Wild Millettia Root Niu Da Li 500g Dried Millettia specisa Root Slices for Herbal Soup and Wine Soaking

Millettia Root, known in TCM as Niu Da Li (牛大力), from Millettia specisa, is the dried root of a climbing legume traditionally valued in southern Chinese herbal practice. In TCM theory it is considered sweet and neutral, traditionally associated with the lung and kidney channels. These starchy root sections are commonly simmered in soups or soaked in wine. Store in a cool dry place.

Key Selling Points

• Wild-harvested starchy Millettia root sections dried for herbal use
• Botanical source Millettia specisa known in TCM as Niu Da Li 牛大力
• Traditionally used in Cantonese soups and medicinal wine soaking
• Cut into convenient small sections for decoction and slow cooking
• Sold as dried edible agricultural product with 12-month shelf life

Quality & Sensory

Dried sections typically show a pale yellowish-white starchy interior with a firm dense texture and a faint earthy legume aroma. When simmered in soup, the root typically yields a mild sweet starchy flavor and softens with prolonged cooking.

Technical Specifications

Usage Scenarios

• Simmered in pork or chicken herbal soups
• Soaked in liquor for traditional herbal wine
• Added to slow-cooked decoctions with other roots
• Used in seasonal nourishing family dishes

Traditional Uses

In southern Chinese folk practice, Niu Da Li is a familiar soup ingredient, often paired with pork bones, chicken, or other roots such as yam and lotus seed for slow simmering. It is also a classic choice for home wine soaking. Traditionally associated with supporting the body's natural strength and comfort in TCM theory, it is especially popular in humid seasons and family nourishing dishes.

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