Chuan Po Shi Root (Cudrania cochinchinensis) — Dried TCM Herb, Powder Available

Chuan Po Shi (穿破石), botanically identified as the dried root of Cudrania cochinchinensis (also recorded as Maclura cochinchinensis), is a traditional Chinese herbal ingredient known in TCM as Chuān Pò Shí (穿破石). Also called Golden Cicada (金蝉) root in regional folk naming, it has long been valued in herbal practice as a blood-quickening, stasis-dispelling, and collateral-unblocking herb. Its nature is mild and slightly warm, with a light bitter-sweet flavor, making it a steady, well-tolerated herb traditionally used to invigorate circulation and ease fixed, dull discomfort.

Key Selling Points

• Traditional blood-quickening, collateral-unblocking herb
• Dried root of Cudrania cochinchinensis
• Also known regionally as Jin Chan and Chuan Po Shi
• Sun-dried processing preserves natural character
• Custom grinding to powder available on request

Quality & Sensory

Each batch is sun-dried to preserve the root's natural pale tan to light brown color, dense fibrous texture, and faint woody, earthy aroma. When decocted, it yields a mild, lightly bitter-sweet infusion with a subtle woody undertone; when ground, the powder is fine, dry, and even in color, blending smoothly into decoctions or formulas.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions
• Blended TCM formulas
• Herbal soak and compress preparations
• Custom grinding into powder
• Regional folk herbal practice

Traditional Uses

In folk herbal practice, Chuan Po Shi is decocted alone or in combination with other herbs to invigorate blood, dispel stasis, and unblock the collaterals. It is a common ingredient in regional formulas addressing fixed, dull discomfort and sluggish circulation, and is often paired with herbs such as Dang Gui, Chuan Xiong, and Hong Hua. In some southern Chinese traditions, it is simmered into herbal soups and tonics, and the dried root is also used in external soak preparations.

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