Dried Wood Ear Mushroom Autumn Harvest 250g or 500g Northeast China Black Fungus for Soups and Stir Fries

Dried Wood Ear Mushroom, known in TCM as Hei Mu Er (黑木耳), from Auricularia auricula-judae, is a dried edible fungus from Changbai Mountain in Jilin, Northeast China. Traditionally used in Chinese herbal cooking, it is valued in TCM theory for its mild sweet nature and association with the stomach and lung channels. The autumn-harvest ear pieces are thin, crisp, and rehydrate well for soups, stir-fries, and congee.

Key Selling Points

• Dried black wood ear fungus from Changbai Mountain, Jilin Province, Northeast China
• Autumn-harvest ear pieces with a dry-to-rehydrated ratio of at least 1:15
• Traditional TCM food herb associated with the stomach and lung channels
• Non-processed agricultural product with no artificial processing
• Available in 250g and 500g gift-box packaging for home use

Quality & Sensory

Dried wood ear typically appears dark brown to black with a crisp, brittle texture and a mild earthy aroma. After soaking, the pieces expand into a firm, slightly gelatinous, crunchy fungus with a neutral taste that absorbs broths and seasonings well.

Technical Specifications

Usage Scenarios

• Rehydrate and add to soups and broths
• Stir-fry with vegetables and protein
• Cook into congee or rice dishes
• Use in cold dressed salads after soaking
• Add to seasonal home-cooked meals

Traditional Uses

In traditional Chinese food therapy, wood ear is commonly soaked and cooked in soups, stir-fries, and congee. It is often paired with ingredients such as goji berries, red dates, or lean pork in home cooking. Folk practice associates it with supporting digestion and seasonal nourishment, though it is used mainly as a culinary herb rather than a medicinal decoction.

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