Sichuan Cyathula Root Chuan Niu Xi Dried Sliced Herb 500g for Decoction and Culinary Use

Sichuan Cyathula Root, known in TCM as Chuan Niu Xi (川牛膝), from Cyathula officinalis, is supplied as naturally sun-dried, sulfur-free sliced root pieces. In TCM theory it is traditionally associated with the liver and kidney channels and is valued in classical formulas. This 500g pack is sold as a raw culinary botanical for cooking and decoction, not as a medicine.

Key Selling Points

• Authentic Chuan Niu Xi (川牛膝) sourced from Sichuan
• Botanical source Cyathula officinalis, dried root slices
• Naturally sun-dried and sulfur-free processing
• Traditional TCM herb used in decoctions and herbal cooking
• 500g resealable pack suitable for regular household use

Quality & Sensory

The slices typically show a grayish-yellow to brownish surface with a firm, fibrous texture and a faint earthy aroma. When simmered, the root typically yields a mild, slightly sweet and bitter herbal taste with a softening texture.

Technical Specifications

Usage Scenarios

• Simmered into traditional herbal decoctions
• Added to slow-cooked soups and broths
• Used in congee and seasonal tonic cooking
• Combined with other TCM herbs in classic formulas

Traditional Uses

In TCM practice, Chuan Niu Xi is traditionally used in decoctions and medicinal soups, often paired with herbs such as Du Zhong or Sang Ji Sheng in tonifying formulas. It is traditionally associated with supporting the lower body in classical theory and is commonly cooked into autumn and winter tonic broths. Preparation typically involves simmering the slices with other ingredients.

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