Qian Jin Ba Root (Moghania philippinensis) — Dried Food Herb for Soup & Tea

Qian Jin Ba Root (Moghania philippinensis, also recorded as Flemingia philippinensis) is the dried root of a traditional food herb known in Traditional Chinese Medicine (TCM) as Qiān Jīn Bá (千斤拔). Also called Yi Tiao Gen (一条根) and Zuan Di Feng (钻地风), this deeply rooted herb has been prized for centuries as a wind-dispelling, dampness-clearing, and tendon-strengthening herb, traditionally used to ease joint stiffness, support smooth movement, and reinforce the lower back and limbs. Its nature is sweet, slightly warm, and gently balancing, making it a steady yet approachable herb for warming the channels and harmonizing the body.

Key Selling Points

• Traditional wind-dispelling food herb
• Dried Qian Jin Ba root slices
• Moghania philippinensis
• Suitable for soup, decoction, and tea
• Clean, new-crop quality

Quality & Sensory

Each batch is carefully sliced and dried to preserve its pale tan to light brown color, firm fibrous texture, and mild earthy aroma. When simmered, the root slices soften gradually and release a gentle, subtly sweet and woody flavor, adding depth to broths without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Slow-cooked medicinal food packs
• Seasonal warming decoctions
• Daily wellness tonic

Traditional Uses

In folk herbal practice, Qian Jin Ba is decocted into soups, medicinal food broths, and warming tonics to support joint comfort and daily vitality. It is a common ingredient in southern Chinese soup packs, where it pairs with ingredients like du zhong, niu xi, and goji berry. As a tea, it is brewed alone or blended with other warming herbs for a light, mildly sweet infusion.

FAQ Q&A