Fresh Ginseng Root Whole with Soil Changbai Mountain Ren Shen for Wine and Soup

Fresh Ginseng Root, known in TCM as Ren Shen (人参), from Panax ginseng, is a whole fresh root with soil from Changbai Mountain in Jilin. In TCM theory it is sweet and slightly bitter, warm in nature, and enters the spleen, lung, and heart channels. Traditionally used to support qi and vitality, it is commonly prepared in soups, decoctions, or wine. Refrigerate and use promptly.

Key Selling Points

• Whole fresh ginseng root with natural soil, one branch per 250g unit
• Sourced from Changbai Mountain, Jilin, a classic ginseng growing region
• Fresh raw form suited for home cooking, soup, and traditional wine infusion
• In TCM theory, sweet and slightly bitter, warm nature, enters spleen lung and heart
• Refrigerate at -2 to 0°C and use within about 7 days for best freshness

Quality & Sensory

Fresh ginseng root typically shows a pale beige to light tan surface with earthy soil still attached. The root is firm and dense, with a mild earthy aroma and a slightly sweet then bitter taste when decocted or cooked in soup. Natural red rust marks or scars may appear and are normal for fresh roots.

Technical Specifications

Usage Scenarios

• Add to chicken or pork soup for a traditional ginseng broth
• Simmer in a decoction with other herbs
• Infuse in baijiu or rice wine for traditional ginseng wine
• Cook into congee or restorative rice porridge
• Use in seasonal home cooking as a fresh root ingredient

Traditional Uses

In TCM tradition, fresh Ren Shen is often used in soups and decoctions to support qi and vitality, especially during cooler seasons or after exertion. It is commonly paired with chicken, pork, or goji berries in slow-cooked broths. Some households also infuse the whole root in wine for long-term traditional use. Fresh root is valued for its moist nature compared with dried ginseng.

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