Reading Chinese Menus: Concepts: Dried ingredients

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I've discussed the use of various ingredients in Chinese cuisine here before, including greens, potatoes, eggs, and chilli bean paste. I only have time for a quick post today, so I just want to give a quick shout-out to dried ingredients, and point people at the eGullet thread on the subject.

Some of my favourite Chinese dried ingredients are dried scallops (conpoy), dried black fungus (wood ear/木耳/mù ěr), and dried tea tree mushrooms (茶樹菇/chá shù gū). How about you? What dried ingredients do you like to use in cooking Chinese food? And what dishes using dried ingredients do you like to eat in restaurants?

If you have any questions or corrections, please leave a comment (here's how) and let me know (or email me at kake@earth.li). See my introductory post to the Chinese menu project for what these posts are all about.

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Adventures with Kake

Mostly (but not entirely) about reading Chinese menus. At the moment.