Millettia Speciosa Root Dried Slices Niu Da Li TCM Soup Herb for Decoction and Herbal Wine 500g

Millettia Speciosa Root Slices, known in TCM as Niu Da Li (牛大力), from Millettia speciosa, a dried root botanical traditionally used in Cantonese herbal soups and decoctions. In TCM theory it is traditionally associated with supporting the lungs and kidneys and is valued in folk practice for strength and vitality tonics. Sold as a dried edible agricultural product for soup, tea, or traditional wine infusion.

Key Selling Points

• Dried Millettia speciosa root slices known in TCM as Niu Da Li (牛大力)
• Traditional Cantonese soup herb valued in folk herbal practice
• Suitable for slow-cooked soups, decoctions, and traditional herbal wine
• Dried and sliced for convenient portioning and long simmering
• Sourced from China and sold as a dried edible agricultural product

Quality & Sensory

Typically pale yellowish-brown to light tan slices with a firm, starchy texture and a faintly sweet, earthy aroma. When slow simmered, the root typically yields a mild, slightly sweet and nutty taste that blends well with other soup herbs.

Technical Specifications

Usage Scenarios

• Add to slow-cooked herbal soups with pork, chicken, or bones
• Simmer as a traditional decoction with other tonic roots
• Infuse in grain alcohol for traditional herbal wine
• Combine with Five-Finger Fig root and Smilax glabra in soup packs

Traditional Uses

In Cantonese folk herbalism, Niu Da Li is a classic soup ingredient, often paired with Wu Zhi Mao Tao (五指毛桃) and Tu Fu Ling (土茯苓) for slow-simmered tonic broths. Traditionally associated with supporting the lungs and kidneys, it is commonly used in family soups during humid seasons and in herbal wine preparations for vitality.

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