Dried Velvet Antler Slices Red Powder Grade Jilin Specialty for Wine Infusion and Soup

Dried Velvet Antler Slices, known in TCM as Lu Rong (鹿茸), from Cervus nippon or Cervus elaphus, in thin red powder grade slice form. A traditional Jilin Northeast specialty used as a nourishing food ingredient. In TCM theory, velvet antler is warm, sweet and salty, associated with the Kidney and Governing Vessel channels. Traditionally used in wine infusion, soups, and decoctions for winter nourishment.

Key Selling Points

• Thin red powder grade slices of dried velvet antler
• Traditional Jilin Northeast China regional specialty
• In TCM theory, warm and sweet-salty, enters Kidney and Governing Vessel channels
• Suitable for wine infusion, soup, and decoction preparation
• Dried food ingredient with 12-month shelf life at room temperature

Quality & Sensory

Slices are typically pale amber to reddish-brown with a fine powdery surface texture. Aroma is mild and characteristic of dried antler. When simmered in soup or infused in wine, the preparation is typically mild and slightly savory with a subtle sweetness.

Technical Specifications

Usage Scenarios

• Simmered in soups with other herbs
• Infused in wine for traditional preparation
• Added to decoctions
• Used in congee
• Seasonal winter nourishment

Traditional Uses

In TCM theory, velvet antler is traditionally used in decoctions, soups, and wine infusions to support yang and nourish essence. It is commonly paired with ginseng, goji berry, and other warming herbs in winter tonic formulas. Folk practice often simmers thin slices slowly in soup or steeps them in rice wine for seasonal nourishment.

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