鹿茸，又叫猴葵、鹿角菜。担子菌纲，齿菌科。内乡、卢氏、南召、嵩县、栾川、汝阳县山区出产。每年农历七、八月间，生长于深山老林阴坡上的朽木根中。喜爱潮湿，但雨水过多也会腐烂。基本墩行，有圆锥形固着器，上面两杈分枝，高6-7厘米，因形似鹿茸而得名。个头大小不一，土质肥沃的地方，每墩有二斤左右。白露前后采摘，新鲜时呈乳白色，晒干后呈金黄色。味甘，生熟均可食用；特别是晒干之后，味道醇厚，清香可口，类似猴头，有“人造鸡肉”之美称。贮藏于干燥之处，注意防潮。使用方法：温水浸泡一夜或半天，泡开后，劈成小条，油炸配肉；配什么肉像什么味，类似肉丝，是山菜中的佳品。
      
    对鹿茸干制品的要求，以个大、肉嫩、身干、不霉变、无杂质、无虫蛀为优等品。



    Pantorichum, also called Carrageen, belongs to basidiomycetes and hydnaceae. It is usually produced in mountain regions in Neixiang, Lushi, Nanzhao, Songxian and other some counties. They grow in rotten wood-roots in deep mountains and forest every lunar July or August. They like moisture but not too much, or they will get rotten. They are in different shapes and picked before and after White Dew (a lunar festival in China), white when raw and golden when dried in the sun. Furthermore, they are edible, and dried ones are praised as Artificial Chicken. In the terms of demands for choosing good dried products, those with big shapes, tender and dried pulp, not-rotten, inclusion-free are superior ones.