Jiu Xiang Chong (Aspongopus chinensis) — Dried TCM Herb, 500g Powder

Jiu Xiang Chong (Aspongopus chinensis), known in Traditional Chinese Medicine (TCM) as Jiǔ Xiāng Chóng (九香虫), is the dried body of a traditional herb-insect used in Chinese herbal practice for centuries. Also called the "Nine-Fragrance Bug," it has been prized as a warming, qi-moving, and yang-supporting herb traditionally used to soothe the Liver, ease discomfort in the middle burner, and support healthy movement of qi and blood. Its nature is warm and its flavor is salty, making it a focused yet traditional ingredient in herbal formulas and culinary decoctions.

Key Selling Points

• Traditional TCM herb-insect (Aspongopus chinensis)
• Dried whole bodies and powder form available
• Warming, qi-moving traditional function direction
• Used in decoctions and culinary preparations
• 500g powder pack specification

Quality & Sensory

Each batch is carefully dried to preserve its dark brown to blackish color, firm texture, and distinctive aromatic scent. When decocted or cooked, it releases a deep, slightly salty and earthy flavor that blends into soups and herbal preparations, adding body and character to traditional formulas.

Technical Specifications

Usage Scenarios

• Traditional herbal decoctions
• Culinary cooking and soups
• Herbal formula ingredient
• Medicinal food preparations
• Traditional wellness blends

Traditional Uses

In folk herbal practice, Jiu Xiang Chong is decocted into soups and herbal formulas to support the movement of qi, warm the middle burner, and ease discomfort. It is traditionally paired with herbs like Bai Zhu, Chen Pi, and Mu Xiang in formulas for digestive and qi-flow support. In some regional culinary traditions, it is cooked into nourishing soups and medicinal dishes as part of daily wellness routines.

FAQ Q&A