Dried Black Fungus

The useful quality points for black fungus are easy to understand once it is soaked: ear thickness, base trimming, cleanliness, and how well the piece opens. Incoming material is sorted by hand to remove moldy units, loose fragments, muddy base sections, and unwanted matter. Our Dried Black Fungus expands during rehydration and develops the crisp texture expected in cold dishes and quick stir-fries. It also works in hot pot, meat stew, vegetable dishes, and soup. The fungus should be soaked, cleaned, and fully heated before serving. Once rehydrated, it should not sit at room temperature for a long period.

• Substantial ear pieces develop a crisp bite after soaking

• Trimmed bases reduce soil-removal work

• Suitable for hot dishes, cold dishes, soup, and formulated foods

Ear thickness, base condition, foreign matter, mold, odor, dryness, and rehydration performance are inspected. Factory work includes sorting, vibrating screening, moisture testing, weighing, packing, metal detection, and seal review. Sulfur treatment is not used to create an unnatural color direction. Dried Black Fungus is judged through clean aroma, dry condition, low visible debris, and absence of mold.

Black fungus, elm ear, and other ear-shaped products are recorded separately in our plant. This matters because their thickness, texture, and cooking use are different. Samples are organized under the correct product name.

 

Most bulk export orders are packed in yellow kraft paper cartons. The minimum order quantity is 100 kg.

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