Dried Northeast White Ginseng Whole Roots Large Grade for Soup and Wine Making

Dried Northeast White Ginseng, known in TCM as Bai Shen (白参), from Panax ginseng. These whole large-grade roots are a traditional Chinese herbal decoction piece used in soups and wine infusions. In TCM theory, white ginseng is considered sweet and slightly warm, entering the spleen, lung, and heart channels. Traditionally associated with supporting vitality and healthy qi. Store in a cool dry place and use as a culinary herb.

Key Selling Points

• Whole large-grade white ginseng roots from Northeast China
• Traditional TCM herb known as Bai Shen (白参)
• Dried whole roots suitable for soup and wine infusion
• Sold as an edible agricultural product in 40 roots per jin pack
• Store in a cool dry place away from moisture

Quality & Sensory

These dried whole ginseng roots typically show a light beige to pale tan color with a firm, woody texture and visible concentric rings. The aroma is earthy and subtly sweet. When simmered in soup or infused in wine, the prepared liquid is typically mild, slightly bitter, and gently sweet.

Technical Specifications

Usage Scenarios

• Simmered in chicken or pork soup
• Infused in rice wine or grain liquor
• Added to herbal decoctions
• Used in slow-cooked congee

Traditional Uses

In TCM theory, white ginseng is traditionally used in decoctions and soups to support healthy qi and vitality. It is commonly simmered with chicken, pork, or congee, and sometimes infused in wine. Traditional pairings include jujube, goji berry, and astragalus. It is often used seasonally in warming soups during cooler months.

FAQ Q&A