Dried Cistanche Root Slices Rou Cong Rong for Herbal Tea Soup and Wine Soaking 500g

Dried Cistanche Root Slices, known in TCM as Rou Cong Rong (肉苁蓉), from Cistanche deserticola. These sun-dried slices from Inner Mongolia Alxa are a classic kidney-tonifying herb in TCM theory, traditionally associated with warm, sweet, and salty properties entering the kidney and large intestine channels. Mild in aroma and free of sulfur, they are commonly used in decoctions, soups, teas, and herbal wine preparations.

Key Selling Points

• Identified in TCM as Rou Cong Rong (肉苁蓉), Cistanche deserticola stem slices
• Sourced from the Alxa region of Inner Mongolia and sun-dried without sulfur
• Traditionally used in TCM to support kidney yang and nourish essence
• Mild natural aroma with no harsh or sulfurous odor
• Versatile form for teas, soups, congee, and herbal wine soaking

Quality & Sensory

The slices are typically tan to brownish with a slightly fibrous, leathery texture. They have a mild, earthy aroma without sulfurous notes. When decocted or simmered, the brew is typically lightly sweet and bland with a soft, woody undertone.

Technical Specifications

Usage Scenarios

• Simmered in herbal decoctions with other TCM herbs
• Added to soups and broths
• Steeped in hot water as a daily herbal tea
• Cooked into congee
• Soaked in wine as a traditional herbal preparation

Traditional Uses

In TCM theory, Rou Cong Rong is traditionally used to warm and tonify kidney yang, nourish essence and blood, and moisten the intestines. It is commonly decocted alone or paired with herbs such as Gou Qi Zi (goji berries) and Shan Yao. Traditional preparations include soups, congee, and herbal wine soaking, often used seasonally in autumn and winter.

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