Dried Burdock Root Slices Low Temperature Baked Niu Bang Pian for Herbal Soups and Teas

Dried Burdock Root Slices, known in TCM as Niu Bang Pian (牛蒡片), from Arctium lappa. These low-temperature baked root slices are a traditional herbal food ingredient used in Chinese wellness cooking. In TCM theory, burdock root is associated with a mild, slightly cooling nature and the Lung and Stomach channels. Traditionally used in decoctions, soups, and daily teas, it is valued as a gentle botanical for seasonal herbal preparations.

Key Selling Points

• Identified in TCM as Niu Bang Pian (牛蒡片), the dried root slices of Arctium lappa
• Low-temperature baking preserves the natural character of the root
• Traditional herbal ingredient used in Chinese decoctions and soups
• Sold as loose bulk dried slices in a resealable bag
• Suitable for everyday herbal cooking and tea preparation

Quality & Sensory

The slices are typically light tan to pale brown with a firm, slightly fibrous texture. They have a mild earthy aroma and a subtly sweet, gentle taste when simmered in water or added to soups. Color and texture may vary slightly between batches due to natural growing conditions.

Technical Specifications

Usage Scenarios

• Simmered in herbal decoctions
• Added to soups and broths
• Cooked in congee
• Brewed as a daily herbal tea
• Used in seasonal culinary preparations

Traditional Uses

In TCM and folk herbal practice, burdock root slices are traditionally simmered in water or added to soups and congee. They are often combined with other mild herbs and foods for seasonal wellness preparations. Traditionally associated with supporting the body's natural balance during changing seasons, they are used as a gentle everyday herbal ingredient rather than a strong medicinal decoction.

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