Eringi/King Oyster Mushroom
The king oyster mushroom (Pleurotus eryngii), also known as White King Oyster Mushroom or Xing Bao Gu in Taiwan, is an edible mushroom belonging to the genus Pleurotus in the family Pleurotaceae. Native to southern Europe and western Asia, it is now widely cultivated and distributed across many countries, including Japan and various parts of Asia. The king oyster mushroom is valued for its thick, meaty texture and rich umami flavor that becomes more pronounced when cooked, making it a versatile ingredient in a variety of dishes. In Taiwan, where it is called Xing Bao Gu, it is especially popular as a deep-fried snack at night markets and food stalls.
- Taste Rating
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- Price
- 60 New Taiwan Dollar
- Meal Date
- 12/30/2024
- Food Travel Log
- Discovered an irresistible Taiwanese dish that's simply fried mushrooms! The outside is crispy while the inside is packed with flavor, making the king oyster mushrooms tender and juicy. If my child disliked mushrooms, I'd want them to try this to overcome it. What a family-oriented person I am, if I may say so myself. Now, let's enjoy this with a beer in hand, and off to play some pachinko!
AI Gourmet Analysis
About King Oyster Mushroom (Pleurotus eryngii, White King Oyster Mushroom)
The King Oyster Mushroom (Pleurotus eryngii) is an edible mushroom native to Southern Europe and Western Asia, enjoying high popularity across various Asian countries including Japan, China, and Taiwan. It is known for its thick, springy texture and rich umami flavor, which is brought out through cooking. In recent years, with the development of cultivation techniques, it has become widely available worldwide. Known in Chinese as "杏鮑菇," this mushroom is a popular snack ingredient frequently found at Taiwanese night markets.
Preparation Methods and Serving at Taiwanese Night Markets
The Liouhe Tourist Night Market in Kaohsiung City, Taiwan, is a famous spot where unique local delicacies gather, and deep-fried King Oyster Mushroom is a classic street food in the area. The mushrooms are cut into bite-sized pieces, coated with cornstarch or a thin batter, and fried at high temperature until crispy. The fried King Oyster Mushrooms feature a crunchy exterior, while the inside retains moisture and umami, resulting in a juicy and fluffy sensation. Many street stalls offer a selection of seasoning powders—salt, pepper, plum powder, chili powder, seaweed powder, wasabi powder, and others—allowing customers to choose their favorites.
Uses of King Oyster Mushroom Domestically and Internationally
King Oyster Mushrooms are a common part of meals in Japan and Korea, but in Taiwanese night markets, they are uniquely served as a "snack." The popularity of this food in Taiwan is due to the prevalence of oil-based cooking methods and the ease of enjoying it casually with beer and other drinks. Furthermore, with growing health consciousness, their low calorie, low fat, high dietary fiber, as well as rich content of B vitamins and potassium, have attracted attention in Western health media.
Nutritional Perspective
| Component | Per 100g |
|---|---|
| Energy | Approx. 24 kcal |
| Protein | 2.8 g |
| Fat | 0.1 g |
| Carbohydrate | 4.3 g |
| Dietary Fiber | 3.4 g |
| Potassium | 340 mg |
| Vitamin B1/B2 | 0.13 mg / 0.15 mg |
King Oyster Mushrooms are particularly high in dietary fiber, thus potentially helping to improve intestinal health and lower cholesterol levels. They are also rich in plant-based umami components (glutamic acid, guanylic acid), making them a good match for meat and fish dishes.
Trivia: The Mushroom Snack Culture of Taiwanese Night Markets
In recent years, alongside fried dumplings, braised pork rice (lu rou fan), and fried chicken cutlets, deep-fried King Oyster Mushrooms and other "mushroom snacks" have become particularly popular among young people at Taiwanese night markets. Increasingly, stalls are offering a mix of various mushroom types such as shiitake, enoki, and shimeji, in addition to king oyster. Thus, the food culture of Taiwanese night markets continues to evolve, incorporating modern twists on traditional dishes and increasing in diversity.