Fresh Cordyceps refers to the Cordyceps which has not been air-dried, has been recently excavated, has a water content of 60% ~ 80%, and needs short-term (3~6 months) vacuum preservation. Dried Cordyceps refers to dried Cordyceps with water content below 2%~ 10%, which can be stored in a dry place or vacuum frozen for a long time (2~3 years). In the circulation process of fresh Cordyceps sinensis, there are restrictions on temperature, logistics time and sealing performance. If it is thawed repeatedly, it will break directly and cannot be transported again. Therefore, dried Cordyceps sinensis is more conducive to storage and circulation.

Fresh Cordyceps sinensis tastes more crisp and sweet without fishy smell, while dry Cordyceps sinensis tastes rich and fishy (oxidation result) and slightly sweet. The quality and efficacy of Cordyceps sinensis are related to the altitude of its producing area. The higher the altitude, the higher the quality of Cordyceps sinensis.

How to eat Cordyceps recommended:

1, drink with boiling water

Put Cordyceps sinensis into a health pot, add a proper amount of water, and cook it with low fire for 6- 10 minute, then immediately pour water for drinking, add water to boil for 10 minute, pour out and then add water to boil, and so on until the boiled water of Cordyceps sinensis becomes weak.

Step 2 stew with meat

Cordyceps sinensis can stew ducks, chickens and ribs. Cordyceps stew is delicious. However, when stewing soup, you should pay attention to simmering, and don't cook Cordyceps too early. It can be cooked 10 minutes before taking out the pot, and you can eat Cordyceps together after drinking the soup.

Step 3 soak in wine

Cordyceps sinensis soaked in wine is more suitable for people who like to drink. Cordyceps sinensis can be soaked in white wine or yellow wine for a period of time before drinking. Generally, it is 10 gram of Cordyceps sinensis and a catty of wine.