Steamed Black Soybeans with Aged Tangerine Peel Ready to Eat 200g Traditional Chinese Herbal Snack

Steamed Black Soybeans with Aged Tangerine Peel, known in TCM as Hei Dou (黑豆) and Chen Pi (陈皮), combines Glycine max and Citrus reticulata in a traditional ready-to-eat form. The black soybeans are prepared by old-method steaming with aged tangerine peel for a chewy, savory snack. In TCM theory, black soybeans are associated with the Kidney channel and tangerine peel with the Spleen and Lung channels. Traditionally used as a nourishing daily food. No additives and no cooking required.

Key Selling Points

• Made from black soybeans and aged tangerine peel only
• Traditional old-method steaming process
• Ready to eat with no cooking required
• No additives or preservatives
• Convenient 200g resealable pouch for daily use

Quality & Sensory

The steamed black soybeans are typically deep black with a firm, chewy texture. The aged tangerine peel adds a warm citrus aroma and a mildly sweet, savory flavor. The combination is typically enjoyed as a ready-to-eat snack with a balanced, earthy taste.

Technical Specifications

Usage Scenarios

• Ready-to-eat snack
• Added to congee or rice dishes
• Paired with tea as a light refreshment
• Included in homemade soup or stew

Traditional Uses

In TCM theory, black soybeans are traditionally used to support Kidney health and are often prepared in soups, congee, or decoctions. Aged tangerine peel is traditionally used to support digestion and is commonly paired with beans and grains. This ready-to-eat preparation combines both ingredients in a convenient form for daily snacking or adding to meals.

FAQ Q&A