Cheng Tai’s large-cap Black Fungus and Shu Er are both dried black fungus with a crunchy, jelly-like texture after cooking, but their size and preparation are different. The large-cap version creates broad, substantial pieces for slicing, braising and hot pot. Shu Er offers a more standard piece size that is convenient for stir-fries, soups and salads.
The better choice depends on the presentation, soaking time and cut you need. This guide compares the two forms and explains how to portion, rehydrate, cook and store them in Singapore.
The quick difference
Cheng Tai Premium Black Fungus (Big) has extra-large caps that Cheng Tai’s product page says expand substantially after soaking. The page recommends a 25- to 30-minute warm-water soak as a starting point and lists salads, braises, soups, hot pot and stir-fries among its uses.
Cheng Tai Premium Black Fungus (Shu Er) comes in standard whole pieces. Cheng Tai’s page recommends a 20-minute warm-water soak as a starting point and suggests stir-fries, hot and sour soup, cold salads and braised dishes.
Choose large-cap Black Fungus for broad, substantial pieces
The large caps are useful when you want the fungus to remain visually prominent. After rehydration, they can be sliced into wide strips for a salad, cut into bite-sized pieces for hot pot or left larger for a slow braise.
Because each cap expands, start with a modest dry quantity and use a bowl with plenty of room. Cutting after soaking makes it easier to judge the final piece size.
Good uses for Black Fungus (Big)
- Cold dressed salad: cook the sliced fungus fully, cool it safely and toss with a balanced dressing.
- Braised pork or tofu: use larger pieces when you want them to hold their shape in the sauce.
- Hot pot: cut the soaked caps into manageable pieces before adding them.
- Double-boiled or clear soup: slice consistently so every piece cooks at the same rate.
Choose Shu Er for convenient everyday portions
Shu Er is useful for dishes where smaller, more regular pieces are easier to mix with vegetables, noodles or soup ingredients. Its crunchy texture can add contrast without dominating the presentation.
The standard pieces generally need less trimming than extra-large caps, but they still expand. Inspect the hydrated fungus and cut any oversized pieces before cooking.
Good uses for Shu Er
- Vegetable stir-fry: slice into even pieces so the fungus and vegetables cook together.
- Hot and sour soup: cut into thin strips for easy spoonfuls.
- Cold salad: cook first, cool and dress with black vinegar, sesame oil or another tested dressing.
- Savoury braise: add the hydrated pieces early enough to absorb flavour without overcooking the other ingredients.
How to rehydrate large-cap Black Fungus
- Place a modest dry quantity in a clean, roomy bowl.
- Cover generously with warm water because the caps expand.
- Use 25 to 30 minutes as a starting point, following Cheng Tai’s product guidance.
- Check that the thickest part is evenly flexible rather than firm in the centre.
- Drain, rinse thoroughly and trim any tough base before slicing.
Do not judge the needed quantity by the dry appearance alone. Prepare less than you think you need for the first batch, then note the cooked yield for future recipes.
How to rehydrate Shu Er
- Sort through the dried pieces and place them in a clean bowl.
- Cover with plenty of warm water.
- Use 20 minutes as a starting point, following Cheng Tai’s product guidance.
- Drain, rinse and inspect the folds for any grit.
- Trim if necessary and slice to match the dish.
Soaking times are guides, not guarantees. Piece thickness and water temperature can change the result, so confirm that the fungus is fully rehydrated before cooking.
Can you substitute one for the other?
Yes. They are both black fungus, so the main changes will be piece size, soaking time and presentation. Large caps may need more cutting and slightly longer preparation, while Shu Er is often quicker to portion for everyday dishes.
Use a weighed dry amount rather than comparing piece counts. One large cap can equal several smaller pieces after soaking, and both forms expand significantly.
How to keep the texture pleasantly crunchy
Rehydrate the fungus completely before it goes into the pan. A firm dry centre is not the same as a pleasant cooked crunch. After soaking, cut the pieces evenly and cook them according to the recipe.
For stir-fries, have the sauce and other ingredients ready before cooking so the pan does not sit unattended. For soups and braises, avoid simmering longer than the other ingredients require unless the recipe is designed for it.
Preparing black fungus for a cold salad
A cold salad still requires a cooking step. After soaking and rinsing, boil or blanch the fungus according to a tested recipe until fully cooked. Drain it, cool it promptly and add the dressing with clean utensils.
Serve the prepared salad promptly or refrigerate it in a clean covered container. Follow normal food-safety guidance for cooked foods and discard leftovers that have been left out too long.
A simple decision guide
- Choose Black Fungus (Big) when you want broad strips or substantial pieces for presentation.
- Choose Shu Er for smaller everyday portions in stir-fries, soups and salads.
- Choose Black Fungus (Big) for hot pot or braises where the fungus should remain noticeable.
- Choose Shu Er when easy slicing and mixing with other ingredients matters.
- Use a weighed dry amount when substituting because piece counts are not comparable.
Common mistakes to avoid
- Using too much dry fungus: both forms expand substantially.
- Soaking in a small bowl: crowded pieces may not rehydrate evenly.
- Skipping the rinse: grit can hide inside folds.
- Cutting before judging the hydrated size: the final pieces may be too large.
- Serving a cold salad without cooking: soaking alone is not the cooking step.
- Comparing by piece count: cap sizes vary.
Storage in humid Singapore homes
Keep dried black fungus in tightly closed packaging or a clean, dry, airtight food container if the pack permits. Store it away from the cooker, sink, steam, direct sunlight and strongly scented ingredients.
Use dry hands or tongs, close the container immediately and follow the storage directions on the package. Discard fungus that shows visible mould, insects, unusual moisture damage or an off smell.
Which black fungus should you buy?
Choose the large-cap version when you want broad, substantial pieces and flexible cutting options. Choose Shu Er for convenient everyday portions. Both can deliver the characteristic crunchy texture when properly rehydrated and cooked.
Ready to compare your options? Shop Cheng Tai’s Fungus collection for these products and other dried fungus available from Cheng Tai in Singapore.