Red Ginseng Slices 25g Jar Jilin Hong Shen for Soup and Wine Soaking Large Slices

Red Ginseng Slices, known in TCM as Hong Shen (红参), from Panax ginseng, are steamed and dried root slices produced in Jilin, China. In TCM theory, red ginseng is considered warm in nature, sweet and slightly bitter in flavor, and traditionally associated with the spleen, lung, and heart channels. These 1.0 cm large slices are suited for simmering in soups, soaking in wine, or preparing traditional decoctions.

Key Selling Points

• Identified as Hong Shen (红参), the steamed and dried root of Panax ginseng
• Sourced from Jilin, a well-known ginseng-growing region in Northeast China
• Cut into large 1.0 cm slices for easy use in soups and wine soaking
• Packed in a resealable jar to help protect aroma and texture
• Traditionally used in TCM warming tonic preparations and seasonal soups

Quality & Sensory

The slices are typically reddish-brown to deep amber with a firm, slightly leathery texture and a faint sweet, earthy ginseng aroma. When simmered in soup or decocted, they impart a mild bittersweet taste with a lingering warmth. Actual color and aroma may vary slightly by batch.

Technical Specifications

Usage Scenarios

• Simmered in chicken or pork soup
• Soaked in rice wine or grain liquor
• Prepared as a traditional decoction
• Added to congee during cooking
• Used in seasonal warming food preparations

Traditional Uses

In TCM theory, red ginseng is traditionally used in warming tonic decoctions and soups, often paired with chicken, pork, or jujube. It is commonly simmered slowly or soaked in wine for seasonal nourishment. Traditional practice favors small amounts in long-cooked soups rather than strong rapid brews.

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