Po Wing Hong

Low in fat and high in fiber, wood ear mushrooms are a good source of copper, which helps you make red blood cells and keep nerve cells and the immune system healthy.

• How to use: In soups, stews, stir-fries, fillings for dumplings and buns.
• Flavor: Earthy and mild. Good at soaking up other flavors in cooking.

Goji berries are a good source of:

• Fiber which can help with constipation
• Iron which helps carry oxygen through the blood
• Vitamin C which is important for immune function
• Vitamin A which is needed for the proper growth and functioning the eyes, skin, and immune system

They also have protein and antioxidants.

• How to use: In teas, soups, porridge, cereals, and wines. 
• Flavor: Sour with a tinge of sweetness. Similar to dried cranberries.

Red dates, also known as jujube fruit, are a good source of:

• Potassium which is helpful to the heart, kidneys, and other organs 
• Vitamin C which is important for immune function
• Fiber which can help with constipation

They also contain magnesium, iron, and calcium.

• How to use: In porridge, steamed rice, soups, stews, dessert, and tea.
• Flavor: Sweet. Similar to regular dates.

Tea flower shiitake mushrooms are thicker and meatier than regular shiitakes, and have a strong smoky taste that adds plenty of flavor. While the xing yu or flower shiitakes have even more flavor, the tea flower variety is more economical.

Either way, they pack a punch nutritionally. They're rich with copper, which supports healthy blood vessels, bones, and immune system, and other vitamins and minerals including thiamine, riboflavin, folate, calcium, magnesium, phosphorus, potassium, and vitamins B6, C, and D. (Maybe that's why mushrooms symbolize longevity in Chinese culture!)

How to use: In soups, stirfries, fillings for dumplings, buns, egg and spring rolls

How to prepare:

• Rehydrate the mushrooms by soaking them in cold water for 15 minutes or until they become tender and pliable
• Once rehydrated, discard the stem and use the mushroom and the reserved water to flavor soups, stirfries, or fillings

Flavor: Strong and smoky

Secreted from peach trees, peach resin forms in amber-like crystals — hence its other moniker, "peach blossom tears."

Because it's rich in collagen, peach resin is believed to help with the elasticity and smoothness of skin. It's also thought to benefit the stomach and promote bowel movements (and therefore isn't recommended for those with stomach or digestive issues, or for pregnant people).

How to use: Peach resin soup takes only about 30 minutes to boil. Combine with different ingredients for various benefits:

• Treat dry skin by boiling with pear, papaya, snow fungus, almonds, and bird's nest
• Nourish the blood by boiling with red dates, goji berries, and longan
• Promote stomach health by boiling with yam and lily bulbs

How to prepare:

• Rinse peach resin and soak overnight
• Remove the black impurities and wash thoroughly
• The size will increase 8-10 times after soaking

Dried shrimp are fresh shrimp that have been dried and preserved with salt. They can be used for both cooking and snacking.

How to use

• For stirfry dishes, casseroles, stews, and soups, use medium-to-large shrimp — they add great flavor and texture
• Use smaller shrimp in specialty recipes such as rice noodle rolls

How to prepare 

• Rinse thoroughly under running water to remove dirt
• Soak at least 10 minutes to soften

Flavor: Salty and packed with umami

Adzuki or red beans are packed with nutrients, including:

• Potassium which is helpful to the heart, kidneys, and other organs 
• Magnesium which helps keep blood pressure normal, bones strong, and heart rhythm steady 
• Phosphorous which is helpful to kidneys

They're also high in fiber and low in fat.

• How to use: In pastes, soups, and fillings.
• Flavor: Nutty and mildly sweet.

Used as a zest or aromatic, dried mandarin peel can complement savory dishes with beef, poultry, and fish. 

Flavor: Slightly bitter, tangy, sweet.