Black Fungus (Dried)

Black wood ear — 黑木耳 (Hei Mu Er), also known as black fungus or cloud ear fungus — is a thin, silky dried fungus used widely across Chinese cooking. After soaking, it has a soft, slightly gelatinous and pliable texture with a mild, clean flavour that blends naturally with a wide range of other ingredients. It is a classic ingredient in stir-fries, cold-dressed dishes (涼拌) and soups, and one of the most commonly used dried fungus ingredients in everyday Chinese cooking.

Compared to Jade Wood Ear (玉木耳), which has notably thick, rootless flesh and a crisp, bouncy texture suited to long simmering, black wood ear is thinner with a softer, silkier texture — making it especially well suited to quick stir-fries and cold salads.

This Xianyitang pack contains 100% dried black wood ear, produced under an ISO 9001-certified quality management system. To rehydrate, rinse thoroughly and soak in warm water for 15–20 minutes. After rehydrating, rinse again and cook promptly — do not leave rehydrated fungus at room temperature for extended periods. Drain and use in stir-fries, blanch and dress for cold salads, or add to soups and broths.

Typical uses: Stir-fries, cold-dressed dishes (涼拌), Chinese soups and broths, slow-cooked recipes.

Goes well with: Egg, tofu, pork, chicken, ginger, garlic, red dates (大棗), coix seeds (薏米).

Looking for a thicker, crispier wood ear variety? See our Dried Jade Wood Ear (玉木耳) 180g.