Sichuan Mai Dong Dried Ophiopogon Root 100g Bag for Tea Soup and Congee

Dried Sichuan Ophiopogon Root, known in TCM as Chuan Mai Dong (川麦冬), from Ophiopogon japonicus. These whole dried root tubers are a classic Chinese herbal ingredient traditionally valued for their sweet and slightly bitter flavor with a cool nature, associated in TCM theory with nourishing yin and moistening the lungs. Traditionally simmered in teas, soups, and congee. Not a substitute for medicine; unsuitable during pregnancy and breastfeeding.

Key Selling Points

• Authentic Chuan Mai Dong (川麦冬) dried root tubers sourced from Sichuan
• Botanical source Ophiopogon japonicus with whole unprocessed root form
• Sulfur-free drying preserves the natural pale color and mild aroma
• In TCM theory traditionally associated with nourishing yin and moistening the lungs
• Versatile for herbal tea, slow-cooked soups, and rice congee

Quality & Sensory

Typically pale yellowish-white to light yellow translucent tubers with a plump, slightly flexible texture and a faint sweet herbal aroma. When simmered or steeped, the roots typically yield a mild, subtly sweet taste with a faintly bitter finish.

Technical Specifications

Usage Scenarios

• Steep in hot water as a mild daily herbal tea
• Add to slow-cooked soups with lean pork or chicken
• Simmer with rice for a nourishing congee
• Combine with other herbs in traditional decoctions

Traditional Uses

In TCM practice, Mai Dong is traditionally used in yin-nourishing decoctions and is a common ingredient in classic formulas such as Sheng Mai San, paired with Ren Shen and Wu Wei Zi. It is also a familiar household ingredient for autumn and winter soups and congees, often combined with Yu Zhu, Sha Shen, or lily bulb in moistening recipes.

FAQ Q&A