Chanterelle (scientific name: Cantharellus cibarius Fr.) is a fungus belonging to the genus Chanterelle in the family Chanterelle, also known as egg yolk fungus, yellow fungus, apricot fungus, etc. Chanterelle fruiting body fleshy, flared, apricot to egg yellow. Pileus 3~10 cm wide, 7~12 cm high, flattened at the beginning, gradually concave after, the margin extended, wavy or petal shaped, inwardly rolled. The mushroom flesh is slightly thick and egg yellow. Fungi ruffled, narrow, extending downward to stalk, branched, or with transverse veins connected interwoven into a network, same color as or slightly lighter than the pileus. Stipe 2 to 8 cm long, 5 to 8 mm thick, cylindrical, base sometimes slightly thinner or larger, same color as the pileus or slightly lighter, smooth, solid inside. Spores oval or oval, colorless; Spore print yellowish white.

Chanterelle is mainly distributed in Northeast China, North China, East China, Southwest China and South China. Mostly in summer, autumn growth in the forest ground. Scattered to mass. Ectomycorrhiza can be formed with spruce, hemlock, oak, chestnut, beech, hornbeam, etc.

Chanterelle is delicious and has a special fruity aroma. Chanterelle has medicinal properties, clearing the eyes and improving the stomach. It can treat skin roughness or dryness caused by vitamin A, corneal malacia, dry eye disease and night blindness. It can also treat some diseases caused by respiratory and digestive tract infections.

The factory uses special freezing technology to snap freeze Chanterelle in a short period of time at a low temperature of -70 ~ -80℃. It can effectively inhibit the destruction of Chanterelle cells during freezing. This prevents the chanterelle from losing its freshness and nutrients. At the same time, the nutritional content of Chanterelle after thawing was not significantly reduced, and the quality of Chanterelle after thawing was not significantly different from that before freezing.