Specialty Mushrooms
Cultivated in Nansha, Guangzhou · year-round · single-case orders
Mushroom Varieties
Eight mushrooms and one specialty vegetable, all cultivated year-round in climate-controlled grow rooms in Nansha, Guangzhou.
Golden Ear Mushroom
- Texture
- Jelly-like, smooth, mild
- Prep
- Soak, rinse, tear into pieces
- Cook
- Sweet soups, congee, salads
- Note
- Differs from snow fungus
Morel Mushroom
- Texture
- Honeycombed, rich aroma
- Prep
- Soak 20 min, rinse the ridges
- Cook
- Boil through, then braise
- Note
- Always cook thoroughly
Maitake Mushroom
- Texture
- Layered, tender crunch
- Prep
- Trim base, pull into clusters
- Cook
- Stir-fry, roast, soup, hotpot
- Note
- Cook through before eating
Cauliflower Mushroom
- Texture
- Ruffled, crisp and chewy
- Prep
- Pull apart, rinse the folds
- Cook
- Blanch 2–3 min, then stir-fry
- Note
- Not a type of snow fungus
Bolete Mushroom
- Texture
- Rich and savory
- Prep
- Slice thinly, separate board
- Cook
- High heat, cook through
- Note
- Never eat raw or half-cooked
Red-Volva Bamboo Fungus
- Texture
- Crisp stem, lacy skirt
- Prep
- Remove the cap and volva
- Cook
- Soups and braises, add late
- Note
- The red volva marks it
Phoenix Oyster Mushroom
- Texture
- Small caps, tender, crisp
- Prep
- Trim the base and rinse
- Cook
- Stir-fry, hotpot, soups
- Note
- Best quick-fried, not stewed
Lingzhi Mushroomreishi
- Texture
- Firm, woody, lightly bitter
- Prep
- Rinse and slice thinly
- Cook
- Soups or steeped as tea
- Note
- Not for pregnancy or infants
Belgian Endive
- Texture
- Crisp, pale, mildly bitter
- Prep
- Separate leaves, cut the core
- Cook
- Raw in salads or seared
- Note
- Keep dark and cold
Ordering and Delivery
Every mushroom is grown to order, and a single case is welcome.
- Availability
- Year-round, grown to order
- Minimum order
- One case; mix varieties
- Format
- Fresh; dried on request
- Delivery
- Nationwide, Guangdong first
- Lead time
- Next day in Guangdong at latest
- Visits
- Nansha farm, by appointment
Grown Indoors, Harvested Year-Round
Grow-unit loading
Single-variety units
Climate control
Climate records
Batch cultivation
Batch records
Harvest and sorting
Grade checks
Packing and dispatch
Packed to order, shipped chilled
FAQ
What mushrooms do you grow?
Golden ear, morel, maitake, cauliflower mushroom, bolete, red-volva bamboo fungus, phoenix oyster and lingzhi, plus Belgian endive. All are cultivated year-round in grow rooms in Nansha, Guangzhou.
Are your mushrooms cultivated or wild?
Cultivated. Each variety grows in its own climate-controlled room, so size and harvest timing stay consistent and the mushrooms come clean of grit. Cook all mushrooms before eating.
How do you cook maitake?
Pull it apart into small clusters, then stir-fry, roast, or simmer it in soups or hotpot until cooked through. It turns aromatic and keeps a light crunch.
Is lingzhi also called reishi?
Yes. Lingzhi and reishi are two names for the same mushroom. It is traditionally sliced and simmered in soups or steeped as a tea.
Are boletes safe to eat?
Yes, when fully cooked. Slice thinly and stir-fry or simmer until cooked through; do not eat them raw or half-cooked, and reheat leftovers thoroughly.
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