Fresh Northeast Ginseng Root Vacuum Packed Changbai Mountain Ginseng for Wine Soaking 20g

Fresh Northeast Ginseng Root, known in TCM as Ren Shen (人参), from Panax ginseng, is a vacuum-packed fresh root from Changbai Mountain in Jilin. In TCM theory it is sweet and slightly bitter with a warm nature, entering the spleen, lung, and heart channels. Traditionally used to support qi and vitality, it is commonly prepared in soups, decoctions, or wine infusions. This 20g fresh root is a food ingredient for cooking and traditional preparation.

Key Selling Points

• Fresh Panax ginseng root from Changbai Mountain, Jilin
• Vacuum-packed to help preserve freshness and moisture
• Known in TCM as Ren Shen (人参), a classic qi-supporting herb
• Suitable for wine soaking, soups, and decoctions
• 20g fresh root food ingredient for traditional preparation

Quality & Sensory

Fresh ginseng root is typically pale cream to light tan with a firm, moist texture and earthy, slightly sweet aroma. When cooked in soup or decocted, it lends a mild sweet-bitter taste with a lingering herbal warmth. Vacuum packing helps retain the root's natural moisture and fresh appearance.

Technical Specifications

Usage Scenarios

• Wine soaking
• Soup
• Decoction
• Congee
• Culinary use

Traditional Uses

In TCM tradition, fresh ginseng root is used in decoctions and soups to support qi and vitality. It is often paired with chicken or lean meat in double-boiled soups, or steeped in wine for seasonal tonics. Folk practice also includes adding thin slices to congee or simmering with goji berries and red dates.

FAQ Q&A