- For ten years, we have been steadfast in only making natural Cordyceps sinensis, refusing to cultivate Cordyceps artificially, and not making freeze-dried Cordyceps.
- Tibet is our proud place of origin: all Cordyceps come from Tibet. Due to the high altitude, large temperature difference, and sufficient sunshine, the Cordyceps are firm and plump, with a good appearance.
- Serving Instructions: Wash with water, brew with boiling water, and finally eat the cordyceps roots, so that the nutrients are not wasted. Can stew soup, if stewed chicken, duck, cordyceps should not be boiled for too long. Boil porridge, add cordyceps after boiling, should not be boiled for too long.
