Dried Black Wood Ear Mushroom from Changbai Mountain Jilin for Soup and Stew

Dried Black 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, Jilin. In TCM theory it is considered sweet and neutral, entering the lung, stomach, and large intestine channels. Traditionally used in soups, stews, and congee, it is valued as a cooling, moistening food in everyday Chinese home cooking.

Key Selling Points

• Dried black wood ear mushroom from Changbai Mountain, Jilin
• Known in TCM as Hei Mu Er (黑木耳), Auricularia auricula-judae
• Dried fungus with a dry-to-soaked ratio of at least 1:15
• Simple food-grade packaging suitable for home storage
• Traditionally used in soups, stews, and congee

Quality & Sensory

Dried black wood ear typically has a dark brown to black color, a thin brittle texture, and a mild earthy aroma. After soaking, the pieces usually expand, become tender and slightly gelatinous, and have a neutral taste that absorbs the flavors of soups and stews.

Technical Specifications

Usage Scenarios

• Added to soups and broths
• Cooked in chicken or pork stews
• Used in congee
• Served in cold mixed salads after soaking
• Used as a culinary ingredient in everyday home cooking

Traditional Uses

In TCM and folk food practice, black wood ear is traditionally used in soups, stews, and congee, often paired with chicken, pork, or red dates. It is commonly soaked before cooking and valued as a neutral, moistening ingredient in daily meals and seasonal home cooking.

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