Millettia Root Niu Da Li Dried Sliced Root for Soup and Herbal Wine 100g Jar

Millettia Root, known in TCM as Niu Da Li (牛大力), from Millettia speciosa, is a woody dried root supplied in sliced form. Traditionally valued in southern Chinese herbal practice, it is commonly simmered in soups or steeped in herbal wine. In TCM theory it is associated with the lung and kidney channels and has a sweet flavor. Store in a cool dry place and use as part of a balanced traditional diet.

Key Selling Points

• Dried Millettia speciosa root slices known in TCM as Niu Da Li 牛大力
• Woody starchy root traditionally used in Cantonese soups and herbal wine
• Sun-dried and jar-packed in a 100g portion for convenient storage
• Traditionally associated with supporting sinew, bone, and kidney wellness in TCM
• Versatile ingredient for slow-cooked soups, decoctions, and infused wines

Quality & Sensory

The slices are typically pale to light brown with a dense woody texture and a faintly starchy, powdery cut surface. Aroma is mild and earthy. When slow simmered, the root typically yields a subtly sweet, mellow taste that blends well with meats and other herbs.

Technical Specifications

Usage Scenarios

• Simmer in slow-cooked pork, chicken, or bone soups
• Steep or infuse in herbal wine following traditional preparation
• Add to herbal decoctions with other tonic roots
• Use in seasonal nourishing stews and broths

Traditional Uses

In southern Chinese folk practice, Niu Da Li is a familiar soup herb, often paired with pork bones, chicken feet, or other roots such as Chinese yam and lotus seed for slow-simmered nourishing broths. It is also a traditional ingredient for infused herbal wines. In TCM theory the sweet root is traditionally associated with the lung and kidney channels and with supporting sinew and bone wellness.

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