Low Temperature Baked Adzuki Beans Chi Xiao Dou Cooked Red Beans for Soup and Congee

Low Temperature Baked Adzuki Beans, known in TCM as Chi Xiao Dou (赤小豆), from Vigna umbellata. These cooked red beans are gently baked at low temperature, preserving their naturally firm texture and mild sweet flavor. In TCM theory, Chi Xiao Dou is traditionally associated with a neutral nature, sweet and sour flavor, and the Heart and Small Intestine channels. Traditionally used in soups, congees, and decoctions as a gentle daily food herb.

Key Selling Points

• Identifiable as Chi Xiao Dou (赤小豆), the small red adzuki bean used in TCM food therapy
• Low temperature baking preserves texture and natural flavor without high heat processing
• Pre-cooked form saves preparation time for soups, congees, and decoctions
• Grade 1 whole beans with 95% or higher intact grain rate
• Naturally rich in plant protein and suitable for everyday culinary use

Quality & Sensory

These baked adzuki beans are typically deep red to reddish-brown with a firm, slightly wrinkled surface from low temperature baking. They have a mild, earthy aroma and a naturally sweet, nutty taste when cooked. The texture remains firm yet softens well in soups and congees.

Technical Specifications

Usage Scenarios

• Add to soups and stews as a nourishing legume
• Cook into congee with rice or millet
• Simmer in traditional decoctions with other herbs
• Use in everyday culinary dishes and grain bowls
• Prepare as a warm seasonal food during damp or hot weather

Traditional Uses

In TCM theory, Chi Xiao Dou is traditionally used in decoctions and congees to support the body's natural balance during damp or warm seasons. It is commonly paired with Job's Tears (Yi Yi Ren) and Poria (Fu Ling) in traditional soup recipes. Folk practice often simmers the beans until soft and consumes the liquid and beans together as a gentle daily food.

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