Qi Li Xiang Prepared Polygonatum Root Slices 250g Jar Nine Steam Nine Sun Dried for Herbal Soups and Teas

Qi Li Xiang Huang Jing (黄精), botanically Polygonatum sibiricum, is a prepared rhizome product from Jiuhua Mountain. The thick, dark, glossy slices are traditionally processed through nine steaming and nine sun-drying cycles. In TCM theory, Huang Jing is sweet and neutral, entering the Lung, Spleen, and Kidney channels, and is traditionally used to support vitality. It is commonly simmered in soups, decocted as tea, or added to congee.

Key Selling Points

• Prepared Huang Jing rhizome slices from Jiuhua Mountain origin
• Traditional nine-steam nine-sun-dry processing method
• Thick, dark, glossy slices with a rich oily appearance
• 250g resealable jar for convenient storage
• Suitable for herbal soups, decoctions, and congee

Quality & Sensory

The slices are typically dark brown to black with a glossy, oily surface and a firm, slightly sticky texture. They have a mild, sweet, earthy aroma. After simmering, the decoction is typically dark, smooth, and mildly sweet with a soft, chewy texture in the slices.

Technical Specifications

Usage Scenarios

• Simmered in herbal soups with pork or chicken
• Decocted as a daily herbal tea
• Cooked into congee with rice or millet
• Added to tonic broths during seasonal changes

Traditional Uses

In TCM theory, Huang Jing is traditionally used to support the Spleen, Lung, and Kidney. It is commonly prepared by simmering with herbs such as Goji berries, Chinese yam, or Astragalus in soups and decoctions. Folk practice often includes it in congee or long-simmered broths for seasonal vitality support.

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