AGROCYBE AEGERITA MUSHROOM, CORDYCEPS FLOWER & LONGAN SOUP

Agrocybe Aegerita Mushroom, also known as Tea Tree Mushroom or Willow Mushroom, is an edible mushroom commonly used in Hong Kong–style soups and home-cooked dishes. Native to Asia and now widely cultivated, it features slender stems and light to dark brown caps with a smooth texture and rich, earthy aroma. When dried, it becomes easier to store and cook, releasing a deep mushroom fragrance and natural sweetness when simmered—making it a popular ingredient in nourishing soups.

Characteristics
Agrocybe Aegerita Mushroom has a distinctive aroma and fine, fibrous texture. Once cooked, it offers a pleasantly chewy yet tender mouthfeel and adds natural umami richness to soups. It pairs harmoniously with meat, seafood, and vegetarian ingredients, making it one of the most versatile ingredients for enhancing flavor and depth in Hong Kong–style broths.

Cooking and Pairing Suggestions

• Soup / Stew: Commonly simmered with Cordyceps Flower, Polygonatum Root, Astragalus Root, or Red Dates to create a naturally sweet and savory broth with rich mushroom aroma.
• Stir-fry / Braised Dishes: Pairs well with tofu, chicken, or vegetables for quick stir-frying or slow braising, releasing a delightful earthy fragrance and maintaining a bouncy texture.

Interesting to Know
The name “Tea Tree Mushroom” originated from its early wild growth on the trunks of tea trees (Camellia sinensis). Renowned for its aromatic fragrance, tender texture, and naturally rich flavor, it is often called a “premium mushroom.” Today, dried Agrocybe Aegerita Mushrooms are widely used as a flavor-enhancing ingredient in both vegetarian and meat-based soups.

*The above information is provided for general ingredient knowledge only.

Cordyceps Flower, also known as Cordyceps militaris, is a cultivated fungus sometimes referred to as “Northern Cordyceps.” Unlike wild cordyceps, it is not parasitic on insects but grown under controlled conditions using grains or beans as the culture base. The fungus has a slender, flexible shape and a bright golden-orange colour with a light, pleasant aroma. It is commonly sold in dried form for easier storage and cooking.

Characteristics
Cordyceps Flower has a delicate fragrance and a smooth texture when cooked. Once rehydrated, the dried fungus releases a natural aroma that enriches the flavour of soups. Its vibrant golden colour and clear soup tone make it a popular ingredient for enhancing the appearance and taste of dishes.

Cooking and Pairing Suggestions

• Soups / Stews: Often simmered with Polygonatum Root, Agaricus Blazei Mushroom, Astragalus Root, or Red Dates to create aromatic and flavourful soups.
• Steamed or Braised Dishes: Pairs well with chicken, pork ribs, or tofu, adding subtle aroma and tender texture.
• Stir-fry / Rice & Noodle Dishes: Can be added to fried rice or noodles for extra golden colour and aroma.

Interesting to Know
Despite its name, Cordyceps Flower is not a real flower but the fruiting body of a fungus. With its stable cultivation, affordable price, and distinctive taste, it has become one of the most popular and versatile mushroom ingredients in Hong Kong–style home soups and nourishing recipes.

*The above information is provided for general ingredient knowledge only.

Dried longan, also known as Dimocarpus longan, is the fruit of a tropical tree in the soapberry family. The fresh fruit, commonly called “longan,” has translucent flesh with a sweet and juicy taste. Once the shell and seed are removed, the flesh is dried to produce “dried longan,” named for its deep brown colour and rich aroma. Dried longan is a popular ingredient in Chinese soups, sweet soups, and desserts, well-loved across Cantonese and Southeast Asian cuisines for its natural sweetness and fruity fragrance.

Characteristics
According to records in Traditional Chinese Medicine (TCM), dried longan is sweet in taste and warm in nature. It has been traditionally used for centuries to support the heart and spleen, nourish the blood, and calm the mind.*
Dried longan has a pleasant, rich aroma and a soft, chewy texture. When cooked, it releases a natural fruity sweetness that enhances the flavour of soups and desserts. With a long shelf life and easy preparation, it is a common pantry ingredient in many households for making nourishing soups and traditional desserts.

Cooking and Pairing Suggestions

• Soups / Stews: Commonly simmered with red dates, lotus seeds, Chinese yam, or polygonatum root for a smooth, lightly sweet soup.
• Sweet Soups / Desserts: Often cooked with snow fungus, lily bulb, or black dates to make aromatic and comforting sweet soups.
• Teas / Floral Infusions: Add red dates, ginger, and rock sugar to brew a comforting tea that brings gentle warmth during autumn and winter. Check out the simple recipe for Red Date, Longan & Ginger Tea.

Interesting to Know
“Dried longan” and “longan” come from the same fruit — the difference lies in the drying process. The name “longan” literally means “dragon’s eye,” referring to its round shape and translucent flesh. The dried version carries a more concentrated sweetness and aroma, making it a favourite ingredient for adding depth and warmth to soups and desserts.

*Source: Hong Kong Baptist University Chinese Medicinal Material Images Database. The above information is cited from traditional references and provided for general ingredient knowledge only.