Dried Black Fungus Mu Er 东北黑木耳 50g Bottle Wild Wood Ear Mushroom for Soup and Stir Fry

Dried Black Fungus, known in Chinese as Hei Mu Er (黑木耳) and commonly called wood ear mushroom, from Auricularia auricula-judae. These dried ear-shaped fruiting bodies are sourced from Heilongjiang in Northeast China and supplied in a resealable 50g bottle. In TCM theory, black fungus is considered neutral in nature and sweet in flavor, traditionally associated with nourishing the blood and supporting lung and stomach moisture. A versatile culinary mushroom for soups, salads, and stir-fried dishes.

Key Selling Points

• Premium dried black fungus wood ear mushroom from Heilongjiang Northeast China
• Known in TCM as Hei Mu Er 黑木耳 with a neutral nature and sweet flavor
• High rehydration ratio of 1:15 so a small amount expands into generous servings
• Convenient 50g bottle packaging suitable for household pantry storage
• Versatile culinary mushroom for soups cold salads congee and stir-fry dishes

Quality & Sensory

Dried pieces are typically dark brown to black with a wrinkled ear-like surface and a firm brittle texture. Once soaked they become glossy elastic and slightly springy with a mild earthy aroma. Cooked wood ear typically offers a pleasant crunchy bite and a subtle savory taste that absorbs surrounding flavors well.

Technical Specifications

Usage Scenarios

• Soak and add to hot and sour soup or winter melon soup
• Toss rehydrated fungus into cold salads with vinegar and garlic
• Stir-fry with vegetables eggs or sliced meat for a crunchy texture
• Simmer into congee or grain porridge for added texture

Traditional Uses

In traditional Chinese dietary practice wood ear mushroom has long been valued as a nourishing food, often simmered in soups with red dates or lotus seeds and served in cooling summer salads. In TCM theory it is traditionally associated with moistening the lungs and supporting healthy circulation. It is a common household ingredient in Northeast China, frequently paired with daylily, cucumber, or pork in everyday home cooking.

FAQ Q&A