Wild Tiger Milk Mushroom Hu Ru Jun 500g Dried Soup Herb for Family Cooking

Wild Tiger Milk Mushroom, known in TCM as Hu Ru Jun (虎乳菌), is a rare sclerotium traditionally sourced from Yunnan. This dried whole-form fungus is valued in Chinese herbal cooking, where it is traditionally associated with supporting respiratory comfort and daily wellness. In TCM theory it is considered gentle in nature and suitable for simmering in soups with other herbs. Sold as a food-grade agricultural product for culinary use only.

Key Selling Points

• Wild-harvested Tiger Milk Mushroom sclerotium from Yunnan in natural whole form
• Known in TCM as Hu Ru Jun (虎乳菌), a prized folk herb for family soup pots
• Traditionally paired with Fritillaria bulb (Chuan Bei) and other herbs in slow-simmered decoctions
• Dried original-form fungus with no further processing, sealed for freshness
• 500g value pack suited for stocking the pantry or gifting to soup-loving families

Quality & Sensory

Typically light to yellowish-brown in color with a firm, dense, woody texture. The dried slices carry a mild earthy aroma. When slow-simmered, the broth typically takes on a subtle herbal depth with a faintly sweet, mushroom-like undertone.

Technical Specifications

Usage Scenarios

• Simmered into herbal chicken or pork bone soups for the whole family
• Slow-cooked in decoctions with Chuan Bei and pear for a traditional home recipe
• Added to congee or nourishing stews during seasonal changes
• Used in family kitchen cooking as a valued soup ingredient

Traditional Uses

In folk herbal practice, Tiger Milk Mushroom has long been simmered in soups and decoctions, often combined with Fritillaria (Chuan Bei), apricot kernel, or dried pear, and is traditionally associated with soothing the throat and supporting comfortable breathing. Families commonly prepare it during dry or changing seasons as a gentle culinary herb. It is not a substitute for medicine.

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