Millettia Speciosa Root Dried Niu Da Li 500g Loose Sliced Herb for Soup and Wine Infusion

Dried Millettia Root, known in TCM as Niu Da Li (牛大力), from Millettia speciosa, a woody legume root traditionally valued in southern Chinese herbal practice. In TCM theory it is considered sweet and neutral, traditionally associated with the lung and kidney channels. These dried root sections are sun-dried for decoction, slow soups, or traditional wine infusion. A natural culinary herb for seasonal household use.

Key Selling Points

• Authentic Niu Da Li dried root sections sourced from Guangxi
• Botanical source Millettia speciosa, a traditional southern Chinese legume root
• Sun-dried whole woody segments suitable for decoction and wine soaking
• Traditionally used in Cantonese slow-cooked soups and herbal broths
• Loose 500g pack ideal for family soup pots and herbal wine jars

Quality & Sensory

Typically pale yellowish-brown to light tan with a dense, hard, woody texture and faint starchy aroma. When simmered, the root typically yields a mild, slightly sweet, earthy taste with a smooth, starchy body.

Technical Specifications

Usage Scenarios

• Slow-simmered herbal pork or chicken soups
• Traditional Chinese herbal wine infusion
• Herbal decoctions with other tonic roots
• Seasonal nourishing broths for family meals

Traditional Uses

In southern Chinese folk practice, Niu Da Li is a familiar soup herb, often paired with pork bones, chicken, or other roots such as yam and lotus seed for slow-cooked nourishing broths. It is also traditionally steeped in rice wine. In TCM theory the root is sweet and neutral and traditionally associated with supporting the lung and kidney.

FAQ Q&A