The most well-known producing areas for silver ear fungus are Gutian in Fujian and Tongjiang in Sichuan.

Silver ear fungus, also known as white wood ear or snow ear, is a gelatinous edible fungus named for its pure white fruiting body, which resembles an ear. It is rich in components such as silver ear polysaccharides, has a soft, smooth and refreshing texture, and is often used in stewed soups or desserts, making it a traditional nourishing ingredient on Chinese dining tables.

Silver ear fungus is widely distributed across China, with cultivation in provinces such as Fujian, Sichuan, Hubei, Shaanxi, Yunnan and Guizhou, as well as in Taiwan, China, and among these, Gutian in Fujian and Tongjiang in Sichuan are the most well-known. Gutian is an important silver ear producing area in China, mainly using substitute-material bag cultivation, with a large production scale and stable market supply; Tongjiang silver ear, by contrast, is known for its tradition of log cultivation, mostly using oak-type trees for growing, and has a long history of cultivation.

Different cultivation methods also lead to differences in the quality characteristics of silver ear fungus. Log-cultivated silver ear has a longer growth period, relatively smaller fruit bodies, thick gelatinous texture and a noticeable aroma; substitute-material cultivated silver ear has large, complete and evenly sized fruit bodies, stable output and a relatively affordable price. Each has its own characteristics, and consumers can choose according to use and budget.

When selecting dried silver ear fungus, you can start with color and fruit body shape. Good-quality dried products are pale yellow or slightly yellow, with complete fruit bodies, thick flesh, and a clean base free of impurities. Silver ear fungus that is excessively snow-white may have been bleached or sulfur-fumigated, so caution is needed when purchasing. After buying, soak it in clean water; if it becomes rich in gelatinous texture and soft and glutinous after stewing, it is a fine product.