Description
🚚 The fastest delivery time : 2-day delivery.
🐝 Supplier / Origin : Local production, local planting
🔖 Certification :
🌱 Supplier introduction :
Locally Grown Agricultural Products
Despite limited land and a high degree of urbanization, Hong Kong still has approximately 2,500 farms, mainly concentrated in the New Territories, producing fresh, high-quality agricultural products through intensive farming and modern technologies (such as organic farming, hydroponics, and smart greenhouses). These locally grown products emphasize freshness, seasonality, and low-carbon transportation, supporting sustainable agricultural development and reducing reliance on imported food.
Our products may...
- Goes bad faster - because we don't use preservatives
- The colors may not look as bright - because we don't use any artificial colors
- The flavor is a little different every time - because every batch is made with real ingredients, just like no apples are the same on the tree.
According to data from the Agriculture, Fisheries and Conservation Department in 2024, local agricultural products supplied approximately 1.8% of Hong Kong's vegetables, 100% of its live poultry, and 9% of its live pigs, with a total production value of HK$928 million.
🛍 Product Information :
Despite limited land and a high degree of urbanization, Hong Kong still has approximately 2,500 farms, mainly concentrated in the New Territories, producing fresh, high-quality agricultural products through intensive farming and modern technologie.
"Fresh Red-capped Bamboo Fungus" usually refers to fresh red-capped bamboo fungus (also known as red-capped bamboo fungus), a rare edible fungus. Unlike the common long-skirted bamboo fungus, its volva (cap part) is purplish-red, hence its name.
Features and Taste
Appearance: Composed of a purplish-red spherical volva, a white cylindrical stem, and a bell-shaped cap.
Taste Experience: Fresh red-capped bamboo fungus has a crisper, more tender, and more delicious taste than dried products, with a delicate fragrance and a long-lasting aftertaste.
Origin: Mainly produced in Yunnan and Guizhou provinces, with the red-capped bamboo fungus from Zhijin, Guizhou being the most famous.
Bamboo fungus, also known as bamboo shoot fungus or bamboo ginseng, scientifically named *Phallus indusiatus*, is a precious edible fungus belonging to the genus *Phallus* in the family Phallaceae. It is not a part of bamboo, but rather a cryptogamic fungus that parasitizes the roots of dead bamboo or decaying bamboo forest soil. Its most striking feature is the delicate, white, net-like indusium that unfolds at the tip of the stipe, resembling a fairy's snow-white veil or wedding dress, hence its Chinese names "Snow-Skirt Fairy" or "Flower of Fungi."
Bamboo fungus grows in bamboo forests in tropical and subtropical regions, primarily in Sichuan, Yunnan, and Guizhou provinces of China (wild or cultivated). Globally, it is distributed in southern Asia, Africa, the Americas, and Australia. When fresh, the indusium unfolds extremely quickly (within hours), but the cap emits a foul odor to attract insects for spore dispersal; therefore, the edible parts are mainly the stipe and indusium, while the cap is usually not consumed. Bamboo fungus is mostly sold dried in the market. The best quality bamboo fungus is light yellow to golden yellow in color, intact, and has a pleasant aroma.
In Hong Kong and Chinese culinary culture, bamboo fungus is a high-grade vegetarian ingredient and a delicacy. In ancient times, it was listed among the "Eight Great Mountain Delicacies" alongside elephant trunk, camel hump, monkey head mushroom, and bird's nest. During the Qing Dynasty, it was included in the imperial cuisine and enjoyed the reputation of "plant-based chicken" or "bamboo chicken." It has no strong flavor itself, but it absorbs broth exceptionally well, resulting in a crisp, sweet taste. It is often used in soups, stews, hot pots, braised cabbage, rice noodle toppings, or vegetarian stews (such as braised bamboo fungus with shark fin, bamboo fungus chicken soup), adding an elegant texture and umami flavor.
Nutritional Value and Benefits: Dried bamboo fungus is rich in nutrients, containing approximately 19.4% crude protein, 13.4% pure protein, 2.6% fat, 60.4% carbohydrates, and 8.4% crude fiber. It is also rich in 19 amino acids (including 42% of the 8 essential amino acids, comparable to chicken), various vitamins (B complex, A, D, E, etc.), and minerals (calcium, phosphorus, potassium, magnesium, iron). Its high dietary fiber and polysaccharide content provide the following main benefits:
Supplementing high-quality protein and amino acids, gently replenishing qi, nourishing and strengthening the body, benefiting qi and brain, calming the mind and improving health.
High fiber aids digestion, cleanses the intestines, and improves constipation.
Stabilizing blood sugar, lowering cholesterol, lowering blood lipids, and regulating fat metabolism (commonly known as "oil scraping"), suitable for dietary therapy for hypertension, hyperlipidemia, diabetes, and cardiovascular problems.
Protecting the liver, reducing abdominal fat accumulation, aiding weight loss, and providing antioxidant benefits.
Boosting immunity, anti-aging, and beautifying the skin.
Bamboo fungus is suitable for vegetarians, health-conscious individuals, and those seeking a low-fat, high-nutrient diet. In Hong Kong, it's commonly found in Tam Chai rice noodle shops, hot pot restaurants, and upscale Chinese cuisine. When purchasing, avoid those that are overly white (as this may indicate bleaching). It's recommended to trim the ends before soaking, then soak in water or with a little white vinegar for 15-30 minutes, followed by blanching to remove any unpleasant odor before cooking.
Eating bamboo fungus not only allows you to enjoy its unique crisp and tender texture and delicious broth, but also provides valuable natural nutrients, promoting a healthy and sustainable diet.
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Common Locally Grown Agricultural Products and Their Introduction
Leafy Vegetables: The most important local crop, can be grown year-round, with a sweet taste and rich nutrition.
Common varieties: Choy sum, Chinese cabbage, lettuce, kale, spinach, watercress, water spinach, amaranth, etc.
Autumn and winter leafy vegetables are of the best quality and are commonly found in organic farms and reputable farms.
Melons, Gourds, Solanaceous Vegetables: Mainly in season during summer, with a sweet and juicy taste.
Common varieties: Cucumber, bitter melon, wax gourd, loofah, winter melon, tomato, cherry tomato, bell pepper, dwarf melon, okra, corn (extra sweet corn is especially popular).
Root Vegetables & Legumes: Good for storage and suitable for planting in cooler seasons.
Common varieties: White radish, carrot, beetroot, green beans, snow peas, winged beans.
Fruits: Mostly grown on hillsides or in orchards, some organically.
Common varieties: Strawberries, lychees, longans, wampees, guavas, papayas, bananas, local lemons, dragon fruit, watermelons (small-fruited varieties).
Other specialties: High-value varieties promoted in recent years: Broccoli, colored cauliflower, white bitter melon, asparagus, ginger, and flowers (such as gladioli, chrysanthemums, and orchids).
🥘 Recipe：
Common Cooking Methods
Fresh red-topped bamboo fungus is a high-end culinary ingredient. When preparing it, it is recommended to rinse it gently and avoid soaking it for too long to maintain its crispness.
Soup: The most classic way to eat it, often stewed with chicken, duck, or pork ribs. The broth is sweet and nourishing.
Hot Pot: As a high-end hot pot ingredient, it can be eaten after a short dip in the broth, absorbing its essence.
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