Jingui Fuling Gao (Poria & Coix Herbal Paste) — Traditional Steamed Herbal Paste, 220g

Jingui Fuling Gao (金匮伏湿膏) is a traditional steamed herbal paste (膏滋) made from a food-herb blend of Mulberry Fruit (Sāng Shèn, Mori fructus), White Hyacinth Bean (Bái Biǎn Dòu, Dolichos lablab), Poria (Fú Líng, Wolfiporia cocos), and Coix Seed (Yì Yǐ Rén, Coix lacryma-jobi). Prepared by the old-method steaming process, this ready-to-eat paste is a classic seasonal food-therapy preparation rooted in Traditional Chinese Medicine (TCM) food culture, traditionally associated with supporting the Spleen, transforming dampness, and gentle daily nourishment during the humid summer months.

Key Selling Points

• Traditional steamed herbal paste (膏滋) made by old-method preparation
• Food-herb blend of Poria, Coix Seed, White Hyacinth Bean, and Mulberry Fruit
• Ready-to-eat paste, simply take directly or mix into warm water
• 220g bottled format, sealed for freshness
• Traditionally used for seasonal dampness support in TCM food therapy

Quality & Sensory

Each jar holds a dark, glossy paste with a smooth, dense texture that slowly ribbons off the spoon. The aroma is warm and gently sweet, carrying the soft nuttiness of Coix Seed and the mild earthiness of Poria, lifted by the fruity note of Mulberry. Taken directly, it tastes mellow and lightly sweet; stirred into warm water, it dissolves into a smooth, comforting drink with a rounded, subtly grain-like finish.

Technical Specifications

Usage Scenarios

• Daily ready-to-eat nourishment during humid summer days
• Stirred into warm water as a soothing morning or afternoon drink
• Seasonal food-therapy routine alongside light, balanced meals
• Shared with family as a gentle traditional herbal paste

Traditional Uses

In folk herbal practice, steamed pastes like this are prepared in the old method and taken as part of daily seasonal nourishment. Poria and Coix Seed are classic food-herb pairings traditionally used to support the Spleen and transform dampness, while White Hyacinth Bean is a gentle, nourishing staple of summer congee and soup. Mulberry Fruit adds a soft fruity sweetness and is traditionally associated with nourishing yin and blood. Together they form a paste often enjoyed during the humid 三伏 (Sanfu) period, taken by spoon or stirred into warm water as a comforting daily ritual.

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