Dried Millettia Root Niu Da Li 500g Guangxi Sun-Dried Herb for Soup and Herbal Wine

Dried Millettia Root, known in TCM as Niu Da Li (牛大力), from Millettia speciosa, a starchy root traditionally valued in southern Chinese herbal practice. In TCM theory it is considered sweet and neutral, traditionally associated with supporting the lungs and kidneys. These sun-dried root pieces are suitable for slow-cooked soups and traditional herbal wine. Consult a qualified practitioner before regular use.

Key Selling Points

• Authentic Niu Da Li (牛大力) dried root pieces sourced from Guangxi
• Botanical source Millettia speciosa, a classic southern Chinese soup herb
• Starchy, floury texture prized for slow-simmered broths
• Sun-dried whole root form suitable for soup and herbal wine
• 500g bulk pack ideal for family cooking and herbal preparation

Quality & Sensory

Typically pale yellowish-brown with a dense, starchy, floury cut surface and firm texture. The dried root carries a mild, earthy, slightly sweet aroma, and slow cooking typically yields a gentle, sweet, starchy taste in soups.

Technical Specifications

Usage Scenarios

• Slow-cooked herbal soups with pork, chicken, or bones
• Traditional herbal wine infusions
• Cantonese-style nourishing broths for family meals
• Combined with other roots in seasonal tonic soup packs

Traditional Uses

In southern Chinese folk practice, Niu Da Li is a familiar soup herb, traditionally simmered with pork bones, chicken, or lean meat, often paired with herbs such as yam or lotus seed in nourishing broths. It is also traditionally steeped in rice wine. Families commonly use it in seasonal cooking, especially in autumn and winter soups.

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