Dried Seahorse for Soup and Wine Soaking Traditional Chinese Tonic 0.5-5g Sizes

Dried Seahorse, known in TCM as Hai Ma (海马), from Hippocampus species, is a dried marine product used in traditional Chinese wellness. In TCM theory it is considered sweet and warm, entering the Kidney and Liver channels. Traditionally associated with supporting yang and nourishing essence, it is commonly used in long-simmered soups or soaked in wine. Sold as dried whole seahorse in 0.5-1g, 1-2g, 2-3g, and 4-5g sizes.

Key Selling Points

• Dried whole seahorse, a traditional Chinese tonic ingredient
• Known in TCM as Hai Ma (海马), from Hippocampus species
• Sold in graded sizes from 0.5-1g to 4-5g per piece
• Traditionally used in soups and wine infusions
• Sourced from Shandong, China, with 36-month shelf life

Quality & Sensory

Dried seahorse is typically light tan to brownish in color with a firm, leathery texture and a mild marine aroma. When simmered in soup it contributes a subtle savory note; when soaked in wine it imparts a mild briny character. Color and size may vary slightly between pieces.

Technical Specifications

Usage Scenarios

• Simmered in traditional Chinese soups
• Soaked in wine for traditional tonic infusions
• Added to long-cooked decoctions
• Used in congee or nourishing broths

Traditional Uses

In TCM theory, Hai Ma is traditionally used to support kidney yang and nourish essence. It is commonly simmered in soups with herbs such as wolfberry or Chinese yam, or soaked in wine for daily tonic use. Traditional preparations often pair it with other kidney-tonifying herbs and are consumed in small amounts over time.

FAQ Q&A