Dried Chang Xiang Fruit 500g Sliced Aromatic Culinary Herb for Braising Stews Hotpot and Marinades

Dried Chang Xiang Fruit, known in TCM as Chang Xiang Gu (长香果), is a sliced aromatic fruit traditionally used in Chinese culinary herbal practice. Sourced as a food-grade dried botanical, it is valued for its warm, fragrant character and is commonly added to braising liquids, stews, and hotpot broths. In traditional use it is associated with enriching savory dishes with layered aroma. Store in a cool, dry place and use as a culinary ingredient.

Key Selling Points

• Sliced dried Chang Xiang Gu (长香果) supplied as a food-grade culinary botanical
• Warm aromatic fruit traditionally used to deepen the flavor of braises and stews
• Convenient sliced form releases fragrance readily during slow cooking
• Popular in hotpot bases, red-braised meats, and marinated dishes
• 500g pack suited to home kitchens and small food businesses

Quality & Sensory

Typically brown to reddish-brown in color with a firm, dry texture and a warm, sweet-spicy aroma. When simmered, it typically imparts a mellow, fragrant depth with subtle woody and fruity notes to broths and braising liquids.

Technical Specifications

Usage Scenarios

• Add to braising liquid for red-cooked pork, beef, or poultry
• Simmer in hotpot and soup bases for added aroma
• Include in marinades and spice packets for stewed dishes
• Use in slow-cooked culinary herb combinations

Traditional Uses

In traditional Chinese culinary practice, Chang Xiang Gu is used as an aromatic spice herb in lu wei (brine-cooking) and hong shao (red-braising) preparations. It is often paired with star anise, cinnamon bark, bay leaf, and Sichuan peppercorn in spice sachets for stewed meats and hotpot broths, where it is traditionally associated with adding warm, rounded fragrance to savory dishes.

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