Dried Black Fungus Wood Ear Mushroom 250g Small Bowl Ear from Changbai Mountain Northeast China

Dried Black Fungus, known in Chinese as Hei Mu Er (黑木耳), is the dried fruiting body of Auricularia auricula-judae, a wood-ear mushroom widely used in Chinese cooking and traditional food culture. These small autumn-harvested ears are thin, rootless, and naturally rehydrate to a crisp, tender texture. In TCM tradition, wood ear is considered neutral in nature and is traditionally associated with nourishing the body. A versatile pantry staple for everyday home cooking.

Key Selling Points

• Small bowl ear variety with thin, rootless fruiting bodies
• Autumn-harvest wood ear from Northeast China Changbai Mountain region
• High expansion ratio of at least 1:15 when soaked
• Naturally rehydrates to a crisp, tender bite
• Versatile for salads, stir-fries, soups, and cold dishes

Quality & Sensory

Dried ears typically appear dark brown to black with a slightly wrinkled, leathery surface and a mild earthy aroma. Once soaked, they typically expand into soft, gelatinous, translucent ears with a pleasantly crisp and springy texture and a subtle, clean mushroom flavor.

Technical Specifications

Usage Scenarios

• Soak and toss into cold-dressed salads with vinegar and garlic
• Add to stir-fries with vegetables or sliced meat
• Simmer in soups and hot pot dishes
• Use in braised dishes and dumpling fillings

Traditional Uses

In Chinese food tradition, wood ear mushroom is a common everyday ingredient valued for its crisp texture rather than strong flavor. It is traditionally used in home-style dishes such as Mu Er stir-fried with eggs, cold-dressed wood ear salad, and nourishing soups. In TCM theory it is considered neutral in nature and is traditionally associated with supporting general wellness. It is often paired with daylily, cucumber, or lean pork in seasonal home cooking.

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