Dry goods & condiments
Dried Shiitake Mushroom
A common Hong Kong dried mushroom with a rounded brown cap, pale underside and concentrated mushroom aroma.
Share with Helper
Choose the recipient language and share that exact page.
3 identity clues
- Rounded brown cap
- Pale radiating gills underneath
- Strong clean dried-mushroom aroma
Names in other languages
- 繁體中文
- 冬菇
- English
- Dried Shiitake Mushroom
- Bahasa Indonesia
- Jamur Shiitake Kering (冬菇)
- Tagalog
- Dried Shiitake Mushroom (冬菇)
Name in Cantonese (Jyutping): dung1 gu1 No Cantonese voice on this device
What is it?
A common Hong Kong dried mushroom with a rounded brown cap, pale underside and concentrated mushroom aroma.
How to identify it
Whole pieces have round to slightly curled brown caps, pale radiating gills and a stem; after soaking they become thicker and soft.
Common Hong Kong household uses
Used in braises, steamed dishes, soups and glutinous rice.
Choosing & preparing
Rinse under running water, then soak in a clean container. Limit room-temperature soaking to two hours; refrigerate if longer. Cook thoroughly.
Storage
Seal against moisture in a cool place. Refrigerate during soaking and use soaked mushrooms promptly.
Helper tip
Cap pattern, thickness and size are grades, not automatically different ingredients; confirm the 冬菇/dried shiitake label.
What Ma’am or Sir may say
今晚浸冬菇，放雪櫃浸。If soaking takes longer than two hours, keep the mushrooms refrigerated rather than at room temperature.
Useful market phrase
唔該要乾冬菇。Meaning: Dried shiitake mushrooms, please.
Does the image look correct?
Last reviewed:
Sources (4)
- Hong Kong Food and Environmental Hygiene Department — Public Market Items - Other Foods
- Hong Kong Food and Environmental Hygiene Department — Public Market Items Multilingual Booklet
- Hong Kong Food and Environmental Hygiene Department — Other foods Cantonese pinyin
- Hong Kong Centre for Food Safety — Soaking Mushrooms and Food Safety