Dried Cordyceps Flower 500g Bei Chong Cao Caterpillar Fungus Soup Herb for Stewing Chicken and Daily Wellness Cooking

Dried Cordyceps Flower, known in TCM as Bei Chong Cao or Chong Cao Hua (北虫草/虫草花), is the cultivated fruiting body of Cordyceps militaris. These golden-orange strands are a popular culinary herb in Chinese kitchens, traditionally valued in tonic soups. In TCM understanding they are considered gently nourishing and neutral in nature. Enjoy them simmered in soups, stews, or congee as part of a balanced diet.

Key Selling Points

• Cultivated Cordyceps militaris fruiting bodies, a well-known Chinese soup herb
• Known in TCM as Bei Chong Cao (北虫草) or Chong Cao Hua (虫草花)
• Golden-orange dried strands with a mild savory aroma
• Bulk 500g bag suited for family soup pots and slow cooking
• Traditionally simmered with chicken, pork ribs, or lean meat

Quality & Sensory

Typically golden to orange-yellow strands, dry and slightly springy to the touch, with a mild earthy aroma. When simmered, they typically turn tender and release a light savory umami taste into the broth.

Technical Specifications

Usage Scenarios

• Simmer in chicken or pork rib soup for a golden nourishing broth
• Add to slow-cooked stews and hot pots
• Cook into congee or rice porridge
• Pair with goji berries and red dates in seasonal tonic soups

Traditional Uses

In Chinese home cooking, cordyceps flower is a staple of everyday tonic soups, especially in autumn and winter. It is traditionally simmered with chicken, duck, pork ribs, or lean meat, often alongside goji berries, Chinese yam, or red dates. Families also add it to congee and herbal broths, valuing its golden color and mild savory flavor in nourishing dishes.

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