百子櫃 ›
The straw mushroom (Volvariella volvacea), cultivated on rice straw and picked at the egg stage while the cap is still wrapped in its veil; outside Asia it is mostly sold canned. Halved or cross-cut and blanched to shed its grassy note, it gives quick soups and winter melon tureens a slippery bite and gentle savour; it is never eaten raw.
Nature · cold Flavour · sweet Meridians · spleen、stomach
In Cantonese food therapy straw mushroom is regarded as cooling, used in summer soups to clear heat and refresh while gently supporting qi.
Score fresh straw mushrooms with a cross or cut them in half, blanch them (飛水, a quick dip in boiling water) to take off the grassy smell, then add them to the soup.
廣東韶關（南華寺首創栽培，故稱南華菇、廣東菇） — Fresh straw mushrooms are rarely retailed in AU; canned is the ordinary Asian-grocer line
Common at Asian grocers
“Heaty? Then this is the pot.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.