Specific mass
Kangxian auricularia auricula is a kind of auricularia auricula, which has the characteristics of thick meat, black smoothness, soft texture, smooth and refreshing taste, and fragrant smell. It was famous as early as 200 years ago and sold in domestic and foreign markets.
Cultural allusions
China has a long history of eating and using auricularia auricula. As early as the 30s of the 6th century, Jia Sixie, an agronomist in the Northern Wei Dynasty, wrote in Qi Yao Min Shu: "Auricularia auricula: made from jujube, mulberry, elm and Vitamin, it is still soft and wet. It's useless, but it's worth it. Boil it for five times, remove the fishy smell, get the juice, drain it, put it in cold water and wash it clean. Wash it with syrup and cut it into filaments. Coriander and onion are rare. It's just incense Add soy sauce, simmer the sauce and adjust the taste. Add ginger and pepper. Very smooth and beautiful. " The growth and eating methods of Auricularia auricula were described in detail. Now, the use of auricularia auricula is much wider than that in the Northern Wei Dynasty. There are hundreds of dishes made of auricularia auricula in Kangxian County, Gansu Province, which is a common delicacy at various banquets.
The protection scope of geographical indication products of Auricularia auricula in Kangxian covers Yangba Town, Tongqian Town, Lianghe Town, Sanhe Town, Baiyang Town, Anmenkou Town, Dianzi Township, Ba Dou Township, Chengguan Town, Miba Township and Dananyu Township in Gansu Province1/townships.