Hei Mu Er (Auricularia heimuer) — Dried Northeast Wood Ear Mushroom, 500g

Hei Mu Er (Auricularia heimuer), also known as Black Wood Ear or Qiū Ěr (秋耳), is the dried fruiting body of a prized edible fungus long honored in Traditional Chinese Medicine (TCM) as Mù Ěr (木耳). For centuries, wood ear has been valued as a gentle, yin-nourishing food herb used to moisten dryness, support healthy circulation, and add springy texture to everyday meals. Its nature is sweet and neutral, making it a mild yet versatile ingredient for soups, stir-fries, and daily nourishment.

Key Selling Points

• Traditional food-herb edible fungus
• Autumn-harvest Qiū Ěr from Northeast China
• Dried Black Wood Ear, 500g pack
• Auricularia heimuer botanical identity
• Suitable for soups, stir-fries, and cold dishes

Quality & Sensory

Each batch is carefully dried to preserve its dark, almost black color, delicate ruffled shape, and crisp, brittle texture. When soaked, the pieces expand into a springy, gelatinous body with a subtle earthy aroma and a clean, mildly woody taste that absorbs the flavors of broths and dressings without overpowering them.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Stir-fries with vegetables and protein
• Cold dressed salads
• Congee and grain porridge
• Hot pot and braised dishes

Traditional Uses

In folk herbal practice, wood ear is soaked and added to soups, congee, and stir-fries as a daily nourishing ingredient. It is a familiar presence in Northeast Chinese home cooking, where Qiū Ěr is simmered with chicken, pork, or vegetables, and in cold dishes dressed with vinegar and sesame oil. As a food herb, it is often paired with ingredients like jujube, goji berry, and lily bulb in gentle seasonal broths.

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