Huangcangyu Mushroom, also known as the Black-Brown Tough Mushroom, is a rare and nutritious wild mushroom species. It belongs to the genus Pleurotus in the Agaricomycetes class of the Fungi kingdom, and is commonly found in mountainous regions of northern China, especially in damp and shaded areas at altitudes ranging from 900 to 1400 meters. The cap of the Huangcangyu Mushroom is flat-spherical or round, with a brown or dark brown surface. It has a soft yet tough texture and a delicious taste.

In addition to its delicious flavor, this mushroom is rich in various nutrients beneficial to the human body, such as amino acids, vitamin B, vitamin D, calcium, iron, magnesium, and more. Notably, the vitamin D content in Huangcangyu Mushrooms is significantly higher than that of other mushroom species, which helps enhance immunity and promote calcium absorption.

The picking season for Huangcangyu Mushrooms mainly falls in winter. Due to their harsh growth conditions and limited picking time, their production is scarce, making them even more precious. During picking, careful identification is required to avoid mistaking them for poisonous mushrooms. After picking, they should be properly stored to maintain their freshness and nutritional value. Huangcangyu Mushrooms are not only a local delicacy but also an optimal choice for healthy eating.