Deer Antler Slices Lu Jiao Pian Dried Slices for Decoction and Culinary Use 500g Small Pieces

Deer Antler Slices, known in TCM as Lu Jiao (鹿角), are dried slices prepared from the antler of Cervus nippon, the sika deer. In TCM theory, deer antler is considered warm in nature with salty flavor and is traditionally associated with the Liver and Kidney channels. These small slices are a classic tonic herb traditionally used in decoctions, herbal wines, and slow-cooked dishes. Sold as a food-grade agricultural product, they are intended for culinary and traditional herbal preparation rather than as a substitute for medication.

Key Selling Points

• Authentic deer antler slices, a classic tonic herb in traditional Chinese herbal practice
• Identified in TCM as Lu Jiao (鹿角) from Cervus nippon, the sika deer
• Small-cut slices suitable for decoction pieces, herbal wine infusion, and slow cooking
• Traditionally associated with the Liver and Kidney channels in TCM theory
• 500g pack with a 36-month shelf life when stored cool and dry

Quality & Sensory

The slices typically show a firm, dense texture with a pale brown to yellowish-brown tone and subtle natural grain. They have a mild, slightly gamey aroma typical of dried antler, and when simmered or steeped they release a gentle, savory character into broths or infusions.

Technical Specifications

Usage Scenarios

• Simmer in slow-cooked herbal soups and broths
• Steep or infuse in traditional herbal wine preparations
• Add to long-simmered tonic decoctions in folk herbal practice
• Incorporate into seasonal culinary dishes following traditional recipes

Traditional Uses

In TCM practice, deer antler slices have long been used in tonic decoctions and medicinal wine, often simmered for extended periods or combined with herbs such as goji berry and astragalus in traditional formulas. They are traditionally associated with supporting vitality and strength in seasonal tonics, and are commonly prepared in winter wellness dishes and slow-cooked soups within Chinese folk herbal tradition.

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