Huang Qi Dang Gui Dang Shen Combo (Astragalus, Angelica & Codonopsis) — Dried Food Herb Slices for Tea & Soup

Huang Qi Dang Gui Dang Shen Combo is a traditional food-herb trio of dried decoction pieces known in Traditional Chinese Medicine (TCM) as Huáng Qí (黄芪, Astragalus membranaceus root), Dāng Guī (当归, Angelica sinensis root head slices), and Dǎng Shēn (党参, Codonopsis pilosula root segments). Together they form a classic qi-and-blood nourishing pairing long prized in Chinese food wellness culture. Huang Qi is sweet and slightly warm, Dang Gui is sweet, pungent, and warm, and Dang Shen is sweet and neutral — a gentle, balanced combination traditionally used to support vitality, nourish blood, and harmonize the body's qi.

Key Selling Points

• Classic qi-and-blood food-herb trio
• Astragalus, Angelica and Codonopsis slices
• Each herb portioned at 250 g
• Sun-dried, new-crop quality
• Suitable for tea, soup and congee

Quality & Sensory

Each batch is sun-dried to preserve the herbs' natural character. Huang Qi slices show a pale yellow-tan color with a firm, slightly fibrous texture and a mild sweet, earthy aroma. Dang Gui head slices are warm brown with a rich, sweet-pungent fragrance. Dang Shen segments are ivory to light beige, smooth and slightly chewy. When decocted together, the trio yields a gently sweet, warming infusion with a rounded, earthy depth.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal tea blends
• Congee and grain porridge
• Seasonal slow-cooking
• Daily food-herb nourishment

Traditional Uses

In folk herbal practice, this trio is decocted into soups, congee, and gentle tonics to support daily qi and blood nourishment. Huang Qi, Dang Gui, and Dang Shen are commonly simmered with chicken or pork in traditional Chinese soup recipes, or brewed as a daily tea. They also appear in seasonal food-therapy formulas, often paired with jujube, goji berry, and ginger for a warming, balanced infusion.

FAQ Q&A