Red Yeast Rice Powder Hong Qu Mi Fen Natural Coloring for Baking Braised Dishes 500g

Red Yeast Rice Powder, known in TCM as Hong Qu (红曲), also called Hong Qu Mi Fen (红曲米粉), prepared from rice fermented with Monascus purpureus. This fine reddish-purple powder is a traditional Chinese culinary and herbal ingredient, traditionally associated with invigorating blood and supporting healthy digestion in TCM theory. Widely valued as a natural coloring and flavoring agent, it is commonly used in braised dishes, baking, and traditional food preparation. This product is a food-grade raw ingredient and is not intended to replace medication.

Key Selling Points

• Traditional fermented red yeast rice powder known in TCM as Hong Qu (红曲)
• Fine reddish-purple powder derived from rice fermented with Monascus purpureus
• Natural coloring agent for red velvet cakes, braised meats, and traditional dishes
• No added artificial colors, sold as a raw food-grade agricultural product
• Versatile culinary ingredient for baking, braising, and traditional Chinese cooking

Quality & Sensory

Typically a deep reddish-purple to dark red fine powder with a mild, slightly fermented aroma. When mixed into doughs or braising liquids, it typically imparts a rich red hue and a subtle earthy, umami-like taste.

Technical Specifications

Usage Scenarios

• Add to cake and dessert batters for natural red coloring
• Stir into braising liquids for red-braised meats and poultry
• Blend into marinades and sauces for traditional Chinese dishes
• Mix into dough for red-colored noodles or steamed buns

Traditional Uses

In traditional Chinese practice, Hong Qu has long been used both as a culinary coloring agent and as a herbal ingredient traditionally associated with promoting blood circulation and aiding digestion. It is a signature ingredient in red-braised dishes such as Hong Shao Rou and is traditionally added to fermented pastes, rice wines, and medicinal food recipes. In folk usage it is sometimes simmered into congee or decoctions alongside other herbs.

FAQ Q&A