Fu Shi Chang Qing Gao (Herbal Dampness-Clearing Paste) — 14-Herb Food-Herb Herbal Paste, 10g × 10 Sachets

Fu Shi Chang Qing Gao (茯湿畅清膏) is a traditional-style herbal paste (膏滋) crafted from fourteen food-herb (药食同源) botanicals, including Fu Ling (茯苓, Poria cocos), Huo Xiang (藿香, Agastache rugosa), Chi Xiao Dou (赤小豆, Vigna umbellata), Wu Zhi Mao Tao (五指毛桃, Ficus hirta), Dai Dai Hua (代代花, Citrus aurantium 'Daidai'), He Ye (荷叶, Nelumbo nucifera leaf), Chen Pi (橘皮, Citrus reticulata peel), and Mai Ya (麦芽, Hordeum vulgare sprout). Slow-simmered by traditional decoction and concentration methods, this ready-to-eat paste is prized in Chinese food-therapy culture as a gentle, dampness-transforming, spleen-supporting daily nourishment. Its overall nature leans mild, sweet, and slightly aromatic, making it a soothing companion for seasonal transitions and heavy, humid days.

Key Selling Points

• Fourteen food-herb (药食同源) botanicals in one traditional paste
• Slow-simmered by traditional 膏滋 decoction and concentration
• Portable 10g × 10 sachets — ready to eat, no brewing needed
• Centered on Fu Ling, Huo Xiang, and Chi Xiao Dou for dampness support
• Made in Hubei with sealed, room-temperature storage

Quality & Sensory

Each sachet holds a glossy, deep amber-brown paste with a smooth, syrupy body that clings gently to the spoon. The aroma is warm and layered — toasted grain from Mai Ya, bright citrus lift from Chen Pi and Dai Dai Hua, and a soft herbal sweetness from Fu Ling and Wu Zhi Mao Tao. On the tongue it is mildly sweet with a faintly tart, aromatic finish from Shan Zha and Xiang Yuan, leaving a clean, lightly herbal aftertaste rather than a cloying one.

Technical Specifications

Usage Scenarios

• Daily ready-to-eat nourishment during humid or rainy seasons
• Portable wellness support for travel, office, or commuting
• A gentle accompaniment after heavy or greasy meals
• Seasonal food-therapy routine alongside light, warm meals
• A convenient alternative for those who prefer not to brew loose herbs

Traditional Uses

In Chinese food-therapy tradition, pastes of this kind are built around Fu Ling and Chi Xiao Dou — two classic food herbs associated with transforming dampness and supporting the Spleen — then layered with aromatic botanicals such as Huo Xiang, Chen Pi, and Dai Dai Hua to gently move qi and refresh the middle. Wu Zhi Mao Tao and Bai Bian Dou are added for their traditional role in nourishing while draining, while Shan Zha, Mai Ya, and Lai Fu Zi are folk favorites for supporting digestion after rich meals. He Ye and Kun Bu round out the formula with their traditional cooling, softening character. In everyday practice, such pastes are taken by the spoonful, stirred into warm water, or enjoyed straight from the sachet as a daily tonic — a modern, portable echo of the old slow-simmered 膏方 tradition.

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