Shu Di Huang (Rehmannia glutinosa preparata) — Nine-Steam Nine-Sun Prepared Root, 500g

Shu Di Huang (Rehmannia glutinosa preparata) is the traditionally prepared root of Rehmannia, known in Traditional Chinese Medicine (TCM) as Shú Dì Huáng (熟地黄). Revered for centuries as a deep-nourishing, essence-building herb, Shu Di Huang is prized as one of the most important blood-nourishing and yin-tonifying roots in the Chinese materia medica. Its nature is sweet and slightly warm, making it a rich yet gentle herb traditionally used to nourish the Blood, enrich Yin, and support the Kidney and Liver. This batch is prepared by the classical nine-steam nine-sun method and comes from Henan, the traditional heartland of Rehmannia cultivation.

Key Selling Points

• Prepared by the classical nine-steam nine-sun method
• Traditional blood-nourishing and yin-tonifying herb
• Sourced from Henan, the historic Rehmannia growing region
• Individually wrapped 7–15g portions in a 500g pack
• Food-herb ingredient suited to soups, congee, and tonics

Quality & Sensory

Each batch is processed through repeated steaming and sun-drying until the root turns a deep, glossy black-brown with a soft, moist, slightly sticky texture. It carries a rich, sweet, caramel-like aroma with faint earthy undertones. When simmered, it yields a dark, syrupy decoction with a deep, mellow sweetness that lends body and warmth to soups and tonics without harshness.

Technical Specifications

Usage Scenarios

• Chinese-style herbal soups and broths
• Congee and grain porridge
• Slow-simmered tonic decoctions
• Medicinal food stew packs
• Seasonal nourishing formulas

Traditional Uses

In folk herbal practice, Shu Di Huang is decocted into soups, congee, and longevity tonics to nourish the Blood and support deep vitality. It is a classic ingredient in traditional blood-nourishing formulas, where it pairs with ingredients like angelica (Dang Gui), white peony (Bai Shao), and chuanxiong (Chuan Xiong). In daily cooking, it is simmered with black chicken, pork ribs, or lamb to make warming medicinal soups, and added to congee for a gentle, nourishing morning meal.

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