Dried Angelica Root Slices Dang Gui from Gansu Minxian for Herbal Soups and Decoctions

Dried Angelica Root Slices, known in TCM as Dang Gui (当归), from Angelica sinensis, are sliced roots sourced from Minxian, Gansu. In TCM theory, Dang Gui is warm and sweet with a tendency to enter the Liver, Heart, and Spleen channels. Traditionally used to nourish blood and invigorate circulation, these slices are commonly added to soups, decoctions, and congee. Store in a cool, dry place and use as a culinary or traditional herbal ingredient.

Key Selling Points

• Identified as Dang Gui (当归), the dried root slices of Angelica sinensis
• Sourced from Minxian, Gansu, a well-known traditional growing area for Angelica sinensis
• Sliced root form suited to decoctions, soups, and congee
• In TCM theory, warm and sweet with affinity for the Liver, Heart, and Spleen channels
• Traditionally used to nourish blood and support healthy circulation

Quality & Sensory

The slices are typically light brown to yellowish-brown with a firm, slightly fibrous texture. They have a characteristic sweet, earthy aroma. When decocted or simmered in soup, the liquid is typically mildly sweet and warming with a gentle herbal note.

Technical Specifications

Usage Scenarios

• Added to herbal soups and broths
• Simmered in traditional decoctions
• Cooked into congee
• Used in seasonal warming food preparations

Traditional Uses

In TCM and folk herbal practice, Dang Gui is traditionally used in decoctions and soups to nourish blood and invigorate circulation. It is commonly paired with Huang Qi and Dang Shen in tonic soups, or with ginger and lamb in warming seasonal dishes. It also appears in congee and long-simmered broths for general wellness support.

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