Bai Yu Rose Paste (白玉玫瑰膏) — Traditional Steamed Herbal Paste with Dried Ginger, Mulberry & Fennel, 160g

Bai Yu Rose Paste (白玉玫瑰膏) is a traditional steamed herbal paste (膏方) from Shandong, China, crafted in the ancient gaozi manner from a base of dried ginger (干姜, Zingiber officinale), mulberry fruit (桑葚, Morus alba), and fennel (小茴香, Foeniculum vulgare). Known in Traditional Chinese Medicine (TCM) as a warming, gently harmonizing food-herb formula, this ready-to-eat paste has been prized in folk practice as a daily nourishing tonic for the middle burner, used to warm the interior, support digestion, and bring a soft, balanced sweetness to the daily wellness routine. Its nature leans warm and aromatic, making it a comforting companion for cool seasons and sluggish digestion.

Key Selling Points

• Traditional steamed gaozi (膏方) made in the ancient method
• Food-herb base of dried ginger, mulberry, and fennel
• Ready-to-eat paste, 160g per box
• Warming, aromatic, and gently sweet flavor profile
• Originating from Shandong, a historic herbal paste region

Quality & Sensory

Each batch is slowly steamed in the traditional gaozi manner until the paste turns glossy and deep amber-brown, with a thick, syrupy body that clings softly to the spoon. The aroma is warm and gently spiced, carrying notes of dried ginger and fennel over a mellow mulberry sweetness. On the tongue it is smooth and rich, with a mild peppery warmth that fades into a soft, fruity finish—pleasant enough to enjoy straight from the jar or stirred into warm water.

Technical Specifications

Usage Scenarios

• Daily ready-to-eat wellness routine
• Warm accompaniment during cool seasons
• Stirred into warm water as a soothing drink
• Paired with congee or light breakfast foods
• Thoughtful gift for herbal wellness enthusiasts

Traditional Uses

In folk herbal practice, warming gaozi pastes built on dried ginger and fennel are traditionally taken in small spoonfuls through the cooler months to warm the middle burner and support comfortable digestion. Mulberry is added for its gentle sweetening and nourishing character, rounding out the formula. Such pastes are often enjoyed in the morning with warm water, or spread lightly over congee, as part of a slow, seasonal self-care ritual passed down through generations of household herbal cooking.

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