Dried Shi Er Rock Fungus Umbilicaria 500g Wild-Harvested Sun-Dried Culinary Herb for Soups and Broths

Dried Shi Er (石耳), also called rock ear or yan er, is a wild rock fungus traditionally gathered from stone surfaces and sun-dried for culinary use. In Chinese folk food tradition it is valued as a nourishing mountain ingredient, typically soaked and simmered in soups and broths. This listing offers 500g of dried rock ear as an edible agricultural product; consult a qualified practitioner before use if you have questions about suitability.

Key Selling Points

• Wild rock ear fungus, known in Chinese as Shi Er (石耳), sun-dried for long storage
• Sourced from Yunnan and processed by traditional air-drying without additives
• A classic mountain delicacy prized in Chinese folk cuisine for nourishing soups
• Dark leathery discs that expand substantially after soaking in water
• Sold as a 500g pack of edible agricultural produce with 12-month shelf life

Quality & Sensory

Dried shi er typically appears as dark grey to blackish, leathery, rounded fronds with a slightly rough surface. Once soaked and simmered, it becomes soft and gelatinous with a mild, earthy, subtly umami taste that absorbs the flavor of the broth.

Technical Specifications

Usage Scenarios

• Soak and simmer in chicken, pork, or duck soups for a traditional mountain-style broth
• Add to slow-cooked stews and hot pots after rehydration
• Braise with mushrooms and bamboo shoots in vegetarian dishes
• Use in festive or seasonal nourishing soup recipes

Traditional Uses

In Chinese folk tradition, shi er has long been cooked in nourishing soups, often paired with chicken, pork ribs, or lean meat, and is considered a treasured mountain ingredient for family meals and seasonal tonics. It is typically soaked in warm water until soft, rinsed well, then simmered slowly. In TCM food culture it is traditionally associated with supporting the lungs and overall vitality, though it is a food, not a medicine.

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