Dried Cistanche Slices Rou Cong Rong 500g Large Cut for Soup and Wine Soaking

Dried Cistanche Slices, known in TCM as Rou Cong Rong (肉苁蓉), from Cistanche deserticola. These large-cut slices come from the succulent stem of a desert plant traditionally valued in Chinese herbal practice. In TCM theory, Rou Cong Rong is considered sweet and salty in flavor, warm in nature, and associated with the Kidney and Large Intestine channels. It is commonly used in soups, decoctions, and wine infusions as a traditional nourishing herb.

Key Selling Points

• Identified as Cistanche deserticola stem slices, TCM name Rou Cong Rong (肉苁蓉)
• Large-cut slices from Inner Mongolia Alashan region
• 500g bagged dried herb for traditional preparation
• Traditionally used in soups, decoctions, and wine soaking
• In TCM theory associated with Kidney and Large Intestine channels

Quality & Sensory

The slices are typically brownish to dark brown with a slightly fibrous texture. They have a mild earthy aroma and a subtle sweet-salty taste when decocted or simmered in soup. Texture softens with prolonged cooking.

Technical Specifications

Usage Scenarios

• Simmered in soups with other herbs
• Used in traditional decoctions
• Soaked in wine for herbal infusion
• Added to congee or porridge

Traditional Uses

In TCM theory, Rou Cong Rong is traditionally used to support kidney yang and nourish essence. It is commonly simmered in soups with herbs like goji berries and Chinese yam, or soaked in wine for daily tonic use. Folk practice often pairs it with other warming herbs in winter seasonal preparations.

FAQ Q&A