Changbai Mountain Ginseng Rootlets Dried for Soup and Wine Traditional Herbal Use 100g

Dried Changbai Mountain Ginseng Rootlets, known in TCM as Ren Shen Xu (人参须), from Panax ginseng. These fine rootlets are a traditional decoction piece from Jilin, China, valued in TCM theory for their sweet, slightly bitter flavor and warm nature entering the spleen, lung, and heart channels. Traditionally used to support qi and vitality in daily herbal preparations. Sold as a food agricultural product for soup, wine infusion, or decoction.

Key Selling Points

• Authentic Changbai Mountain ginseng rootlets from Jilin province
• Traditional TCM decoction piece known as Ren Shen Xu (人参须)
• Fine rootlets ideal for slow simmering in soups and broths
• Commonly used to infuse in wine for traditional herbal preparations
• Sold as a 100g food agricultural product for everyday kitchen use

Quality & Sensory

The rootlets are typically slender, light beige to pale yellow, and dry with a fibrous, slightly brittle texture. They carry a mild earthy, sweet ginseng aroma. When simmered in soup or decocted, the liquid is typically light golden with a gentle sweet and subtly bitter herbal taste.

Technical Specifications

Usage Scenarios

• Simmered in chicken or pork soup as a traditional herbal broth
• Infused in wine for traditional home preparations
• Decocted alone or with other herbs as a daily herbal drink
• Added to congee during cooking for a mild herbal note

Traditional Uses

In TCM theory, ginseng rootlets are traditionally used in decoctions and soups to support qi and vitality. They are commonly simmered with chicken, pork, or goji berries, or infused in wine for seasonal nourishment. Folk practice often pairs them with astragalus or jujube in slow-cooked broths.

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