Dried Angelica Root Head Slices Large Thick Texture Selected Dong Gui Tou Pian for Herbal Soups and Decoctions

Dried Angelica Root Head Slices, known in TCM as Dang Gui Tou Pian (当归头片), from Angelica sinensis. These sun-dried slices come from the root head, the upper portion of the root, and are selected for large size, thick flesh, and clear texture. In TCM theory, Dang Gui is warm and sweet with a slightly pungent nature, traditionally associated with the Liver, Heart, and Spleen channels. It is commonly used in herbal soups, decoctions, and congee.

Key Selling Points

• Dang Gui Tou Pian (当归头片) is the root head portion of Angelica sinensis
• Slices are selected for large size, thick flesh, and clear natural texture
• Sun-dried processing preserves the traditional character of the root
• Warm and sweet in TCM nature, traditionally associated with the Liver, Heart, and Spleen channels
• Sold as a one-jin package for home herbal soups and decoctions

Quality & Sensory

The slices are typically light brown to yellowish-brown with a firm, dense texture and visible concentric rings. They have a characteristic sweet, earthy aroma. After decocting or simmering in soup, the broth is typically mildly sweet and earthy with a gentle herbal note.

Technical Specifications

Usage Scenarios

• Simmered in herbal soups with chicken or pork
• Added to traditional decoctions with other herbs
• Cooked into congee for a warming herbal meal
• Used in seasonal home cooking and nourishing broths

Traditional Uses

In TCM theory, Dang Gui is traditionally used to nourish and invigorate the Blood and to regulate the menses. Dang Gui Tou Pian, the root head portion, is often chosen in formulas where the tonifying aspect is emphasized. It is commonly simmered in soups with ingredients such as Huang Qi, Gou Qi Zi, or Hong Zao, and is a familiar addition to postpartum and seasonal nourishing broths in folk practice.

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