American Ginseng Yu Ling Gao (Panax quinquefolius & Longan) — Herbal Honey Paste 300g

American Ginseng Yu Ling Gao (西洋参玉灵膏) is a traditional Chinese herbal paste made from American Ginseng (Panax quinquefolius, Xī Yáng Shēn) and Longan aril (Dimocarpus longan, Lóng Yǎn Ròu), slowly cooked with honey into a rich, dark paste. Known in Traditional Chinese Medicine (TCM) as a nourishing blood-and-qi tonic, Yu Ling Gao has been prized for centuries as a gentle, restorative herbal preparation used to support vitality, calm the spirit, and replenish the body during periods of fatigue or seasonal change. Its nature is sweet, slightly warm, and deeply nourishing, making it a well-loved daily tonic in Chinese food-therapy culture.

Key Selling Points

• Traditional blood-and-qi nourishing herbal paste
• Made with American Ginseng and Longan aril
• Slow-cooked with honey into a rich, dark paste
• 300g per jar, ready for daily spoonful use
• Root-source factory supply with customization support

Quality & Sensory

Each jar holds a glossy, deep amber-to-dark-brown paste with a thick, syrupy body that clings gently to the spoon. The aroma is warm and sweet, carrying notes of cooked longan and a faint, pleasant ginseng earthiness. On the palate it is smooth and honeyed, with a mild bittersweet finish from the American Ginseng that lingers gently — a sign of a well-cooked, fully concentrated paste.

Technical Specifications

Usage Scenarios

• Daily spoonful as a morning or evening tonic
• Stirred into warm water as a soothing herbal drink
• Added to congee or oat porridge for nourishment
• Taken during seasonal transitions or periods of fatigue
• Shared as a thoughtful wellness gift

Traditional Uses

In folk herbal practice, Yu Ling Gao is traditionally prepared by slowly steaming American Ginseng and Longan aril with honey over many hours until the mixture darkens and thickens into a concentrated paste. It is taken by the spoonful in the morning or evening, or stirred into warm water as a gentle tonic drink. In Chinese food-therapy culture, it is often used during autumn and winter, or after periods of overwork, to support the replenishment of qi and blood and to help calm the spirit. Some families also stir it into congee or rice porridge for a nourishing breakfast.

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