As a rare delicate edible fungus, Morchella conica is famous around the world for its crisp, delicate, sweet and fragrant flesh. In the past the chieftain of Naxi national tribe presented the Morchella conica as tribute to government.

Morchella conica contains 8 types of amino acid and is nourishing. It is widely used as flavor, food additive (to reinforce protein and vitamin). It becomes a new star in the food industry.

According to traditional Chinese medical books, the Morchella conica is mild, sweet and is beneficial to the intestines and stomach. Since it has the function of helping digest, reducing phlegm, Morchella conica is used as a Chinese medicine for week spleen and stomach, dyspepsia, phlegm excessiveness and hard breath.

Means of eating: Mochella conica can be stir-fried, baked, braized and stew.