Are dried black fungus that have been stored for several years still edible?

Generally speaking, whether dried black fungus stored for several years can be consumed depends on the specific storage conditions and the current state of the fungus. The detailed analysis is as follows:

If the dried black fungus has been stored in a sealed container in a cool, dry, and well-ventilated place without exposure to moisture or direct sunlight, and if it shows no signs of mold, darkening, or unusual discoloration, has no off odors, feels dry and not sticky to the touch, and does not become soft or spoiled after soaking, then it is generally safe to eat. A dry environment inhibits microbial growth, while sealing prevents moisture absorption and contamination. Such dried fungus has not spoiled and can be normally cooked after soaking and washing.

However, if the dried black fungus was not sealed during storage, was exposed to a humid environment for a long time, or shows mold spots, abnormal color changes, emits a musty or sour smell, feels damp or sticky when touched, or becomes soft, layered, or develops an unpleasant odor after soaking, then it should not be consumed. A humid environment easily promotes the growth of mold, which may produce harmful substances. Even if mold spots are removed, toxins may have already spread, and consumption may cause gastrointestinal discomfort or even harm health.

When purchasing dried black fungus, buy according to actual needs and avoid excessive stockpiling at one time. Store it properly in sealed containers or bags in a dry and well-ventilated area, away from water sources and heat sources. Carefully inspect the condition of the dried fungus before consumption. Use sufficient warm water for soaking, thoroughly wash after soaking, and ensure it is fully cooked before eating. If there is any doubt regarding the safety of the dried fungus, do not consume it, to ensure food safety.