There is a difference in taste between autumn fungus and black fungus. The difference is that the fungus becomes thinner and bigger, and the taste becomes brittle. Auricularia auricula is generally smaller, but the ear pieces are more stretched, thicker and full of flavor.

Auricularia auricula is one of the unique auricularia auricula varieties in Daxinganling forest region and Changbai Mountain forest region of Jilin Province, which is mainly distributed in Daxinganling region, Jiagedaqi region, Yichun region, Weihe River, Shangzhi and Mudanjiang region of Heilongjiang Province and jiaohe city, huadian city, baishan city and Yanji region of Jilin Province.

Introduction.

The mycelium of Auricularia auricula is composed of colorless and transparent tubular mycelium with transverse septa and branches. The hyphae absorb nutrients from the substrate and form fan-shaped hyphae under the bark.

The fruiting body of Auricularia auricula is thin, elastic, gelatinous, translucent, concave, often in spike or ring shape, and gradually changes to leaf shape. The base is narrow into the root of the ear, with smooth surface or wrinkled veins, the diameter is generally 4 cm ~ 10 cm, and the larger one can reach more than 12 cm. After drying, it shrinks strongly, the seed layer on the upper surface turns dark brown to near black, and the lower surface is dark grayish brown and covered with extremely short fluff.