Niu Da Li Root (Millettia speciosa) — Dried Food Herb for Soup & Tea

Niu Da Li Root (Millettia speciosa) is the dried root of a traditional food herb known in Traditional Chinese Medicine (TCM) as Niú Dà Lì (牛大力). Also called Jīn Zhōng Gēn (金钟根) and Zhū Jiǎo Lì (猪脚笠), Niu Da Li has been prized for centuries as a strengthening, qi-tonifying herb used in soups, decoctions, and daily tonics. Its nature is sweet and neutral, making it a gentle yet nourishing herb for supporting the Spleen, tonifying the Kidneys, and fortifying the body's vital energy.

Key Selling Points

• Traditional qi-tonifying food herb
• Dried Niu Da Li root slices
• Millettia speciosa
• Suitable for soup, tea, and congee
• Clean, new-crop quality

Quality & Sensory

Each batch is carefully sliced and dried to preserve its pale tan color, firm woody texture, and mild earthy aroma. When simmered, the slices soften and release a gentle, subtly sweet flavor with a smooth mouthfeel, adding depth to broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Congee and grain porridge
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Niu Da Li is decocted into soups, congee, and gentle tonics to support daily nourishment and vitality. It is a common ingredient in southern Chinese soup packs, where it pairs with ingredients like goji berry, jujube, and Chinese yam. As a tea, it is brewed alone or blended with other herbs for a light, mildly sweet infusion.

FAQ Q&A