When facing unfamiliar foods, we are usually used to establishing connections with familiar foods, such as potato, tomato and cabbage. However, just looking at the appearance of Auricularia auricula, it is really beyond the reach of the two monks-it is obviously a big green and round leaf, which is totally different from the appearance of Auricularia auricula. It was not until it was fried in the pan and put into the mouth that the meaning was understood: the slippery feeling of stickiness and greasy was really a little similar to Auricularia auricula. It is also because of this strange taste that some people say that agaric vegetables can supplement collagen and regulate intestinal tract. Are these statements true? The real Read More …