Dried Adzuki Beans Chi Xiao Dou 500g Culinary Red Beans for Soup Congee and Herbal Cooking

Dried Adzuki Beans, known in TCM as Chi Xiao Dou (赤小豆), from Vigna angularis, the mature seed of the adzuki bean plant. These small elongated red beans are a common food-grade botanical used in Chinese kitchens and traditional herbal practice. In TCM theory they are traditionally associated with supporting dampness and water metabolism through the diet. Enjoy them cooked in soups, congee, and desserts as part of a balanced lifestyle.

Key Selling Points

• Food-grade dried adzuki beans sold as a culinary agricultural product
• Identified in TCM as Chi Xiao Dou (赤小豆) from Vigna angularis
• New-crop beans with firm texture and deep red color
• Traditionally associated in TCM with dampness-draining dietary use
• Versatile for soups, congee, sweet soups, and herbal pairings

Quality & Sensory

Typically deep red to reddish-brown with a slim, uniform shape and smooth, hard surface. The beans have a mild, earthy aroma, and when simmered they turn tender with a subtly sweet, nutty flavor.

Technical Specifications

Usage Scenarios

• Simmer into red bean soup or sweet dessert soups
• Cook with rice or millet for nourishing congee
• Add to soups and stews alongside barley or lotus seeds
• Use in traditional herbal food preparations with coix seed or poria

Traditional Uses

In TCM practice, adzuki beans are traditionally used in dietary recipes to support the body's water metabolism and are commonly paired with coix seed (yi yi ren) or poria (fu ling) in dampness-draining soups and decoctions. They are also a staple in red bean congee, a familiar summer and seasonal dish in Chinese households.

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