Yan Gui Cinnamon Bark (Cinnamomum cassia) — Dried Food-Herb Spice for Hot Pot & Broth - Image 2

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Yan Gui Cinnamon Bark (Cinnamomum cassia) — Dried Food-Herb Spice for Hot Pot & Broth

Name: Yan Gui Cinnamon Bark (Cinnamomum cassia) — Dried Food-Herb Spice for Hot Pot &#038; Broth
SKU: C1688-570650084104
Price: 7.83 HKD
Availability: InStock

$7.83

999999686 in stock

Description

Yan Gui (烟桂), also written as smoked cassia bark, is the dried bark of Cinnamomum cassia, a revered food-herb (药食同源) known in Traditional Chinese Medicine (TCM) as Guì Pí (桂皮). Sourced from Guangxi, the historic cassia heartland of southern China, this aromatic bark has been prized for centuries as a warming, yang-supporting spice used to enliven hot pot broths, slow-simmered soups, and medicinal food preparations. Its nature is pungent, sweet, and warmly stimulating, making it a classic herb for warming the interior, dispersing cold, and moving the blood.

Yan Gui Cinnamon Bark (Cinnamomum cassia) — Dried Food-Herb Spice for Hot Pot & Broth overview

Key Selling Points

Traditional food-herb (药食同源) cassia bark
Cinnamomum cassia from Guangxi origin
Warming spice for hot pot and broth
Dried whole bark, 500g per pack
Bulk supply with volume-friendly pricing

Yan Gui Cinnamon Bark (Cinnamomum cassia) — Dried Food-Herb Spice for Hot Pot & Broth key features

Quality & Sensory

Each batch is carefully dried to preserve its reddish-brown outer bark, layered texture, and rich, sweet-spicy aroma. When simmered in broth or hot pot, the bark releases a deep, warming fragrance with notes of caramel, wood, and gentle heat, lending body and complexity to the liquid without turning bitter.

Yan Gui Cinnamon Bark (Cinnamomum cassia) — Dried Food-Herb Spice for Hot Pot & Broth quality and texture

Technical Specifications

Product Type	Dried Food-Herb Spice
Common Name	Yan Gui / Gui Pi
Botanical Name	Cinnamomum cassia
Origin	Guangxi, China
Net Weight	500g per pack
Shelf Life	24 months

Yan Gui Cinnamon Bark (Cinnamomum cassia) — Dried Food-Herb Spice for Hot Pot & Broth specifications

Usage Scenarios

Hot pot and steamboat broth
Slow-simmered meat and bone soups
Medicinal food (药膳) stews
Braised dishes and marinades
Spice blends for daily cooking

Yan Gui Cinnamon Bark (Cinnamomum cassia) — Dried Food-Herb Spice for Hot Pot & Broth in use

Traditional Uses

In folk herbal practice, Gui Pi is added to hot pot broths, braised meats, and medicinal food soups to warm the body and lift the aroma of the dish. It is a common companion to star anise, clove, and fennel in traditional five-spice blends, and appears in winter stews and congee to support warmth during cold seasons. As a daily kitchen herb, it is simmered whole and removed before serving.

Yan Gui Cinnamon Bark (Cinnamomum cassia) — Dried Food-Herb Spice for Hot Pot & Broth preparation

FAQ Q&A

Q: What is Yan Gui?

A: Yan Gui is the Chinese name for dried cassia bark, the bark of Cinnamomum cassia, known in TCM as Gui Pi (桂皮). It is a traditional food-herb spice used in cooking and medicinal food preparations.

Q: What is the traditional wellness value of Gui Pi?

A: In traditional Chinese food wellness culture, Gui Pi is associated with warming the interior, dispersing cold, and moving the blood. It is often used in hot pot, braised dishes, and winter soups for daily seasonal nourishment.

Q: How do I use dried cassia bark?

A: Rinse the bark and simmer it whole in broth, hot pot, or braised dishes, then remove before serving. Adjust the quantity to your recipe and taste preference.