The price of saffron is very expensive and has the reputation of “red gold”. Its unique scent has a very comfortable feeling, and its brewed water is golden yellow, bright and noble, once known as the color of the emperor. The saffron was originally produced in the Western Regions, hence the name saffron. Later, it was introduced to India from the Mediterranean coast. It was also a saffron, and it was introduced into China from India through Tibet. It is also called saffron. In fact, Tibet did not produce saffron in early years. The success of introducing saffron in Shannan, Lhasa and Changdu areas has been a success in recent years.

Yadong black fungus is produced on the thorn tree of the rose tree branch of the Yadong County forest in the southern foothills of the Himalayas at an altitude of 2800-3900 meters. The fresh fungus is coffee red, and the gum is thick; the dry body is black and looks like "black pearl". After the warm water is opened, only the size of the fingernail of the person is small, which is a small bowl. The product is rich in protein, fat, carbohydrates and a variety of vitamins and inorganic salts. The taste is crisp and smooth, and the meat is delicate and nutritious.