Deer Antler Blood Slices Lu Rong Xue Pian 50g Dried Slices for Soup and Wine Infusion

Deer Antler Blood Slices, known in TCM as Lu Rong (鹿茸), are thin dried slices of deer antler, traditionally sourced from sika or red deer and cut from the blood-rich upper portion. In TCM theory, Lu Rong is warm in nature and sweet and salty in flavor, traditionally associated with the Kidney and Liver channels. These slices are commonly simmered in soups or steeped in wine as part of traditional herbal practice. Store dry and use as part of a balanced lifestyle.

Key Selling Points

• Deer Antler Blood Slices known in TCM as Lu Rong (鹿茸)
• Thin red-pink slices cut from the blood-rich upper section of the antler
• Traditionally valued in TCM as a warm sweet-salty tonic herb
• Suitable for slow-simmered soups or traditional wine infusions
• Sourced from Jilin and sold as dried edible agricultural produce

Quality & Sensory

Slices typically show a reddish-pink hue with a fine honeycomb texture and a subtle gamey aroma. When slow-simmered, they typically yield a mild savory taste with a faintly sweet, mineral-like finish.

Technical Specifications

Usage Scenarios

• Simmered into nourishing herbal soups with chicken or pork
• Steeped in grain liquor for traditional antler wine
• Added to slow-cooked congee in small amounts
• Used in seasonal winter tonic broths

Traditional Uses

In TCM practice, Lu Rong is traditionally associated with tonifying Kidney Yang, strengthening sinews and bones, and supporting vitality during convalescence or cold seasons. Slices are traditionally simmered in double-boiled soups, added to medicinal wine, or ground into powder for use in classical formulas, often paired with herbs such as Goji Berry or Ginseng in winter tonics.

FAQ Q&A