Red Ginseng Root Slices 1.0cm 25g Bottle Changbai Mountain Korean Red Ginseng Slices for Cooking and Wine Infusion

Red Ginseng Root Slices, known in TCM as Hong Shen (红参), from Panax ginseng, are steamed and dried root slices from Changbai Mountain, Jilin. In TCM theory, Hong Shen is warm in nature, sweet and slightly bitter, and enters the spleen, lung, and heart channels. Traditionally associated with supporting qi and warmth, these 1.0cm slices are suited for cooking, soup, and wine infusion. Store in a cool, dry place.

Key Selling Points

• Identified as Hong Shen (红参), the steamed and dried root of Panax ginseng
• Sourced from Changbai Mountain, Jilin, a classic ginseng growing region
• Uniform 1.0cm slices in a 25g bottle for convenient measured use
• Traditional TCM herb associated with the spleen, lung, and heart channels
• Suited to cooking, soup, decoction, and traditional wine infusion

Quality & Sensory

The slices are typically reddish-brown to amber, firm and slightly translucent, with a faint sweet ginseng aroma. When decocted or simmered, the liquid is typically mild, sweet, and slightly bitter with a warming herbal character.

Technical Specifications

Usage Scenarios

• Simmered in soups and stews
• Decocted as a traditional herbal tea
• Used in congee
• Infused in traditional wine preparations
• Added to slow-cooked culinary dishes

Traditional Uses

In TCM practice, Hong Shen is traditionally used in decoctions and soups, often paired with herbs such as Huang Qi or Gou Qi Zi. It is also commonly infused in wine or added to congee during cooler seasons. Traditional texts associate it with warming and supporting qi, and it is used in small amounts in daily food preparations.

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