Red Ginseng Slices Large Cut Changbai Mountain Dried Korean Red Ginseng Root Slices for Cooking and Decoction

Red Ginseng Slices, known in TCM as Hong Shen (红参), from Panax ginseng, are steamed and dried root slices from Changbai Mountain, Jilin. In TCM theory, red ginseng is warm in nature, sweet and slightly bitter, and enters the spleen, lung, and heart channels. Traditionally used to support qi and warmth, it is commonly added to soups, decoctions, and congee. This food product is not a medicine and should be used as part of a balanced diet.

Key Selling Points

• Authentic red ginseng from Changbai Mountain, Jilin
• Large 2.2 cm slices, fully dried for stable storage
• Steamed and dried root slices, traditional red ginseng form
• Suitable for cooking, soup, and decoction use
• 36-month shelf life when stored cool and dry

Quality & Sensory

The slices are typically reddish-brown to deep amber with a firm, dry texture and a faint sweet, earthy ginseng aroma. When simmered or decocted, the liquid is typically mild, slightly sweet, and gently bitter with a warming finish.

Technical Specifications

Usage Scenarios

• Simmered in soups with chicken or pork
• Added to herbal decoctions
• Cooked into congee
• Used in seasonal warming dishes

Traditional Uses

In TCM theory, red ginseng is traditionally used to support qi and yang, and is often simmered alone or with herbs such as astragalus and goji berry. It is commonly added to chicken soup, pork soup, or congee during colder months. Traditional preparations usually involve slow cooking to extract its warm, sweet-bitter character.

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