How much is Ganba fungus per jin? Latest market price trends

Ganba fungus is a highly popular edible mushroom in central and western Yunnan, known for its fragrant aroma, tender and crisp flesh, endless chewiness, and exceptionally delicious taste. Stir-fried with green chili peppers and lean pork, its fragrance becomes even richer and can rival shredded chicken. It can be sun-dried for preservation and also made into distinctive canned goods. Let's take a look below at how much Ganba fungus costs per jin!

How much is Ganba fungus per jin?

The market price of Ganba fungus is approximately 150-250 yuan per jin. Ganba fungus is a rare wild edible mushroom unique to Yunnan Province and Hubei Province. It has not yet been found in other provinces of China or abroad. It grows among pine trees in the mountain forests of central Yunnan, western Yunnan, and northwestern Hubei, and is produced during the rainy season in July and August. Artificial cultivation has still not been achieved to date. It is unremarkable in appearance, black with a layer of white, but its flavor is extraordinarily fresh and fragrant, making it a top-grade wild edible mushroom.

How to preserve Ganba fungus?

1. After buying fresh Yunnan Ganba fungus, as long as it is relatively dry, it can be preserved for a long time. Remove soil and weeds thoroughly, keep it dry, portion it into bags, and store in the freezer compartment of the refrigerator. Before eating, take it out to thaw naturally and rinse clean with water.

2. Trim off the root portion with soil and outer skin from fresh Ganba fungus, arrange into strips of roughly uniform size, wash with clean water, then soak in salt water for 5-9 days. Remove and rinse clean with water, then place into a watertight container. Add a preservation solution to soak. The preservation solution is prepared by weighing salt at 10-25% of the total weight of Ganba fungus plus water, sodium benzoate at 1-4‰, and sodium metabisulfite at 1-4‰, dissolved in water. The liquid level should be slightly higher than the surface of the Ganba fungus pile. Then seal the container opening to isolate air and maintain hygiene. After soaking for one month, it can be taken out and packaged as a product, with a shelf life of over 10 months.

How to clean Ganba fungus?

1. The fruiting body of Ganba fungus contains rotting grass, pine needles, and sand. It must be carefully cleaned. After buying Ganba fungus and bringing it home, tear it along its grain into pieces the size of melon seeds, removing debris inside as you tear.

2. If the Ganba fungus has pine needles, first remove the pine needles growing inside the Ganba fungus, then use a small knife to gently scrape off the surface layer of the root portion. Trim off the soil from the Ganba fungus, pick out all impurities, and use a palm brush to scrub off sand and soil piece by piece. Further remove wood shavings and weeds lodged in the fungus body. After tearing and picking is complete, knead and wash several times with clean water.

Home-style recipes for Ganba fungus

1. Green Pepper Ganba Fungus

[Ingredients] 200 g fresh Ganba fungus, 80 g green peppers, 10 g millet peppers, 15 g chicken fat, 15 g lard, 15 g salt, 1 g monosodium glutamate, 1 g chicken essence.

[Method] ① First tear the Ganba fungus into small pieces, mix in flour and wash clean, then dry the moisture in a pan. Cut green peppers into pieces and chop millet peppers. ② Heat a wok, add lard and chicken fat, add Ganba fungus and stir-fry until fragrant, then add green peppers and stir-fry a few times. Season and serve.

2. Ganba Fungus Stir-fried with Cured Meat

[Ingredients] Cured meat, Ganba fungus, scallions, ginger, garlic, dried chili peppers, fermented black beans, abalone sauce.

[Method] ① Soak and wash the Ganba fungus in salt water, washing several times. ② Cut the cured meat. ③ Heat oil, add ingredients, and stir-fry until fragrant. ④ Add cured meat and continue stir-frying until oil renders out. Mine is relatively lean, so shorten the time. ⑤ Add Ganba fungus and continue stir-frying briefly. Add a little salt, soy sauce, and abalone sauce. ⑥ Plate and sprinkle with chopped scallions. Done.

3. Ganba Fungus Stir-fried with Scallions, Garlic, and Chili

[Ingredients] 200 g Ganba fungus (dried), 10 g chili peppers, 5 g Sichuan peppercorns, 2 g garlic, 2 scallions, 2 mL soy sauce.

[Method] ① Soak the Ganba fungus in warm water for about 15 minutes. ② Cut scallions, garlic, and chili peppers into pieces and set aside. ③ Put all ingredients into a hot oil wok and stir-fry until fragrant. ④ Stir-fry together, keeping active to prevent sticking. ⑤ Add a few drops of soy sauce, remove from heat and plate.