Tongcao Rice Paper Pith Slices 通草片 500g Dried Herb for Culinary Decoctions

Tongcao Slices, known in TCM as Tong Cao (通草), are the dried stem pith of Tetrapanax papyrifer, offered as light white cylindrical slices. In TCM theory this herb is sweet and bland in flavor with a cool nature, traditionally associated with the lung and stomach channels. Sold as a raw culinary botanical for decoction and soup preparation, it is not a substitute for medicine and is unsuitable during pregnancy and breastfeeding.

Key Selling Points

• Dried Tong Cao (通草) stem pith slices, a classic raw herb in the Chinese herbal repertoire
• Botanical source Tetrapanax papyrifer, the rice paper plant
• Sweet and bland flavor with a cool nature in TCM theory, entering the lung and stomach channels
• Light, porous white pith pieces that are easy to portion for soups and decoctions
• Suitable for culinary use in herbal soups and traditional decoctions

Quality & Sensory

Typically pale white to ivory in color with a light, papery, slightly spongy texture and a faint neutral aroma. When simmered, the pith softens and imparts a very mild, bland taste that blends quietly into broths.

Technical Specifications

Usage Scenarios

• Simmered in herbal soups with pork, poultry, or fish
• Added to traditional decoctions prepared at home
• Cooked into nourishing congee alongside other culinary herbs
• Used in seasonal family soup recipes

Traditional Uses

In traditional Chinese practice, Tong Cao is a mild, bland herb commonly added to family soups and decoctions, often paired with ingredients such as Wang Bu Liu Xing or pig trotters in postpartum-style broths. Its neutral character makes it a quiet background herb in culinary formulas, and it is traditionally simmered rather than eaten raw. Use follows conventional home cooking amounts.

FAQ Q&A