Dried Black Fungus Mu Er 500g Premium Wood Ear Mushroom Slices for Cooking and Soup

Dried Black Fungus, known in TCM as Mu Er (木耳) or Yun Er (云耳), from Auricularia auricula-judah, the dried fruiting body of the wood ear mushroom. This loose bulk grade features thin, crisp ear-shaped slices traditionally valued in Chinese cuisine and herbal food practice. In TCM theory it is considered neutral in nature and sweet in flavor. Rehydrate thoroughly before cooking and use in soups, stir-fries, and cold dishes.

Key Selling Points

• Authentic Northeast China wood ear mushroom, dried and sorted as a first-grade loose bulk product
• Botanical source Auricularia auricula-judah, the classic edible black fungus of Chinese kitchens
• High expansion ratio of at least 1:15 when soaked, yielding generous servings from a small amount
• Thin, crisp ear slices with low moisture and low impurity content for clean cooking
• Versatile culinary fungus for soups, stir-fries, salads, and braised dishes

Quality & Sensory

Dried slices typically appear dark brown to black with a slightly wrinkled, ear-like surface and a firm, brittle texture. When dry they have little aroma; after soaking they become glossy, springy, and gelatinous, with a mild earthy taste and a characteristically crisp bite.

Technical Specifications

Usage Scenarios

• Soak and add to hot and sour soup or winter melon soup
• Stir-fry with vegetables, eggs, or sliced meat
• Toss blanched fungus into cold appetizer salads
• Simmer in braised dishes and home-style stews

Traditional Uses

In Chinese food and folk practice, wood ear fungus has long been added to everyday soups, congee, and stir-fried dishes, and is a familiar ingredient in festive and family cooking. It is commonly paired with daylily, dates, lotus seeds, or lean pork in home-style soups, and is traditionally associated with nourishing the blood and moistening dryness in TCM dietary theory.

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