The Bigfoot Fungus, renowned as the "King of Fungi," is a pure and natural spirit of the Wuling Mountains. It grows exclusively in the remote mountains at the border between Pengshui and Guizhou, and its environmental requirements are extremely stringent: it only sprouts quietly after the rain in June, July, and August, and withers within two to three hours. So far, it has not been able to be cultivated artificially, making it exceptionally precious.

Its aroma is unique and mellow, rich in protein, various essential amino acids, vitamins, and rare nutrients. Traditional Chinese medicine believes it has the effects of strengthening the body, regulating qi and reducing phlegm, relaxing muscles and promoting blood circulation, and also has a good auxiliary effect on gynecological diseases. When simmered with farm-raised chickens, the soup is golden in color, delicious in taste, oily but not greasy, and is a paradise flavor that nourishes the body and mind. It can be eaten fresh, preserved, or dried, suitable for various cooking methods such as roasting, grilling, stewing, and stir-frying, with the fresh product having the best flavor.