Fresh White Ginseng Root Extra Large Changbai Mountain Ren Shen Soup Tea Wine Ingredient

Fresh White Ginseng, known in TCM as Ren Shen (人参), from Panax ginseng, the root of the plant. Sourced from Changbai Mountain in Jilin Province and sold as a fresh preserved root for culinary use. In TCM theory, ginseng is sweet and slightly bitter with a slightly warm nature, traditionally associated with the spleen, lung, and heart channels. Traditionally valued in herbal cooking, it is suited to soups, teas, and infusions as part of a balanced diet.

Key Selling Points

• Fresh white ginseng root from the Changbai Mountain region of Jilin, Northeast China
• Botanical source is Panax ginseng, a root long documented in traditional Chinese herbal practice
• Extra large single root, air-dried and preserved for freshness
• In TCM theory, ginseng is sweet, slightly bitter, and slightly warm, entering the spleen, lung, and heart channels
• Suitable for slow-cooked soups, herbal teas, and wine infusions in home cooking

Quality & Sensory

The root typically shows a firm, moist texture with pale creamy-white flesh and fine rootlets. Its aroma is typically earthy and distinctly ginseng-like. When simmered, the broth typically takes on a mild sweetness with a gentle bitter finish characteristic of fresh ginseng.

Technical Specifications

Usage Scenarios

• Simmered into chicken or pork bone soups in traditional home cooking
• Sliced and steeped as a mild herbal tea
• Infused in liquor for traditional ginseng wine
• Added to slow-cooked congee or nourishing broths

Traditional Uses

In traditional Chinese practice, fresh ginseng root is commonly simmered whole or sliced in nourishing soups, often paired with chicken, dates, or goji berries. It is also sliced for tea or steeped in liquor. Traditionally associated with seasonal tonifying, it is a familiar ingredient in Northeast Chinese home cooking and folk herbal cuisine.

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