Pu'er red vertigo, also known as red mushroom or red wine, belongs to mycorrhizal edible fungi. It has the health-care effects of nourishing blood, strengthening skin, beauty, anti-cancer, anti-aging and anti-aging. It is a rare natural health-care edible fungus in the world. It is favored by consumers at home and abroad and is popular in Fujian, Guangdong and other provinces. In Japan, Southeast Asian countries, Hong Kong, Macao and Taiwan and other countries and regions, market sales prices have been rising year after year.

The dried sclerotium of Pu'er versicolor is thick, the center of the cap is slightly convex, it is brownish red, and the edge of the umbrella cover is radioactive deep red; the stalk is white with uneven red color. There is a unique aroma of wild mushrooms. The soup after cooking is pink and tastes sweet and delicious. Pu'er red vertigo, which is mainly grown in the northern part of Qinzhou County, Qinzhou City, Guangxi Province, is known as the country's largest continuous contiguous natural red vertebra forest of 210,000 mu. The color of the red vertigo is bright and the surface is bright red. The boiled soup is bright red and sweet. In addition, the red vertigo has the health effects of nourishing the skin, skin care, anti-cancer, anti-aging, anti-aging, etc. It is a rare natural health-care edible fungus in the world, which is favored by consumers at home and abroad. In Fujian, Guangdong and other provinces as well as Japan, Southeast Asian countries, Hong Kong, Macao and Taiwan and other countries and regions, market sales prices have risen year after year. There are no deep-processed products of red vertices, all of which are sold by artificial drying or baking, and there is no pollution. It is a pure natural health edible fungus. Product Description Red vertebrate, also known as red mushroom, red vertebrate is a natural edible fungus that grows naturally under high temperature and high humidity under the climatic conditions of red vertebrate forest humic layer formed in the long years. In the growing season of August to August, the annual output of red vertebra is only 40,000 kilograms. After repeated research and experiment by several experts and professors of domestic universities for more than 10 years, artificial cultivation is still not possible. Therefore, the red vertigo has become a very rare natural wild mushroom. Nutritional value 1. The red mushroom contains protein, carbohydrate, mineral, vitamin B, vitamin D, vitamin E, and contains rare niacin, trace elements such as iron, zinc, selenium and manganese. 2. Contains a variety of amino acids and other ingredients necessary for humans. It has the functions of nourishing yin, tonifying kidney, moistening the lungs, promoting blood circulation, strengthening the brain, and nourishing the skin. It is often eaten and can strengthen the body and prolong life. 3. About 25% of the protein contained in red mushroom is dissolved in water. About 50% of it can be digested and absorbed by humans. Only about 25% can not be absorbed by the body. 4. At the same time, it contains polysaccharide anticancer substances, which is conducive to blood circulation, lower blood cholesterol, inhibit cancer cell metastasis, and has certain curative effect on treating acute spinal optic neuropathy. 5. It can also prevent indigestion, children's paralysis, can improve the function of normal glucose metabolism and immunity, and is beneficial to maternal lactation reduction, anemia, etc. It is a natural food with special therapeutic value. 6. Suitable for the crowd, the average person is suitable for consumption, especially suitable for children, pregnant women, anemia, low immunity, cancer patients. Edible method 1. Wash the red vertebrate sediment quickly, that is, wash and fish, do not let the red vertebrate bacteria in the water for too long, so as not to lose the original taste. 2, can be cooked with chicken, pig, fish or other meat. 3, when preparing any dish or soup, add the right amount of ginger, wine, taste better.

Technical requirements for the quality of Rhodobacter sinensis in Pudong I. Mycorrhizal mushroom. Second, the growth area of ​​the red vertebra forest area within the production area, below 500m above sea level, soil pH value of 4.5 to 6.5. Third, the forest area protection of the fungus area in the winter every year, the weeds in the fungus area are cut down on the spot, and the place is dried. Fourth, the harvesting time is from May to mid-September, the red mushroom is complete, full and bright red. 5. Dry red vertebra fresh bacteria are naturally aired or artificially dried. Sixth, quality characteristics 1. Sensory characteristics: Puxi red vertices dry cover is thick, the center of the cover is slightly convex, brownish red, the edge of the umbrella cover is radioactive dark red; the handle is white and has an uneven dark red. There is a unique aroma of wild mushrooms. The soup after cooking is pink and tastes sweet and delicious. 2. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

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Producers within the scope of the production of Rhodops sinensis in Pu'er can submit an application for the use of the “Special Mark for Geographical Indication Products” to the Quality and Technical Supervision Bureau of Pubei County, Guangxi Zhuang Autonomous Region, and are reviewed by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region and reported to the General Administration of Quality Supervision and Inspection. Announced after approval. The detection mechanism of the red vertebrate in Pubei is selected by the Quality and Technical Supervision Bureau of Guangxi Zhuang Autonomous Region in the testing institutions that meet the qualification requirements.