食譜載入中…
A jelly-like fungus (tremella) that rehydrates into frilly, translucent strands.
No recipes in our library use this ingredient yet.
傳統脈絡，不是醫療建議。這是食材在古典食療烹飪中的觀點，不是治療宣稱。
White fungus is prized in Cantonese kitchens for texture rather than strong flavour — it carries the broth it sits in and adds a silky mouthfeel to sweet and savoury soups alike.
Soak until fully expanded, trim the hard base, then tear into pieces for slow simmering. It appears in dessert soups with pear and rock sugar as often as in savoury broths.