Dried Angelica Sinensis Root Slices Dang Gui Head Grade Gansu Minxian 500g

Dried Angelica sinensis root slices, known in TCM as Dang Gui (当归), from Angelica sinensis. Sourced from Minxian, Gansu, these hand-processed head-grade slices are a classic Chinese herbal decoction piece. In TCM theory, Dang Gui is warm and sweet, traditionally associated with the Liver, Heart, and Spleen channels. Commonly simmered in soups, congee, or herbal decoctions as a nourishing traditional food ingredient.

Key Selling Points

• Single herb Angelica sinensis root slices, TCM name Dang Gui (当归)
• Head-grade selected slices from Minxian, Gansu, a well-known Dang Gui growing region
• Hand-processed and sulfur-free, sold as loose bulk decoction pieces
• Warm sweet TCM nature traditionally linked to Liver, Heart, and Spleen channels
• Versatile for soups, congee, and herbal decoctions in traditional home cooking

Quality & Sensory

Slices are typically light yellowish-brown to tan with a firm, slightly oily texture and a characteristic sweet, earthy aroma. When simmered, they impart a mild sweet and warming herbal taste to soups and decoctions. Color and aroma may vary slightly between batches as a natural agricultural product.

Technical Specifications

Usage Scenarios

• Simmered in traditional herbal soups with meat or vegetables
• Added to congee during cooking
• Used in multi-herb decoctions
• Combined with other herbs in seasonal nourishing dishes

Traditional Uses

In TCM and folk practice, Dang Gui is traditionally used in decoctions and soups, often paired with herbs such as Huang Qi, Gou Qi Zi, or Chuan Xiong. It is commonly added to chicken or lamb soup, congee, and seasonal nourishing dishes. Traditional preparations typically involve simmering the slices for an extended period to extract their sweet, warming character.

FAQ Q&A