Deer Antler Slices (Cervus nippon) — Dried Lu Rong Velvet Antler Pieces for Tonic Soups & Wine

Deer Antler Slices (Cervus nippon) are the dried, sliced velvet antler of a highly revered traditional tonic known in Traditional Chinese Medicine (TCM) as Lù Róng (鹿茸). For centuries, Lu Rong has been prized as a warming, yang-tonifying, and essence-nourishing herb, traditionally used to support vitality, strengthen the bones and tendons, and nourish the Kidney system. Its nature is sweet, salty, and warm, making it a deeply restorative tonic for those seeking gentle, long-term nourishment. This listing offers assorted grades including red-powder slices, blood slices, dried slices, and full wax slices, alongside deer whip and other animal whip pieces for traditional wine infusions.

Key Selling Points

• Traditional Kidney-yang and essence tonic
• Multiple grades: red-powder, blood, dried, and full wax slices
• Cervus nippon velvet antler from Jilin
• Suitable for tonic soups, decoctions, and wine infusions
• Includes deer whip and other whip pieces for traditional soaking

Quality & Sensory

Each slice is carefully cut and dried to preserve its characteristic appearance: the wax slices show a translucent, honey-amber edge, while blood slices carry a deeper reddish-brown tone. The texture is firm yet slightly pliable, with a subtle, faintly sweet animal aroma. When simmered in soup or steeped in wine, the slices release a mild, gently warming flavor that blends well with jujube, goji berry, and other tonic ingredients.

Technical Specifications

Usage Scenarios

• Traditional tonic soup and broth
• Herbal wine infusion
• Slow-cooked medicinal food
• Seasonal winter nourishment
• Gift or bulk purchase for home use

Traditional Uses

In folk herbal practice, Lu Rong is decocted into rich tonic soups, stewed with chicken or pork, and steeped in wine as a warming winter preparation. It is a classic ingredient in longevity and vitality formulas, often paired with ginseng, goji berry, jujube, and angelica. The accompanying deer whip and other whip pieces are traditionally soaked in wine or simmered in soups as part of the same nourishing tradition.

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