Chi Xiao Dou (Vigna umbellata) — Dried Red Adzuki Beans for Soup, Congee & Five-Grain Grinding

Chi Xiao Dou (Vigna umbellata), commonly known in English as red adzuki bean or rice bean, is the dried seed of a highly revered food herb known in Traditional Chinese Medicine (TCM) as Chì Xiǎo Dòu (赤小豆). For centuries, Chi Xiao Dou has been prized as a gentle, water-regulating, and dampness-draining food herb, traditionally used to support fluid balance, soothe swelling, and nourish the Spleen. Its nature is sweet, sour, and neutral, making it a mild yet profoundly useful ingredient for daily nourishment and seasonal food therapy.

Key Selling Points

• Traditional food-herb (药食同源) ingredient
• Dried red adzuki beans, new-crop quality
• Vigna umbellata, 500g per pack
• Suitable for soup, congee, and five-grain grinding
• Clean, food-grade agricultural product

Quality & Sensory

Each batch is carefully sorted and dried to preserve its deep reddish-brown color, smooth glossy skin, and firm, uniform texture. The beans carry a mild, earthy aroma. When simmered, they soften to a creamy consistency and release a gentle, subtly sweet, nutty flavor that blends beautifully into broths, congee, and grain powders without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Congee and grain porridge
• Five-grain grinding and grain powders
• Herbal tea blends
• Seasonal dampness-clearing food therapy

Traditional Uses

In folk herbal practice, Chi Xiao Dou is decocted into soups, congee, and gentle tonics to support daily nourishment and fluid balance, especially during humid seasons. It is a classic ingredient in dampness-clearing soup packs, where it pairs with ingredients like Job's Tears (Yi Yi Ren), Poria (Fu Ling), and adzuki bean skin. As a daily food, it is cooked alone or blended with rice, millet, and other grains for a light, mildly sweet congee.

FAQ Q&A