Dang Gui Slices (Angelica sinensis) — Gansu Minxian Dried Root Slices for Cooking & Tea

Dang Gui Slices (Angelica sinensis) are the dried root slices of a highly revered traditional food herb known in Traditional Chinese Medicine (TCM) as Dāng Guī (当归). Also called Female Ginseng, Dang Gui has been prized for centuries as a blood-nourishing, qi-harmonizing herb, traditionally used to support the Blood, warm the body, and restore gentle circulation. Its nature is sweet, pungent, and warm, making it a deeply nourishing herb for building vitality and supporting women's wellness. This batch is sourced from Minxian, Gansu — the most celebrated origin for Dang Gui in China — and sliced from whole roots for cooking, decoction, and daily nourishment.

Key Selling Points

• Sourced from Minxian, Gansu — the classic Dang Gui origin
• Whole-root slices (head, body, and tail) for balanced character
• Traditional blood-nourishing food herb
• Angelica sinensis, food-herb (药食同源) ingredient
• Ideal for soups, stews, congee, and herbal teas

Quality & Sensory

Each batch is carefully sliced and dried to preserve its warm tan-to-amber color, firm yet pliable texture, and distinctive sweet, earthy aroma with a hint of spice. When simmered in soup or decocted, the slices soften and release a rich, gently sweet flavor with a warm, lingering finish, deepening the body of broths and tonics without overpowering other ingredients.

Technical Specifications

Usage Scenarios

• Chinese-style soup and stew
• Herbal tea blends
• Congee and grain porridge
• Medicinal food tonic cooking
• Seasonal slow-cooking

Traditional Uses

In folk herbal practice, Dang Gui is decocted into soups, stews, and longevity tonics to nourish the Blood, warm the body, and support gentle circulation. It is a classic ingredient in Chinese medicinal food cooking, where it pairs with astragalus, jujube, goji berry, and ginger in chicken or lamb soup. As a daily tea, it is brewed alone or blended with red dates and longan for a warm, sweet infusion, especially favored during the cooler months and after childbirth in traditional confinement cooking.

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