1. Organic certification blessing, "pure fungus treasure" on the tip of the tongue: follow the gold standard of organic planting, from soil to cultivation of zero pesticides, zero chemical fertilizers, zero additives, pass authoritative organic certification. Growing in a clean ecological environment, absorbing enough natural rain and humus nutrients, each agaricus mushroom has the peace of mind of "no burden", giving the table a pure promise from the source to the tip of the tongue.

2. The mushroom meat is as thick as congealed fat, and the fungus aroma reaches the soul: the organically bred agaricus mushroom has a thick and full cap, a thick and elastic stalk, and the flesh is delicate and milky white after cutting, with a rich and unique nutty and mushroom aroma. Whether it is the mellow soup base that comes out when making soup, or the charred skin after frying, in one bite, fresh, fragrant and tender bloom layer by layer on the tip of the tongue, which is more "mellow and original flavor" than ordinary agaricus mushrooms.

3. Natural nutrition "gold in bacteria", a good choice for light health: organic cultivation locks the core nutrients of Agaricus mushrooms - rich in active ingredients such as polysaccharides, amino acids (especially glutamic acid), selenium elements, etc., of which polysaccharide components are friendly to immunity, and selenium is a natural "antioxidant expert". Daily consumption can not only add a natural nutritional supplement to the body, but also do not need to worry about chemical residues, especially suitable for the elderly, children, postoperative recuperation and people who pay attention to "dietary therapy and health".

4. Versatile cooking, fresh for three meals and four seasons: dry goods are easy to store, and quickly return to a full state after soaking; Fresh products are picked and distributed, and the water is fresh. Throw a few when making soup, the soup is clear in color and fragrant with mushrooms; Slice and fry, sprinkle some salt and lick the plate; Cut into cubes and stir-fry rice, and it becomes "matsutake fresh fried rice" in seconds. Whether it is a home-cooked meal or a banquet dish, it can support the scene with "strong freshness", so that even novices in the kitchen can make chef-level umami.

5. From the fungus shed to the table, lock in organic freshness: Strictly select organic core production areas, manually pick (avoid mechanical damage), fresh products are locked fresh by cold chain, and dry goods are naturally dried (refuse sulfur fumigation), retaining the natural light brown color and original mushroom aroma of agaricus mushrooms. Each batch can be traced back to the source of planting, so that when you unpack it, you will feel as if you can smell the fresh breath of the organic mushroom shed, and you can eat with confidence, fresh and pure.