Chinese Yam Slices Huai Shan Yao 500g Dried Dioscorea Opposite Root for Soup Congee and Grinding into Powder

Dried Chinese Yam Slices, known in TCM as Huai Shan Yao (怀山药), from Dioscorea opposita, the root of the plant. Sourced from Wenxian County in Jiaozuo, Henan, a region traditionally prized for Huai yam grown in iron-stick clay soil. In TCM theory, Chinese yam is considered neutral in nature and sweet in flavor, traditionally associated with the spleen, lung, and kidney channels. These unsulfured dried slices are suitable for soups, congee, decoctions, or grinding into powder for everyday herbal cooking.

Key Selling Points

• Authentic Huai Chinese yam from Wenxian County, Jiaozuo, Henan, a renowned traditional production area
• Botanical source is Dioscorea opposita root, a classic TCM food and herb
• Unsulfured new-crop slices processed without sulfur fumigation
• Iron-stick clay soil (lutu) growing conditions traditionally valued for dense texture and quality
• Versatile form suitable for soups, congee, decoctions, or grinding into powder

Quality & Sensory

The slices are typically pale white to light ivory with a firm, dry texture and a faint starchy aroma. When simmered in soups or congee, they typically soften to a mild, slightly sweet, starchy taste with a smooth, dense bite characteristic of Huai yam.

Technical Specifications

Usage Scenarios

• Simmer in soups with pork ribs, chicken, or lotus seed for a mild herbal dish
• Cook into rice congee for a gentle everyday tonic food
• Add to herbal decoctions in traditional formulas
• Grind into powder for use in porridge, baking, or drinks

Traditional Uses

In TCM practice, Huai Shan Yao is traditionally used in food therapy, commonly simmered in soups and congee or ground into powder for daily nourishment. It is a frequent ingredient in classic preparations such as Si Shen Tang (Four Spirits Soup) and is often paired with goji berries, lotus seeds, poria, or Chinese dates. Traditionally associated with supporting the spleen, lung, and kidney in TCM theory, it is a staple of seasonal autumn and winter cooking.

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