Millettia Speciosa Root Niu Da Li Dried Sliced Root 500g for Soup and Herbal Wine

Millettia Speciosa Root, known in TCM as Niu Da Li (牛大力), from Millettia speciosa, is a dried root traditionally valued in southern Chinese herbal practice. In TCM theory it is considered sweet and neutral, traditionally associated with the lung and kidney channels. These dried root slices are commonly simmered in soups or steeped in herbal wine. Store frozen and use as part of a balanced traditional diet.

Key Selling Points

• Dried Millettia speciosa root slices known in TCM as Niu Da Li (牛大力)
• Traditionally used in Cantonese-style soups and herbal wine infusions
• In TCM theory considered sweet and neutral, associated with lung and kidney channels
• Sun-dried and pre-packaged root pieces ready for home decoction
• A classic southern Chinese tonic herb for seasonal family soup pots

Quality & Sensory

Typically pale yellowish-brown to light tan slices with a firm, starchy texture and a faint earthy aroma. When slow-simmered, the root typically yields a mild, slightly sweet and nutty taste that blends well with meats and other soup herbs.

Technical Specifications

Usage Scenarios

• Simmered in pork, chicken, or bone soups with other tonic roots
• Steeped or infused in grain alcohol for traditional herbal wine
• Added to slow-cooked herbal decoctions in autumn and winter
• Combined with beans or grains in nourishing home-style stews

Traditional Uses

In southern Chinese folk practice, Niu Da Li is a familiar soup herb, often paired with pork bones, chicken feet, or other roots such as yam and lotus seed for slow-simmered family soups. It is also traditionally steeped in rice or grain alcohol as a household herbal wine. In TCM theory it is regarded as sweet and neutral and traditionally associated with supporting the lung and kidney channels.

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