Moshi Chicken Soup Herb Pack Wu Zhi Mao Tao Tu Fu Ling Chen Pi Hong Zao Cantonese Soup Mix 200g 14 Bags

Cantonese Chicken Soup Herb Pack, a pre-portioned soup mix inspired by Moshi chicken pot soup. It features Wu Zhi Mao Tao (五指毛桃), Tu Fu Ling (土茯苓), Chen Pi (陈皮) and Hong Zao (红枣). Wu Zhi Mao Tao is the root of Ficus hirta, Tu Fu Ling comes from Smilax glabra, Chen Pi is aged tangerine peel, and Hong Zao is dried jujube fruit. In TCM theory these herbs are traditionally associated with dampness-resolving and qi-supporting soups. Simmer with chicken or pork bones for a mild, aromatic Cantonese-style herbal broth.

Key Selling Points

• Pre-portioned soup pack with 14 individual bags in a 200g value pack
• Features Wu Zhi Mao Tao (Ficus hirta root) and Tu Fu Ling (Smilax glabra rhizome)
• Includes Chen Pi aged tangerine peel and Hong Zao dried jujube for balanced flavor
• Sun-dried processing in the style of traditional Cantonese soup herbs
• Traditionally used in Guangdong herbal soup practice for damp-weather cooking

Quality & Sensory

The herbs are typically cut or sliced and naturally sun-dried, showing pale woody roots, brownish rhizome pieces, dark orange peel and deep red jujubes. The aroma is typically mild, coconut-like and citrusy, and the finished broth tastes gently sweet and earthy.

Technical Specifications

Usage Scenarios

• Simmer with chicken for a classic Cantonese chicken herbal soup
• Add to pork bone or lean meat decoctions for a richer broth
• Use in slow-cooked soups during humid or rainy seasons
• Pair with lotus root or corn for a family-style soup pot

Traditional Uses

In Cantonese soup tradition, Wu Zhi Mao Tao and Tu Fu Ling are classic partners for slow-simmered broths, traditionally associated with supporting the body during damp weather. Chen Pi is traditionally used to harmonize the stomach and regulate qi, while Hong Zao is a common kitchen herb for nourishing soups. Families typically add one bag to a pot with meat and simmer for one to two hours before seasoning.

FAQ Q&A