Qian Shi (Euryale ferox) Dried Gorgon Nut — Zhaoqing Half-Split Kernels for Soup & Powder

Qian Shi (Euryale ferox), also known as Gorgon Nut or Fox Nut and called Jī Tóu Mǐ (鸡头米) in Chinese folk tradition, is the dried seed kernel of an aquatic food herb highly revered in Traditional Chinese Medicine (TCM). For centuries, Qian Shi has been prized as a gentle, astringent, and spleen-supporting herb, traditionally used to stabilize the kidneys, strengthen the spleen, and support healthy digestion. Its nature is sweet, astringent, and neutral, making it a mild yet nourishing food herb suited to long-term daily use. This batch comes from Zhaoqing, Guangdong, and is offered as half-split kernels that can also be ground into powder.

Key Selling Points

• Traditional food-herb (药食同源) ingredient
• Zhaoqing, Guangdong origin
• Half-split kernels, easy to cook or grind
• Low-temperature dried to preserve quality
• 500g pack for daily soups and congee

Quality & Sensory

Each batch is carefully dried at low temperature to preserve the kernels' pale ivory to creamy white color, firm yet slightly chalky texture, and mild, faintly nutty aroma. When simmered, the half-split kernels soften into a tender, chewy bite and release a gentle, subtly sweet and starchy flavor that thickens soups and congee without overpowering other ingredients. When ground into powder, they yield a fine, smooth, neutral-tasting flour that blends easily into drinks and porridge.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Congee and grain porridge
• Ground into powder for drinks or baking
• Seasonal slow-cooking and tonic dishes
• Soup-pack and medicinal food combos

Traditional Uses

In folk herbal practice, Qian Shi is decocted into soups, congee, and gentle tonic dishes to support daily nourishment and digestive comfort. It is a classic ingredient in Chinese medicinal food soups, where it pairs with ingredients like Chinese yam (Shan Yao), lotus seed, and jujube. As a daily food, it is simmered into sweet congee or savory broths, and in some regional traditions it is ground into powder and stirred into warm drinks for a smooth, comforting texture.

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