Ginseng Root Ren Shen 长白山人参 Whole Dried Root for Wine Infusion and Cooking 100g

Ginseng Root, known in TCM as Ren Shen (人参), from Panax ginseng, is a cultivated whole root grown in the Changbai Mountain region of Jilin, Northeast China. This is a farm-cultivated ginseng, not wild mountain ginseng. In TCM theory, ginseng is sweet and slightly bitter in flavor and traditionally associated with tonifying qi. Traditionally used in herbal wine, soups, and decoctions, it is a food-grade agricultural product for culinary and traditional herbal preparation.

Key Selling Points

• Cultivated Changbai Mountain ginseng from Jilin, Northeast China
• Whole dried root form, processed by traditional air-drying
• Known in TCM as Ren Shen (人参), the classic qi-tonifying root
• Suited for herbal wine infusion, soups, and slow-cooked decoctions
• Sold as a food-grade agricultural product, not a health supplement

Quality & Sensory

The dried root typically shows a pale yellow to light brown exterior with firm, dense texture and a faint earthy-ginseng aroma. When simmered or infused, it typically yields a mildly sweet, slightly bitter taste with a characteristic herbal warmth.

Technical Specifications

Usage Scenarios

• Infuse whole or sliced root into grain liquor for traditional ginseng wine
• Add to slow-simmered chicken or pork soups
• Simmer in herbal decoctions with other tonic roots
• Slice thinly for congee or culinary seasoning

Traditional Uses

In traditional Chinese practice, ginseng root is a staple of tonic cooking and folk herbalism. It is commonly paired with astragalus, goji berries, red dates, or angelica root in restorative soups and decoctions, and whole roots are a classic choice for steeping in liquor as ginseng wine. In Northeast China and Korea, ginseng chicken soup is a well-known seasonal dish, especially in autumn and winter.

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