Dried Black Fungus Auricularia auricula Hei Mu Er 500g Wild-Grade Autumn Wood Ear Loose Pack

Dried Black Fungus, known in TCM as Hei Mu Er (黑木耳), from Auricularia auricula, the dried fruiting body of wood ear mushroom. This loose-pack autumn crop from Heilongjiang in Northeast China is a small-bowl-ear grade with a high rehydration ratio, expanding to roughly 12 jin when soaked. In TCM theory it is traditionally associated with nourishing the blood and moistening dryness. A versatile culinary fungus for everyday home cooking.

Key Selling Points

• New-crop autumn wood ear from Heilongjiang, Northeast China
• Small bowl ear grade with thin tender fronds and high swelling ratio
• Dried Auricularia auricula fruiting bodies in loose bulk form
• 500g pack rehydrates to approximately 12 jin of ready-to-cook fungus
• Traditional TCM fungus valued in everyday soups and cold dishes

Quality & Sensory

Typically dark brown to black fronds with a slightly ruffled, bowl-like shape and a dry, brittle texture. When soaked, the fungus becomes glossy, springy and gelatinous, with a mild earthy aroma and a pleasantly crunchy bite after cooking.

Technical Specifications

Usage Scenarios

• Soak and add to stir-fries, cold salads and hot pot
• Simmer in soups, stews and braised dishes
• Use in congee and home-style braised vegetable dishes
• Rehydrate for dumpling and bun fillings

Traditional Uses

In Chinese food tradition, wood ear fungus is a common household ingredient in Northeast and Cantonese cooking, added to soups, stir-fries and cold appetizers. In TCM theory it is traditionally associated with nourishing the blood and moistening the lungs, and it is often paired with red dates, goji berries, snow fungus or lotus seeds in sweet soups and daily simmered dishes, especially in autumn and winter.

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