autumn, and it is eaten without any burden of natural taste.

    2. The meat is thick and gelatinous, and you can taste the "firmness of autumn" with just one bite.

Ordinary black fungus is thin, crispy, and easy to rot, but organic autumn black fungus is like a sponge that has absorbed the autumn sun: the dried product has a tight edge and stretched ear surface, and after soaking, it is 1.5 times thicker than ordinary black fungus. It is soft and bouncy when squeezed and has a sticky texture with natural gum. When served cold, drizzle with sesame oil, crispy and tender with a hint of glutinous; Stewed in the braised pork ribs soup, it becomes soft, smooth, and sweet after absorbing enough of the soup; Even if it is simply stir-fried, you can chew out the "crunchy" solid feeling, fresh with layers, and it is definitely not comparable to thin-skinned fungus.

    4. Dry goods are always available, 3 steps to make a good dish, even a kitchen newbie can handle it.

Dried products can be sealed and stored for one year without spoiling, and it is very simple to rehydrate: soak in warm water for one hour and then rinse off the dust before adding it to the pot. Throw in a handful when stir-frying meat slices, and it will soak up the meaty aroma better than the meat itself; Sprinkle a few flowers on the noodles, and the soup will be so fresh that you will lick the bowl; Even add a few when making soy milk, the taste will be smoother. Without complicated processing, it can enhance the flavor of home-cooked dishes and banquet dishes, making it possible for beginners in the kitchen to make "mountain delicacies."