A rather odd and exotic-sounding name for a type of fungus, Cloud ear fungus is an edible jelly fungus frequently used in Chinese cooking and traditional medicine. It is also known around the world more famously as black fungus, tree ear fungus, and even the jelly mushroom. The Chinese name for name for cloud ear is mo-er, or "little ear," and as the photograph below above illustrates, it does vaguely resemble a human ear when fresh.

This dried black fungus has been featured in Chinese cooking since the sixth century A.D. In Chinese traditional medicine, black fungus is praised for its anti-coagulant properties. It also may assist in reducing cholesterol and aortic plaque. Black fungus can be found growing wild in wet deciduous and evergreen forests in Asia where it thrives in clusters on decaying tree branches and rotting logs and stumps.

Like tofu, cloud ear (or Auricularia polytricha to use its scientific name) has no real flavor of its own, but instead soaks in the flavors that it is cooked with. The delicate, crinkly fungus is also valued for its slippery, but slightly crunchy texture, which remains intact even after cooking. You'll often find cloud ear added to hot and sour soup, and it is also featured in stir-fried dishes.