Dried Tremella Fungus White Fungus Yin Er Sichuan Tongjiang Wood-Grown Pieces for Sweet Soup and Desserts

Dried Wood-Ear White Fungus, known in TCM as Yin Er (银耳), from the wood-grown fungus Tremella fuciformis, offered as loose dried pieces. This Sichuan Tongjiang tremella is a traditional Chinese culinary and herbal ingredient, traditionally regarded as a moistening food in TCM practice. Its neutral nature and sweet flavor make it a gentle everyday ingredient for soups and sweet desserts. Rehydrate thoroughly and cook before consumption.

Key Selling Points

• Dried white fungus pieces from Sichuan Tongjiang, a region traditionally known for tremella production
• Botanical source is Tremella fuciformis, known in TCM as Yin Er (银耳)
• Wood-grown (log-cultivated) tremella supplied as loose broken pieces rather than whole flowers
• Traditionally valued in Chinese kitchens for nourishing sweet soups and slow-simmered desserts
• Loose bulk weighing allows flexible portioning for home cooking

Quality & Sensory

Typically pale ivory to light yellow in color with a firm, brittle dried texture and a mild, faintly earthy aroma. When soaked and slow-cooked, the pieces typically rehydrate into soft, gelatinous folds with a smooth, lightly sweet taste.

Technical Specifications

Usage Scenarios

• Slow-simmered tremella sweet soup with rock sugar, red dates, or lotus seeds
• Home-style dessert soups and nourishing congee-style dishes
• Paired with peach gum, snow燕 (xue yan), or soap pod rice in traditional sweet soups
• Everyday household cooking and seasonal dessert preparation

Traditional Uses

In traditional Chinese practice, tremella has long been simmered into sweet soups and slow-cooked desserts, often combined with rock sugar, red dates, goji berries, lotus seeds, or peach gum. It is traditionally associated with moistening and nourishing qualities in TCM dietary culture and is commonly prepared during dry seasons or as a gentle household dessert. Cooking times of one hour or more are traditionally used to develop its characteristic soft, gelatinous texture.

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