Dang Gui Slices (Angelica sinensis) — Gansu Minxian Dried Root Slices for Soup & Decoction

Dang Gui Slices (Angelica sinensis) are the dried root slices of a highly revered traditional herb known in Traditional Chinese Medicine (TCM) as Dāng Guī (当归), also called Female Ginseng. For centuries, Dang Gui has been prized as a blood-nourishing, qi-harmonizing, and spirit-supporting herb, traditionally used to enrich the blood, invigorate circulation, and warm the body. Its nature is sweet, pungent, and warm, making it a gentle yet profoundly nourishing herb for supporting the Blood and harmonizing the Chong and Ren vessels. This batch originates from Minxian, Gansu, a region long celebrated for producing premium Dang Gui root.

Key Selling Points

• Traditional blood-nourishing food herb
• Sourced from Minxian, Gansu — a renowned Dang Gui growing region
• Dried Angelica sinensis root slices
• Suitable for soup, decoction, and congee
• New-crop, dried and sliced for quality

Quality & Sensory

Each batch is carefully dried and sliced to preserve its warm tan to brownish color, firm yet slightly flexible texture, and distinctive sweet, earthy aroma. When simmered in soup or decocted, the slices soften and release a rich, mildly sweet and pungent flavor that deepens broths and adds warmth to culinary preparations.

Technical Specifications

Usage Scenarios

• Chinese-style soup and broth
• Herbal decoction and tonic preparations
• Congee and grain porridge
• Seasonal slow-cooking
• Soup-pack ingredient

Traditional Uses

In folk herbal practice, Dang Gui is decocted into soups, congee, and longevity tonics to support daily blood nourishment and warmth. It is a classic ingredient in Chinese medicinal food soups, where it pairs with ingredients like astragalus, jujube, goji berry, and ginger. As a daily decoction, it is simmered alone or blended with other herbs for a rich, mildly sweet infusion.

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