Changbai Mountain Ginseng Rootlets Dried Ren Shen Xu for Wine and Soup

Dried Ginseng Rootlets, known in TCM as Ren Shen Xu (人参须), from Panax ginseng, are fine fibrous root pieces from Changbai Mountain in Jilin. In TCM theory, ginseng rootlets are considered sweet and slightly warm, entering the spleen, lung, and heart channels. Traditionally used to support qi and gently tonify, they are commonly added to soups, decoctions, or wine. Store in a cool, dry place and use as a culinary or traditional herbal ingredient.

Key Selling Points

• Dried rootlets of Panax ginseng from Changbai Mountain, Jilin
• Known in TCM as Ren Shen Xu (人参须)
• Fine fibrous root form with a pale yellow color
• Traditionally used in soups, decoctions, and infused wine
• 24-month shelf life when kept cool and dry

Quality & Sensory

The rootlets are typically pale yellow to light tan, thin, and fibrous in texture. They have a mild earthy ginseng aroma. When simmered in soup or decocted, they contribute a subtle sweet and slightly bitter herbal taste. Color and aroma may vary slightly between batches.

Technical Specifications

Usage Scenarios

• Add to chicken or pork soup during simmering
• Simmer in a traditional herbal decoction
• Infuse in wine for traditional ginseng wine
• Use in congee or rice porridge
• Include in seasonal tonic food preparations

Traditional Uses

In TCM theory, Ren Shen Xu is traditionally used to gently support qi and tonify the spleen and lungs. It is often simmered in soups with chicken or lean pork, decocted with other herbs, or infused in wine. Folk practice sometimes pairs it with goji berries or red dates in daily tonic teas and congee.

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