Fresh Deer Antler Velvet Sections Jilin Lu Rong for Soup and Wine Soaking 100g

Fresh Deer Antler Velvet, known in TCM as Lu Rong (鹿茸), from Cervus nippon or Cervus elaphus, is a young antler section harvested in Jilin. In TCM theory it is warm, sweet and salty, entering the Kidney and Governing Vessel channels. Traditionally associated with tonifying yang and nourishing essence and blood. Sold as fresh middle sections for cooking and soaking.

Key Selling Points

• Fresh deer antler velvet middle sections from Jilin
• Known in TCM as Lu Rong (鹿茸)
• Warm sweet salty nature enters Kidney and Governing Vessel channels
• Fresh form suited for soup cooking and wine soaking
• Sold by gram in 100g net weight

Quality & Sensory

Fresh deer antler velvet sections are typically pale amber to light brown with a soft velvety surface and a mild, faintly musky aroma. When simmered in soup, the broth is typically light and subtly sweet. Texture is tender and slightly gelatinous after long cooking.

Technical Specifications

Usage Scenarios

• Simmered in soup
• Soaked in wine
• Added to slow-cooked decoctions
• Used in seasonal nourishing dishes

Traditional Uses

In TCM tradition, Lu Rong is often simmered in soups with chicken or lean meat, or soaked in wine for daily sipping. It is traditionally paired with herbs such as Ren Shen (人参) or Gou Qi Zi (枸杞子) in warming tonic formulas. Folk practice favors it in winter seasonal cooking.

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