Introduction to Ganba bacteria

Ganba mushroom is a rare wild edible fungus unique to Yunnan Province. Scientific name: Gemella spp., also known as genipophylla, equine fungus, etc. It grows among pine trees in the mountain forests of central and western Yunnan. Produced in the rainy season of July and August, artificial breeding has not yet been achieved. Its appearance is unattractive, black with a layer of white. But the taste is extremely delicious and it is the top grade among wild edible fungi. Fried green peppers or scrambled eggs with ganba mushrooms are delicious. Yunnan's complex topography and unique three-dimensional climate conditions have given birth to rich wild edible fungi resources. With so many types, wide distribution and large output, it is known as the "Kingdom of Wild Fungi". Yunnan’s edible fungi account for more than half of the world’s edible fungi and two-thirds of China’s edible fungi. Yunnan wild edible fungi are born and grow in mountains and forests. They are natural green foods. They are rich in multiple vitamins, high-quality protein and other ingredients that are beneficial to the human body. They are rich in nutrients and have a unique flavor. Wild mushrooms are an ideal health and wellness food. Ganba mushroom is a rare wild edible fungus unique to Yunnan Province and cannot grow in other provinces in China or abroad. Scientific name: Hydrangea fungus, also known as flower fungus, horse tooth fungus, etc. It grows among pine trees in the mountain forests of central and western Yunnan. Produced in the rainy season of July and August, artificial breeding has not yet been achieved. Its appearance is unattractive, black with a layer of white. But the taste is extremely delicious and it is the top grade among wild edible fungi. Ganba fungus: Also known as pine hair fungus, it is distributed in most areas of Yunnan and grows under masson pine trees every July and September. This fungus has no caps and gills and grows in clusters like ox teeth, so it is commonly known as ox tooth fungus. It is yellow-brown when freshly unearthed, turns dark brown when mature, and has a strong aroma that is similar to that of cured beef jerky. The cured beef jerky is generally called Ganba, so the bacteria is named Ganba bacteria.