Huang Jing Gou Qi Gao (Polygonatum & Goji Herbal Paste) — Custom OEM Herbal Paste, 100g

Huang Jing Gou Qi Gao (黄精枸杞膏) is a traditional herbal paste made from two revered food-herb botanicals: Huang Jing (Polygonatum sibiricum, known as Siberian Solomon's Seal) and Gou Qi Zi (Lycium barbarum, known as Goji Berry). Crafted in Shandong using intangible cultural heritage paste-making techniques, this ready-to-eat herbal paste carries the sweet, neutral nature of Huang Jing and the sweet, balanced warmth of Goji, making it a gentle, nourishing daily tonic in Traditional Chinese Medicine (TCM) food wellness practice.

Key Selling Points

• Traditional herbal paste (膏方) made with Huang Jing and Gou Qi Zi
• Both ingredients are well-known food-herb (药食同源) botanicals
• Crafted in Shandong using intangible cultural heritage paste-making techniques
• Ready-to-eat (即食) format for convenient daily nourishment
• Custom OEM / private-label formulation available in bottled packaging

Quality & Sensory

This herbal paste presents as a thick, glossy, dark amber-brown concentrate with a smooth, syrupy body. It carries a deep, gently sweet aroma from slow-simmered Huang Jing and Goji, and tastes rich, mellow, and mildly sweet with subtle earthy undertones — a classic 膏方 sensory profile achieved through traditional low-heat reduction.

Technical Specifications

Usage Scenarios

• Daily ready-to-eat herbal nourishment by the spoonful
• Stirred into warm water as a soothing herbal drink
• Blended into congee, oatmeal, or yogurt
• Private-label / OEM custom formulation for wellness brands
• Seasonal tonic routine in autumn and winter

Traditional Uses

In folk herbal practice, Huang Jing and Gou Qi Zi have long been paired in slow-simmered pastes, congee, and longevity tonics. Huang Jing is traditionally associated with nourishing yin and supporting the Spleen and Lung, while Gou Qi Zi is traditionally linked to nourishing the Liver and Kidney and benefiting the eyes. Together they form a classic 膏方 combination enjoyed as a daily spoonful, stirred into warm water, or folded into congee during the cooler seasons.

FAQ Q&A