Adzuki Bean Chi Xiao Dou 500g Dried Red Beans for Soup Congee and Dessert Paste

Adzuki Bean, known in TCM as Chi Xiao Dou (赤小豆), from Vigna angularis, is the dried mature seed of a common culinary legume. In TCM theory it is considered sweet and sour in flavor with a neutral nature and is traditionally associated with the spleen and heart channels. These selected whole beans are a staple grain for soups, congee, and sweet bean paste, and can be stored refrigerated in a cool dry place.

Key Selling Points

• Selected new-crop adzuki beans with uniform whole seeds
• Botanical source Vigna angularis, known in TCM as Chi Xiao Dou (赤小豆)
• Traditional TCM grain valued in daily diet and seasonal cooking
• Versatile for soups, congee, red bean paste, and mixed grain dishes
• Food-grade agricultural product supplied in a 500g pack

Quality & Sensory

Typically deep red to dark reddish-brown with a smooth, hard, oblong seed shape and a mild earthy aroma. When simmered, the beans soften to a creamy texture with a gently sweet, nutty taste.

Technical Specifications

Usage Scenarios

• Simmer into red bean soup or dessert soup
• Cook with rice or millet for congee and mixed grain porridge
• Boil and mash into red bean paste for pastries and buns
• Combine with coix seed or lotus seed in traditional soup blends

Traditional Uses

In TCM practice, Chi Xiao Dou is traditionally used in dietary therapy, often simmered with coix seed (Yi Yi Ren) in classic dampness-draining soups and congees. It is a familiar ingredient in seasonal folk recipes such as summer red bean soup and winter warming grain porridge, and is widely cooked into sweet bean paste for traditional desserts.

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