Dried Wuzhimaotao Root Rough Leaf Fig Root for Soup and Wine Soaking 500g

Dried Wuzhimaotao root, known in TCM as Wu Zhi Mao Tao (五指毛桃) and also called Wu Zhua Long, from Ficus hirta. This rough leaf fig root is a traditional herbal decoction piece used in soups and wine infusions. In TCM theory it is associated with a mild sweet nature and the spleen and lung channels. Traditionally used as a gentle tonic food herb in daily cooking.

Key Selling Points

• Identified as Ficus hirta root, the rough leaf fig root used in TCM
• Known in Chinese as Wu Zhi Mao Tao (五指毛桃) or Wu Zhua Long
• Dried decoction piece suited for long simmering soups
• Also traditionally used for soaking in wine
• 500g bulk pack of food agricultural product from Yunnan

Quality & Sensory

The dried root pieces typically show a light tan to brownish color with a fibrous, woody texture. Aroma is mild and earthy, sometimes with a faint coconut-like note. After simmering, the decoction is typically light and subtly sweet with a gentle herbal taste.

Technical Specifications

Usage Scenarios

• Simmered in herbal soups with pork or chicken
• Used in slow-cooked decoctions
• Soaked in wine as a traditional infusion
• Added to congee for a mild herbal note
• Used as a seasonal food herb in home cooking

Traditional Uses

In TCM and folk practice, Wu Zhi Mao Tao root is traditionally simmered in soups with ingredients such as pork ribs, chicken, or red dates. It is also commonly used to soak in wine. Traditionally associated with supporting digestion and a gentle tonic effect, it is valued as a food herb in southern Chinese home cooking.

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