Chi Xiao Dou (Vigna umbellata) — Dried Red Adzuki Beans for Soup, Congee & Soy Milk

Chi Xiao Dou (Vigna umbellata), also known as Rice Bean or Red Adzuki Bean, is the dried seed of a traditional food-herb legume known in Traditional Chinese Medicine (TCM) as Chì Xiǎo Dòu (赤小豆). Long prized as a gentle, water-regulating food herb, Chi Xiao Dou has been used for centuries in soups, congees, and grain blends to support fluid balance and daily nourishment. Its nature is sweet, sour, and neutral, making it a mild yet dependable ingredient for supporting the Spleen and harmonizing the body's waterways.

Key Selling Points

• Traditional food-herb legume (药食同源)
• Long-grain red adzuki beans from Sichuan
• Naturally sun-dried, clean new-crop quality
• Ideal for soup, congee, baking, and soy milk
• Also available as freshly milled red bean powder

Quality & Sensory

Each batch is naturally sun-dried to preserve the beans' deep reddish-brown color, firm smooth skin, and clean, faintly earthy aroma. When simmered, the beans soften into a creamy, slightly sweet texture that lends body to soups and congees; when milled into powder, they yield a fine, warm-toned flour with a mild, nutty fragrance that blends smoothly into drinks and batters.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Congee and grain porridge
• Five-grain soy milk blends
• Baking and flour-based recipes
• Daily culinary cooking

Traditional Uses

In folk herbal practice, Chi Xiao Dou is simmered into soups, congees, and grain tonics to support the body's natural water balance and gentle daily nourishment. It is a classic companion to ingredients like Job's Tears (Yi Mi), lotus seed, and tangerine peel in slow-cooked soups, and is often blended with other five-grain ingredients for morning soy milk. As a daily food, it is cooked into sweet congee with jujube and goji berry, or milled into powder for convenient drinks and baking.

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