White Jade Wood Ear Mushroom Bai Yu Mu Er 50g Dried Changbai Mountain Edible Fungus for Soup and Home Cooking

White Jade Wood Ear Mushroom, known in Chinese as Bai Yu Mu Er (白玉木耳), is a pale ivory variety of edible tree fungus from the Changbai Mountain region of Northeast China. Prized in Chinese kitchens and traditional food culture, it is typically regarded as neutral in nature with a mild flavor. This 50g pack contains whole dried fungus, low-temperature baked and ready to be soaked and added to soups, stir-fries, or salads.

Key Selling Points

• White Jade Wood Ear (白玉木耳 Bai Yu Mu Er) from the Changbai Mountain area of Northeast China
• Whole dried fungus in original form, processed with low-temperature baking
• 50g simple-pack jar format suitable for household use
• Mild flavor and crisp yet tender texture after soaking, versatile in many dishes
• Traditionally enjoyed in Chinese cuisine for soups, cold dishes, and everyday nourishing meals

Quality & Sensory

Dried pieces are typically ivory to pale cream in color with a thin, delicate, ear-like shape. Once soaked, the fungus becomes translucent, springy, and glossy. It has little aroma when dry and typically a mild, slightly earthy taste with a pleasantly crisp-tender bite after cooking.

Technical Specifications

Usage Scenarios

• Soak and simmer in soups or broths
• Toss soaked fungus into cold salads and appetizers
• Stir-fry with vegetables, eggs, or meat
• Add to congee or nourishing home-style dishes

Traditional Uses

In Chinese food tradition, wood ear fungus is a common everyday ingredient rather than a strong medicinal herb. It is traditionally associated with moistening and gentle nourishing qualities and is widely used in household soups, double-boiled dishes, and cold-dressed plates. It is often paired with red dates, goji berries, lotus seeds, or snow fungus in sweet soups, and with cucumber or vinegar in refreshing salads.

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