Millettia Root Niu Da Li Dried Slices 500g Wild Guangxi Herbal Root for Wine Infusion and Soup

Millettia Root, known in TCM as Niu Da Li (牛大力), from Millettia speciosa, is a starchy root traditionally valued in southern Chinese herbal practice. These dried slices are typically pale with a dense, starchy texture and mild earthy aroma. In TCM theory, Niu Da Li is traditionally associated with supporting the lungs and kidneys and is commonly simmered in soups or infused in wine. Store in a cool, dry place.

Key Selling Points

• Authentic Niu Da Li (牛大力) dried root slices sourced from Guangxi, China
• Botanical source Millettia speciosa, a starchy root prized in southern Chinese herbalism
• New-crop dried slices with a dense, floury texture and mild natural aroma
• Traditionally used in slow-cooked soups and herbal wine infusions
• Sold as edible agricultural produce, dried for convenient storage and long simmering

Quality & Sensory

Dried Millettia root slices typically show a pale yellow to light brown color with a firm, starchy, floury texture. The aroma is mild and earthy, and when simmered in soup or soaked in wine, the root typically yields a subtle, slightly sweet, starchy flavor.

Technical Specifications

Usage Scenarios

• Simmer in slow-cooked herbal soups with pork, chicken, or other roots
• Slice and steep in grain liquor for traditional herbal wine infusion
• Add to congee or tonic broths in autumn and winter seasonal cooking
• Combine with other southern Chinese soup herbs for family-style decoction

Traditional Uses

In southern Chinese folk practice, Niu Da Li is a familiar soup herb, often paired with pork bones, chicken, or other roots such as yam and lotus seed for slow-simmered tonic broths. It is also a popular choice for home herbal wine infusions, where the starchy root is steeped for weeks before occasional small servings. Traditionally associated with nourishing the lungs and kidneys, it is commonly used in family cooking during cooler seasons.

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