Chuan Po Shi Dried Root Slices Traditional Chinese Herb for Decoction and Herbal Soup Use

Chuan Po Shi (穿破石), the dried root of Maclura cochinchinensis, is a traditional Chinese botanical supplied as cut root pieces for decoction and herbal soup preparation. In TCM theory it is traditionally associated with dispelling wind-dampness, promoting circulation, and supporting liver and joint wellness. Sold as a food-grade agricultural product, it should be used under the guidance of a qualified herbal practitioner.

Key Selling Points

• Authentic Chuan Po Shi (穿破石) dried root from Maclura cochinchinensis
• Traditionally used in TCM to dispel wind-dampness and support joint comfort
• Cut root pieces ready for decoction, soup, or herbal tea preparation
• Sold as a food-grade agricultural product with 12-month shelf life
• Sealed packaging with cold storage recommended to preserve freshness

Quality & Sensory

The cut root pieces typically show a yellowish to golden-brown exterior with a dense, hard texture and fibrous cross-section. They carry a mild earthy aroma, and when decocted the liquid typically takes on a light golden hue with a slightly bitter, astringent taste.

Technical Specifications

Usage Scenarios

• Simmered into a traditional herbal decoction
• Added to slow-cooked herbal soup with meat or bones
• Brewed as a mild herbal tea alongside other botanicals
• Incorporated into seasonal tonic recipes under practitioner guidance

Traditional Uses

In traditional Chinese practice, Chuan Po Shi root has long been decocted alone or combined with other herbs such as Du Zhong and Sang Ji Sheng in formulas aimed at supporting joint and sinew comfort. It is also added to nourishing soups in southern China, particularly during damp or humid seasons, and is sometimes paired with pork bones for a mild tonic broth.

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