Wild-Grade Corydalis Yanhusuo Rhizome 500g Vinegar-Processed Yuan Hu TCM Decoction Herb

Vinegar-processed Corydalis Rhizome, known in TCM as Yan Hu Suo (延胡索) or Yuan Hu (元胡), from Corydalis yanhusuo. These dried, vinegar-stir-fried slices are a classic Chinese herbal material traditionally associated with moving qi and easing discomfort in the chest, abdomen, and limbs. In TCM theory it is pungent, bitter, and warm, entering the liver, spleen, and heart channels. Traditionally prepared in decoctions or powders under the guidance of a qualified herbal practitioner.

Key Selling Points

• Wild-grade Yan Hu Suo (延胡索) rhizome slices prepared by traditional vinegar stir-frying
• Botanical source Corydalis yanhusuo, a core TCM herb for qi and blood movement
• Zun-gu traditional processing with drying and sun-curing methods
• Pre-packaged 500g bulk format suited to decoction pieces and herbal formulas
• Traditionally paired with herbs like Angelica, Chuanxiong, and Cyperus in classical decoctions

Quality & Sensory

Typically irregular yellowish-brown slices with a firm, dense texture and a subtle vinegar aroma from processing. When decocted, the liquid typically takes on a light golden-brown tone with a mildly bitter, pungent taste and faint sour undertone.

Technical Specifications

Usage Scenarios

• Simmered into traditional herbal decoctions under practitioner guidance
• Ground into powder for use in classical TCM formulas
• Combined with other herbs in soup or congee recipes from traditional cuisine
• Stored frozen to maintain freshness between uses

Traditional Uses

In TCM practice, vinegar-processed Yan Hu Suo is traditionally associated with invigorating blood, moving qi, and alleviating pain in the chest, epigastrium, hypochondrium, and limbs. It appears in classical formulas such as Shao Yao Gan Cao Tang additions and is often combined with Chuanxiong, Dang Gui, or Xiang Fu. Traditionally simmered in decoctions or taken as powder; use only under professional herbal guidance.

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