Grade 1 Inner Mongolia Black Moss (Fat Choy) 75.6g

Benefits: Black Moss (Fat Choy) is known for its ability to clear heat and detoxify, and it aids in regulating the gastrointestinal system, resolving phlegm, and can help to lower blood pressure. As a type of algae, black moss is rich in Vitamins A, E, B1, B2, and Niacin, along with essential minerals such as Calcium, Iron, Potassium, Iodine, and Phosphorus. Notably, its protein content ratio is among the highest of all sea algae, and it is easily absorbed by the human body.

The Vitamin B1 and B12 found in black moss help ensure the normal functioning of the nervous system, while Vitamin B2 helps alleviate tension and emotional stress. These nutrients are beneficial for relieving hot flashes during menopause or stabilizing fluctuating moods, and they also possess preventative effects against cardiovascular diseases.

Preparation Method: Dried oysters: Do not soak for too long, as this may dilute their flavour. They can be braised together with the mushrooms. Alternatively, you can steam the dried oysters for about 15 minutes first — this helps release and lock in their distinctive aroma before braising.

Featured Dish: "Prosperity" (Black Moss) and Dried Oyster Braised with Chinese Mushrooms
This dish symbolizes “prosperity and good fortune” and is a traditional festive dish enjoyed during the Lunar New Year and other celebrations. The rich umami of dried oysters enhances the overall depth of flavour, offering not just a delicious taste but also a warm, comforting sense of home.

Preparation and Cooking Tips:
1. Shiitake mushrooms: Soak overnight. Be sure to keep the soaking water to use as broth for braising — it adds extra flavour.
2. Black moss (Fat Choy): Soak in clean water for about 20 minutes. Rub gently with a little oil and rinse — this improves its smooth texture. Add the black moss only during the last 15 minutes of braising to prevent it from becoming too soft.
3. Dried oysters: Do not soak for too long, as this may dilute their flavour. They can be braised together with the mushrooms. Alternatively, you can steam the dried oysters for about 15 minutes first — this helps release and lock in their distinctive aroma before braising.