Jiu Xiang Chong (Aspongopus chinensis) — Dried Food-Herb Insect for TCM Decoction & Wellness

Jiu Xiang Chong (Aspongopus chinensis), also known as the Stink Bug or Jiǔ Xiāng Chóng (九香虫), is the dried whole body of a traditional insect used in Chinese herbal wellness practice. For centuries, this small brown-black insect has been prized in Traditional Chinese Medicine (TCM) as a warming, yang-supporting herb used to soothe the Liver, harmonize the Stomach, and support healthy qi movement. Its nature is warm and its flavor is salty, making it a distinctive food-herb ingredient for decoctions and traditional wellness formulas.

Key Selling Points

• Traditional food-herb insect from Yunnan
• Known in TCM as Jiu Xiang Chong (九香虫)
• Warm nature, salty flavor, enters Liver and Kidney channels
• Dried whole-body form for decoction and formulas
• New-crop, clean, 500g bulk pack

Quality & Sensory

Each batch is carefully cleaned and dried to preserve its dark brown to black color, firm body texture, and characteristic slightly pungent aroma. When decocted, the insect releases a deep, earthy, mildly salty flavor that blends into traditional herbal formulas without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Traditional herbal decoction
• TCM wellness formulas
• Medicinal food soup packs
• Herbal wine infusion
• Seasonal yang-supporting tonics

Traditional Uses

In folk herbal practice, Jiu Xiang Chong is decocted into soups, medicinal wines, and warming tonics to support the Liver and Kidney, harmonize the Stomach, and promote comfortable movement of qi. It is often paired with herbs like Du Zhong, Gou Ji, and Bai Zhu in traditional formulas for daily wellness during colder seasons. As a food-herb ingredient, it is also simmered in medicinal food soups and congee for gentle, warming nourishment.

FAQ Q&A