Guang Di Long (Pheretima aspergillum) — Dried Earthworm Herb, Whole-Open Cut, 500g

Guang Di Long (Pheretima aspergillum), known in Traditional Chinese Medicine (TCM) as Dì Lóng (地龙), is the dried body of the earthworm, a highly regarded traditional animal herb prized for centuries as a wind-extinguishing, collateral-unblocking, and channel-freeing ingredient. Sourced from Guangxi and prepared in the whole-open cut style, this food-grade agricultural product is a classic component of decoctions, medicinal soups, and traditional herbal formulas. Its nature is salty and cold, making it a focused yet traditional herb for clearing heat, calming internal wind, and promoting smooth movement through the body's channels.

Key Selling Points

• Traditional animal herb known as Di Long (地龙)
• Whole-open cut (全开) large-strip form
• Sourced from Guangxi, non-imported
• Food-grade agricultural product, 500g per pack
• Pure dried earthworm with no added processing

Quality & Sensory

Each batch is carefully cleaned and dried to preserve its pale grey-brown to tan color, firm yet slightly pliable texture, and mild earthy, faintly saline aroma. The whole-open cut reveals a clean, uniform interior. When decocted, it yields a subtly salty, earthy infusion that blends smoothly into traditional broth and tea preparations without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions
• Medicinal food soups and broths
• Herbal formula ingredient
• Traditional wellness preparations
• Soup-pack blending

Traditional Uses

In folk herbal practice, Di Long is decocted into soups, medicinal broths, and traditional formulas to calm internal wind, unblock the collaterals, and support smooth circulation of qi and blood. It is a common ingredient in classical decoctions addressing wind-related patterns and is often paired with herbs like Tian Ma, Quan Xie, and Huang Qi. In daily medicinal cooking, it is simmered into nourishing soups for seasonal support and traditional wellness routines.

FAQ Q&A