Lingzhi Yuling Gao (Reishi & Longan Herbal Paste) — Steamed TCM Nourishing Paste, 220g

Lingzhi Yuling Gao (灵芝玉灵膏) is a traditional steamed herbal paste made from a food-herb (药食同源) formula centered on Reishi mushroom (Ganoderma lucidum, Líng Zhī), combined with ginseng, longan aril, mulberry, and hawthorn. Prepared in Hubei Province by a slow steaming (蒸制) method, this ready-to-eat nourishing paste (滋补膏) has been prized in TCM food culture as a gentle, blood-and-qi supportive tonic traditionally used to nourish the body, support complexion, and restore vitality during periods of fatigue or depletion.

Key Selling Points

• Traditional steamed herbal paste (蒸制膏方) with 5% Reishi
• Food-herb (药食同源) formula: ginseng, longan, mulberry, hawthorn
• Ready-to-eat nourishing paste in a 220g glass jar
• Originated in Hubei Province, 24-month shelf life
• Traditionally used to support qi, blood, and complexion

Quality & Sensory

Each jar holds a dark amber, glossy paste with a dense, honey-like body that slowly ribbons off a spoon. The aroma is warm and sweet, carrying notes of longan and a subtle earthy undertone from Reishi. On the palate it is rich and mildly sweet with a gentle hawthorn tartness at the finish, smooth and easy to take directly from the jar or stirred into warm water.

Technical Specifications

Usage Scenarios

• Daily spoonful taken directly from the jar
• Stirred into warm water as a nourishing drink
• Added to congee or warm milk for breakfast
• Seasonal nourishment during fatigue or recovery periods
• Gift for women seeking traditional blood-and-qi support

Traditional Uses

In folk herbal practice, Yuling Gao is a classic steamed paste traditionally prepared for women seeking nourishment of qi and blood. Reishi is prized as a spirit-calming, vitality-supporting herb; ginseng is used to reinforce qi; longan aril is traditionally taken to nourish blood and calm the heart; mulberry is used to nourish yin and blood; and hawthorn is added to harmonize digestion so the rich paste is well absorbed. The paste is traditionally taken by the spoonful in the morning or evening, or stirred into warm water, congee, or sweet soups as part of a daily nourishment ritual.

FAQ Q&A