Dried Black Wood Ear Mushroom Small Bowl Grade Autumn Harvest 250g

Dried Black Wood Ear Mushroom, known in TCM as Hei Mu Er (黑木耳), from Auricularia auricula-judae. This dried fungus is a small bowl grade autumn harvest from Jilin, China. In TCM theory it is considered sweet and neutral, entering the lung, stomach, and large intestine channels. Traditionally used in soups and stir-fries, it is valued for its crisp texture and ability to absorb flavors. Rehydrate before cooking.

Key Selling Points

• Small bowl grade wood ear with compact, tender pieces
• Autumn harvest from Jilin province, northeast China
• Dried whole fungus, not powdered or processed
• Crisp texture that holds up well in soups and stir-fries
• 250g simple packaging suitable for home cooking

Quality & Sensory

Dried pieces are typically dark brown to black with a firm, brittle texture and mild earthy aroma. After soaking, they expand into tender, springy, gelatinous pieces with a neutral taste that readily absorbs broths and seasonings. Cooked wood ear is typically crisp and slightly slippery.

Technical Specifications

Usage Scenarios

• Rehydrate and add to soups and broths
• Stir-fry with vegetables and protein
• Cold salad after blanching
• Add to congee or braised dishes

Traditional Uses

In TCM theory, black wood ear is traditionally used in soups and decoctions, often paired with red dates, goji berries, or lean pork. It is also commonly prepared in congee and stir-fries. Folk practice associates it with moistening dryness and supporting healthy circulation, though these are traditional descriptions rather than medical claims.

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