Fresh Euryale Seed Qian Shi 鸡头米 Hand Peeled 500g Frozen Suzhou Style Gorgon Fruit Kernels for Soup and Congee

Fresh Euryale Seed, known in TCM as Qian Shi (芡实) and commonly called Ji Tou Mi (鸡头米), from Euryale ferox. These premium hand-peeled whole kernels are harvested from the seed of the gorgon fruit aquatic plant and frozen to preserve freshness. In TCM theory, Qian Shi is neutral in nature with a sweet and astringent flavor, traditionally associated with the spleen and kidney channels. Traditionally valued in seasonal soups, congee, and sweet desserts, this edible agricultural product should be kept frozen and cooked before consumption.

Key Selling Points

• Premium hand-peeled fresh Euryale ferox kernels, a prized seasonal specialty from the Suzhou region tradition
• Known in TCM as Qian Shi (芡实) or Ji Tou Mi (鸡头米), the seed of the gorgon fruit plant
• Frozen at peak freshness to retain the tender texture and mild sweetness of fresh kernels
• Generous 500g total supply, conveniently packed in five 100g portions
• Traditionally used in congee, sweet soups, and savory stews across Chinese home cooking

Quality & Sensory

Fresh Qian Shi kernels typically appear as plump, round, pearly white beads with a smooth, tender surface. They have a clean, faintly starchy aroma, and when simmered they turn soft yet slightly chewy with a delicate, mildly sweet and nutty taste.

Technical Specifications

Usage Scenarios

• Simmer into classic Qian Shi sweet soup with rock sugar and osmanthus
• Add to rice congee or eight-treasure porridge for a tender, starchy texture
• Cook in savory chicken or pork rib soups alongside lotus seed and Chinese yam
• Use in seasonal autumn desserts and home-style herbal dishes

Traditional Uses

In TCM practice, Qian Shi is traditionally associated with supporting the spleen and kidney channels and is a classic ingredient in food therapy congee such as Si Shen Tang style preparations with lotus seed, Chinese yam, and poria. Fresh Ji Tou Mi is especially cherished in Jiangnan cuisine during autumn, gently simmered with rock sugar or added to soups. Traditionally paired with lotus seed and red dates in nourishing home recipes.

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