{"title":"Traditional mushroom","description":"\u003cp\u003eMushrooms hold a place apart in the Chinese pharmacopoeia: neither quite plants nor simple foods, they have enjoyed an old prestige in the treatises as in the iconography.\u003c\/p\u003e\n\u003cp\u003eThis family gathers the great classics of the fungal kingdom, generally of neutral nature and sweet flavour.\u003c\/p\u003e","products":[{"product_id":"reishi-ganoderme-luisant-ling-zhi","title":"Reishi (Varnished polypore) - 灵芝 (Ling Zhi)","description":"\u003cp\u003e\u003cem\u003eGanoderma lucidum\u003c\/em\u003e is a wood-dwelling fungus whose reddish-brown cap, covered with a glossy varnish, calls to mind a lacquered fan. Its silhouette, drawn for two thousand years in Chinese painting and calligraphy, gave the Ruyi sceptre its shape and counts among the auspicious motifs of Chinese culture. Gathered or cultivated from wild strains, it is dried whole or cut into slices; hard and woody, almost timber under the knife, it is not eaten as it comes, and its taste is intensely bitter. It is boiled: a few slices in a litre of water, at a gentle simmer for one to two hours, give a brown, full-bodied broth which is readily cut with red dates or rock sugar.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592159571,"sku":"BQ-LING-ZHI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ling-zhi-cote-1.jpg?v=1784503496"},{"product_id":"champignon-shiitake-xiang-gu","title":"Shiitake mushroom - 香菇 (Xiang Gu)","description":"\u003cp\u003eThe shiitake (\u003cem\u003eLentinula edodes\u003c\/em\u003e) has been cultivated in Asia for more than a thousand years on oak logs. Its Chinese name, Xiang Gu, means “fragrant mushroom”. Gathered at maturity then sun-dried — drying concentrates the aroma far more than it preserves it — it comes as domed brownish-black caps, often cracked at the surface, with pale, close-set gills and a woody stem which is set aside. Dry, it smells of wood and of broth; rehydrated, it turns fleshy, almost elastic, and yields that deep umami savour which holds the mouth. Allow twenty to thirty minutes of soaking in warm water before slicing it, and keep the soaking water, strained: it makes a broth base.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592257875,"sku":"BQ-XIANG-GU-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xiang-gu-dessus-3.jpg?v=1784503530"},{"product_id":"tremelle-blanche-champignon-des-neiges-yin-er","title":"White tremella (Snow fungus) - 银耳 (Yin Er)","description":"\u003cp\u003eSnow fungus (\u003cem\u003eTremella fuciformis\u003c\/em\u003e), also called the snow mushroom, is a gelatinous fungus that grows as a rosette of wavy lobes. It is cultivated in southern China, on logs or on substrate, then dried. Dry, it forms yellowish-white florets, light and brittle, which break at the slightest knock; soaked for thirty minutes in cold water, it multiplies its volume tenfold and turns translucent, supple, almost transparent, with that elastic crunch under the tooth which is the point of it. The flavour itself is very discreet: it takes on that of the broth or the syrup it is cooked in. Its Chinese name, 银耳, translates as “silver ear”, as against Mu Er, “wood ear” (\u003cem\u003eAuricularia\u003c\/em\u003e), the other gelatinous mushroom of Chinese cookery. It is simmered for some thirty minutes in a sweet soup, with jujubes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"2 pieces","offer_id":53827592290643,"sku":"BQ-YIN-ER-2PICES","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/yin-er-cote-1.jpg?v=1784503531"},{"product_id":"criniere-de-lion-hou-tou-gu","title":"Lion’s mane - 猴头菇 (Hou Tou Gu)","description":"\u003cp\u003eLion’s Mane (\u003cem\u003eHericium erinaceus\u003c\/em\u003e) is a spectacular mushroom formed of a cascade of white spines that calls to mind a lion’s mane or a beard of ice. Nicknamed the “monkey mushroom” (Hou Tou Gu, “monkey head”) in China, it grows on the trunks of broadleaf trees and ranks among the four noble dishes of the imperial kitchen. Dried, it takes on an ivory to golden tint; rehydrated, its flesh is soft and slightly stringy, of a mild savour recalling seafood.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"4 pieces","offer_id":54074701807955,"sku":"BQ-HOU-TOU-GU-4PIECES","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hou-tou-gu-cote-2.jpg?v=1784503438"}],"url":"https:\/\/botaqi.shop\/en\/collections\/champignon-traditionnel.oembed","provider":"BotaQi","version":"1.0","type":"link"}