蠔菇每天從自設菇房中人手新鮮採收，進行風乾前會置於日光下增加營養轉化，再利用低温風乾，乾燥的過程中來自天然的鳥苷酸(GMP)會大大增加，令菇的味道更濃厚，營養更完整保留，帶出比鮮菇味道更香的鮮味，食用價值更豐富。
 
食療價值：
改善精神及腦部健康
追風散寒，舒筋活絡
增強腸胃蠕動及改善腸道健康
降低高血壓，減少膽固醇
增強免疫能力
預防動脈硬化
 
使用方法:
使用前先沖洗表面。
煎炒前先浸泡15-30分鐘，待乾菇吸水變軟。浸菇水可以加入其它材料中一起煮熟，菇味更濃。
蒸煮食物時，直接加入菇乾吸收餸菜精華，蠔菇質感爽實。
如泡製即食麵，也可加入蠔菇做餸，冷水下菇，充分吸收水份的蠔菇回復爽軟口感，令單調的麵食添色不少。
 
Produced by fresh mushroom raised for our own house. The mushroom would place under light to increase nutrient value before dehydration. By low temperature dehydration, the GMP content would increase bring a distant favour of the dried mushroom. The nutrient value also best retained.
 
Nutrient value:
Support better immune function
Reduce risk of cardiovascular disease
Improve well being
Lower Cholesterol
Reduce aging
Improve digestive function
 
Usage
Rinse before use, soak water overnight in fridge for softer texture.
-Stir frying
Soak water for 15-30mins to soften before cooking. Remained water keep for cooking.
-Steam, soup or boiled
Put in raised mushroom directly. It will absorb the water from soup and become tender.
-Noodles
Boil with cold water before put in the noodle.