Pleurotus eryngii introduction: pleurotus eryngii belongs to eumycota, basidiomycotina, agaricales, pleurotaceae and pleurotus. Pleurotus eryngii is meat and crisp; especially the stipe is dense, strong, white and edible. In addition, the stipe is more crisp and refresh that the cap. It can be named as ‘the king of oyster mushroom’ who has the flavor of almond and the taste of abalone; for it is as meat as abalone, so it is named pleurotus eryngii. In Japan, it is called ‘Xuerong’. The pleurotus eryngii is nutritive, crisp, taste good, flavor unique and is suitable to preserve and process, thus it is popular among people and gains the gloried name the ‘tasty boletus on the prairie’. In late spring and early summer, the pleurotus eryngii parasitize in the root of the samphire such as eryngo or in the soil around the root. The pleurotus eryngii are mainly located in Italy, Spain, France, Germany, Czechoslovakia, Hungary, and the south of the former Soviet Union, Morocco, India, Pakistan, Xinjiang and western Sichuan of China. It is a big-size high-quality meat agaric growing in mountains, grasslands and desert.

The nutritional value of the pleurotus eryngii: the nutritive pleurotus eryngii contains protein, carbohydrate, vitamin, calcium, magnesium, copper, zinc and other minerals. It has the function of improving immune of human body, anti-cancer, lowering blood pressure, relieving stomach problem, and keeping beauty.