Chinese Yam Huai Shan Yao 500g Dried Iron Stick Yam Slices Henan Origin for Soups and Congee

Chinese Yam, known in TCM as Shan Yao (山药) or Huai Shan Yao, from Dioscorea opposita, is offered here as hand-cut dried round slices of the root. Sourced from Henan, a region traditionally prized for huai yam, these slices are a classic food-herb valued in TCM for its neutral nature and sweet flavor. Traditionally associated with the spleen, lung, and kidney channels, it is commonly simmered in soups, congee, and herbal decoctions. Store refrigerated and use as a culinary or traditional herbal ingredient.

Key Selling Points

• Dried Chinese Yam round slices from Henan, a region traditionally prized for huai shan yao
• Botanical source Dioscorea opposita, the root used in classical Chinese food-herb practice
• Hand-processed slices with a clean white appearance suited to soups and congee
• In TCM theory, Chinese yam is neutral in nature and sweet in flavor, entering the spleen, lung, and kidney channels
• 500g bulk pack with 12-month shelf life, ideal for regular home cooking and herbal kitchens

Quality & Sensory

The slices are typically firm and dry with an off-white to pale ivory color and a subtle starchy aroma. When simmered, they typically soften to a mild, gently sweet, slightly starchy taste that blends well with grains, roots, and broths.

Technical Specifications

Usage Scenarios

• Simmer in soups with pork ribs, chicken, or lotus seed for a mild traditional broth
• Cook into rice congee alongside goji berries and red dates
• Add to herbal decoctions in classic spleen-tonifying formulas
• Use in seasonal stews and slow-cooked dishes for everyday nourishment

Traditional Uses

In TCM practice, Shan Yao is a widely used food-herb traditionally associated with tonifying the spleen and lung and supporting kidney essence. It is a staple ingredient in congee and slow soups, often paired with Fu Ling, Lian Zi, Qian Shi, or red dates, and appears in classic formulas such as Si Shen Tang-style preparations. Families commonly cook it in autumn and winter stews as a gentle daily tonic food.

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