鹿茸，又叫猴葵、鹿角菜。擔子菌綱，齒菌科。內鄉、盧氏、南召、嵩縣、欒川、汝陽縣山區出產。每年農歷七、八月間，生長于深山老林陰坡上的朽木根中。喜愛潮濕，但雨水過多也會腐爛。基本墩行，有圓錐形固著器，上面兩杈分枝，高6-7厘米，因形似鹿茸而得名。個頭大小不一，土質肥沃的地方，每墩有二斤左右。白露前后采摘，新鮮時呈乳白色，曬干后呈金黃色。味甘，生熟均可食用；特別是曬干之后，味道醇厚，清香可口，類似猴頭，有“人造雞肉”之美稱。貯藏于干燥之處，注意防潮。使用方法：溫水浸泡一夜或半天，泡開后，劈成小條，油炸配肉；配什么肉像什么味，類似肉絲，是山菜中的佳品。
      
    對鹿茸干制品的要求，以個大、肉嫩、身干、不霉變、無雜質、無蟲蛀為優等品。



    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.