Dai Fang Pei Yuan Herbal Paste 260g Traditional TCM Wellness Paste with Polygonatum Goji Poria for Daily Nourishment

Dai Fang Pei Yuan Paste (培元膏) is a traditional Chinese herbal paste (gao zi) crafted by slow hand-cooking. It blends Polygonatum (Huang Jing, Polygonatum spp.), goji berry (Gou Qi Zi, Lycium barbarum), poria (Fu Ling, Poria cocos), hawthorn (Shan Zha, Crataegus pinnatifida), kudzu root (Ge Gen, Pueraria lobata), lotus leaf, longan, sour jujube seed, raspberry, angelica dahurica, chicken gizzard lining, snow lotus culture, and walnut. In TCM theory, paste formulas are traditionally valued for gentle daily nourishment. This is a food-grade herbal paste, not a medicine, and is not suitable for pregnant or nursing women.

Key Selling Points

• Traditional hand-simmered herbal paste (gao zi) made with a multi-herb TCM formula
• Features huang jing (Polygonatum), gou qi zi (Lycium barbarum), and fu ling (Poria cocos) as leading herbs
• Includes supporting botanicals such as hawthorn, kudzu root, lotus leaf, longan, and sour jujube seed
• Concentrated paste form for convenient daily culinary use, 260g per box
• Produced in Shaanxi with a food production license; not a substitute for medicine

Quality & Sensory

Typically a dark amber to deep brown thick paste with a smooth, glossy texture and a rich herbal aroma. The taste is typically sweet and mellow with mild tartness from hawthorn and a warm, earthy finish from the root herbs.

Technical Specifications

Usage Scenarios

• Stir a spoonful into warm water as a traditional herbal drink
• Spread on toast or blend into porridge for culinary use
• Enjoy during seasonal transitions as part of a daily wellness routine
• A thoughtful gift for middle-aged and older adults interested in traditional herbal foods

Traditional Uses

In traditional Chinese practice, paste formulas (gao fang) are slow-cooked concentrates traditionally taken in small daily amounts, often dissolved in warm water. Huang jing and gou qi zi are traditionally associated with nourishing qi and essence, while fu ling and hawthorn are traditionally used to support digestion and dampness balance. Such pastes were commonly prepared in autumn and winter as a seasonal tonic food.

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