Dried Vegetables and Fungi
Chinese dried mushrooms
Widely used for their flavour and aroma. Soak them in warm water for 20 minutes before using.
Wood ears (also known as cloud ears)
Dried grey-black fungi which should be soaked in warm water for 20 minutes before use. They have a crunchy texture and
a mild flavour.
A delight to your eye and a treat for your palate with their subtle, gentle flavor. They are completely different to other Chinese mushrooms in flavour and texture. They are only available canned.
Soak overnight in cold water then simmer in fresh water for 20 minutes.
Available dried or canned in syrup. If dried, they should be soaked for 24
hours before use.
Often used to wrap food before cooking, in the same way the West uses foil.
The food is then usually steamed, the leaves imparting a special flavour
to the food. The parcels are usually served whole and unwrapped at the
table, the leaves being discarded afterwards.
Tiger lily buds (also known as golden needles)
They have a musky, slightly acrid flavour. Soak for 30
minutes in hot water before use.
Dried tangerine peel
Gives a strong orangey flavour to meat and stews. Soak for 20 minutes in
warm water before use. You can dry your own.
Sold in wads. When deep-fried in oil it becomes crisp and has a toasted
Fine black dried seaweed. A traditional ingredient of some vegetarian
Buddhist dishes. It should be soaked for at least 20 minutes before use.