Auricularia polytricha is usually sold in dried form, and needs to be soaked in water before use. While almost tasteless, it is prized for its slippery but slightly crunchy texture, and its potential nutritional benefits.[5] The slight crunchiness persists despite most cooking processes.[6] Auricularia polytricha is coarser than Auricularia auricula-judae, and is more likely to be used in soups rather than stir-fries.[7]