In Chinese cuisine, snow fungus is traditionally used in sweet dishes. While tasteless, it is valued for its gelatinous texture as well as its supposed medicinal benefits.It is used to make a dessert soup called luk mei (六味) in Cantonese, often in combination with jujubes, dried longans, and other ingredients.
Weight per pack: 100g
Country of Origin: China
Product Storage & Expiry: Store in room temperature, dry environment & avoid direct sunlight.