Dried Polygonatum Slices Huang Jing 熟黄精 TCM Herbal Tea and Wine Ingredient 500g

Dried Polygonatum Slices, known in TCM as Huang Jing (黄精), from Polygonatum species rhizome. These cooked slices are traditionally processed by steaming and drying, yielding a dark, moist-looking cut prized in Chinese herbal practice. In TCM theory, Huang Jing is sweet in flavor and associated with tonifying qi and nourishing yin. Traditionally used in decoctions, herbal wines, and slow-cooked soups. Store frozen to preserve freshness.

Key Selling Points

• Cooked Huang Jing slices prepared from Polygonatum rhizome for traditional herbal use
• Known in TCM as Huang Jing (黄精), a classic qi and yin nourishing root
• Sulfur-free drying process with no sulfur fumigation applied
• Suitable for herbal wine soaking, decoctions, and slow-cooked soups
• Pre-packaged 500g lot with 12-month shelf life under frozen storage

Quality & Sensory

Cooked Huang Jing slices typically appear dark brown to blackish with a slightly glossy, pliable yet firm texture. The aroma is typically sweet and caramel-like, and the taste after simmering is traditionally described as sweet, mellow, and mildly sticky.

Technical Specifications

Usage Scenarios

• Simmer in herbal soups with poultry or pork
• Steep or soak in liquor for traditional herbal wine
• Add to congee or slow-cooked tonics
• Use in daily herbal tea blends

Traditional Uses

In TCM practice, Huang Jing is traditionally associated with tonifying qi, nourishing yin, and moistening the lungs. Cooked slices are commonly simmered in soups, added to congee, or soaked in liquor as a traditional tonic wine. It is often paired with goji berries, astragalus, or dried longan in classic herbal combinations, and is a familiar ingredient in autumn and winter nourishing dishes.

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