Wuzhimaotao Chixiaodou Herbal Paste (Radix Fici Simplicissimae & Vigna umbellata) — Steamed Damp-Clearing Wellness Paste, 220g

Wuzhimaotao Chixiaodou Herbal Paste (五指毛桃赤小豆膏) is a steamed, ready-to-eat traditional herbal paste made from a food-herb (药食同源) blend centered on Wǔ Zhǐ Máo Táo (五指毛桃, Radix Fici Simplicissimae) and Chì Xiǎo Dòu (赤小豆, Vigna umbellata), combined with mulberry, Poria cocos, longan aril, tangerine peel, and hawthorn. In Traditional Chinese Medicine (TCM), this combination is traditionally associated with gently supporting the Spleen, transforming dampness, and harmonizing the middle burner. Its nature is mild and balanced, making it a gentle daily paste for seasonal damp-weather nourishment.

Key Selling Points

• Food-herb (药食同源) blend centered on Wuzhimaotao and Chixiaodou
• Steamed (蒸制) traditional paste-making process
• Ready-to-eat (即食) paste in a 220g round jar
• Also contains mulberry, Poria, longan, tangerine peel, and hawthorn
• Made in Anhui, China; sealed and stored cool and dry

Quality & Sensory

Each jar holds a smooth, dense paste with a deep amber-to-dark brown color and a glossy, syrupy sheen. The steamed process gives it a rich, rounded aroma with notes of longan sweetness, tangerine peel brightness, and a faint earthy undertone from Wuzhimaotao and Poria. On the palate it is thick and velvety, mildly sweet with a gentle hawthorn tartness and a soft, lingering herbal finish.

Technical Specifications

Usage Scenarios

• Daily ready-to-eat herbal paste taken by the spoon
• Dissolved in warm water as a gentle herbal drink
• Stirred into congee or warm grain porridge
• Seasonal damp-weather wellness routine
• Shared as a traditional food-herb gift jar

Traditional Uses

In folk herbal practice, pastes like this are prepared by slow-steaming food-herb ingredients into a thick, shelf-stable tonic. Wuzhimaotao is traditionally used in southern Chinese soup culture, where it is simmered with pork or chicken for a fragrant, coconut-like broth. Chixiaodou and Poria are classic companions in damp-season cooking, while longan, mulberry, tangerine peel, and hawthorn add sweetness and balance. This paste places that same tradition into daily life: a spoonful in warm water, a stir into congee, or a small serving taken directly from the jar.

FAQ Q&A