Dried Black Fungus Wood Ear Mushrooms 8oz

吉林長白山 特級 小朵雲耳 (8oz) 肉質軟嫩富彈性    脆彈爽口味道醇   養生首選補氣血  潤腸消脂又養顔 永合豐精選吉林長白山特產，椴木棒生長之小朵雲耳，深秋人工採摘，精心挑選，去除雜質殘片，自然晾曬，小朵嫩滑，肉厚無根，脆彈爽口。小朵黑木耳容易泡發處理方便，肉質軟嫩富彈性、口感細膩、味道醇香；可煮可炒，涼拌木耳亦是食客們的首選。 食用方法：如需快速食用，用温水浸泡膨漲；不需快速食用，凉水浸泡6-8小時，口感更佳，營養更豐富。 儲存方法：存放於陰涼乾燥處 Dried Black Fungus Wood Ear Mushrooms (8 oz) This is the dried tree fungus that looks like little shreds of black paper in Chinese Hot and Sour Soup. Black fungus (Auricularia polytricha) is an edible wild mushroom sometimes known as tree ear or cloud ear fungus, given its dark, ear-like shape. While predominantly found in China, it also thrives in tropical climates like the Pacific Islands, Nigeria, Hawaii, and India. Known for its jelly-like consistency and distinct chewiness, black fungus is a popular culinary ingredient across a range of Asian dishes. It has likewise been used in traditional Chinese medicine for hundreds of years. It is an important blood thinner. Emerging research indicates that black fungus offers many benefits, such as protecting your liver, lowering cholesterol, and boosting gut health. It's also packed with fiber and antioxidants. From the manufacturer:  For the fungus from Changbai Mountain, if you need to eat it quickly, soak it in warm water to make it swell. If you do not need to eat it quickly, soak it in cold water for 12 hours, which will have a better taste and richer nutrition. Storage method: cool and dry place It is known as Mandarin Chinese: 云耳; pinyin: yún'ěr, lit. "cloud ear"[citation needed], Chinese: 毛木耳; pinyin: máomù'ěr, lit. "hairy wood ear"), and in Japanese it is called ara-ge-ki-kurage (アラゲキクラゲ, lit. "rough-hair-tree-jellyfish"). It is also known as black fungus, black Chinese fungus (or mushroom), wood ear fungus, wood fungus, ear fungus, or tree ear fungus, an allusion to its rubbery ear-shaped growth.  While predominantly found in China, it also thrives in tropical climates like the Pacific Islands, Nigeria, Hawaii, and India.  Known for its jelly-like consistency and distinct chewiness, black fungus is a popular culinary ingredient across a range of Asian dishes. It has likewise been used in traditional Chinese medicine for hundreds of years.