You may have heard some people call the black fungus ‘yun er’ as ‘cloud ears’, where I normally call it ‘mu’er’, as ‘ear of wood’. Another difference between south and north China.

But I really think it’s so romantic to compare the shape of the black mushroom, especially the edges, with the irregular and ever-changing shape of clouds, which northerners imagine to be the ears of trees.

I often cook Mu’er at home, especially when we have friends, and almost all friends love it after eating it. But it’s kind of hard to explain what it is when friends ask.

Mu’er is more like a mushroom. After soaking, it will soften and be ready to eat.

One can never underestimate its valuable properties. It is often called ‘vegetable meat’ due to its rich nutritional properties.

In ‘bencao gangmu’ (the ‘bible’ of Chinese medicine), Li Shizhen wrote, ‘it is good for increasing appetite, helping with blood circulation, and minimizing hemorrhoid bleeding or heavy period.’

In traditional Chinese medicine, black fungus has always been recommended to increase iron, stop bleeding, and increase blood circulation. Of course, it must be taken continuously and the benefits are only realized in the long term.

Today, black fungus has been rediscovered to treat anemia. One of the most recommended recipes is to boil 15 g of black fungus and about 15 jujube dates with crystal sugar for about 30 minutes to 1 hour, then drink the soup and drink the contents.

It is also used for constipation and is especially suitable for children. One of the simplest recipes is to boil them without seasoning after soaking them well and then eat them. If it seems too simple for you, there are other recipes, for example, put soaked black mushrooms and an egg in a mixer, mix well, then bring to a boil, add a few drops of sesame oil, drink the ‘soup’ when warm.

The result will show in a day or two days. As for blood circulation, anti-aging and cancer prevention, it is good to have black mushroom regularly in dishes or rice soup.

The black fungus sold in markets today comes from different parts of China. I like the ones from the northeast, they are usually ‘da xing an ling’.

The texture is smoother after soaking and more flavorful after cooking (at least in northeastern recipes). I have tasted the wild-grown ones freshly picked from the forest ‘da xing an ling’. Those are the best.