Shangping Wood Ear

Shangping Wood Ear

　　Black wood ear is an edible fungus belonging to the class Basidiomycetes and the order Auriculariales. It grows saprophytically on dead tree branches and trunks. Its flat shape resembles a human ear, hence the name “wood ear,” also known as black wood ear. Fresh wood ear is gelatinous, semi-transparent, dark brown, and elastic. When dried, the back of the wood ear becomes raised, the front indented, the body shrinks, and it takes on a horn-like texture.

Black wood ear is rich in dry sugar gum, high-quality protein, fat, phosphorus, calcium, and other nutrients, making it a high-protein tonic. The wood ears from the Jingpo Lake mountain area are large in size, thick in flesh, and delicious in taste. They are excellent whether stir-fried, served cold in salads, or used to make soup. It is also a highly regarded traditional Chinese medicinal herb. According to *Compendium of Materia Medica*, wood ear is not only highly nutritious but can also treat hemorrhoidal bleeding, postpartum weakness, rheumatism, and lumbar - leg pain. It also helps build up the body and remove dust, making it an essential health food for textile workers.