Codonopsis Root
党参 · 12oz (340g)
Selected root segments, pliant in texture and naturally sun-dried. A common soup ingredient for home-style chicken and pork rib broths, and a classic year-round pairing in family stews.
Canned Dried Goods
38 traditional soup ingredients, herbal teas, spices and wholegrains — sealed in jars, shipped at ambient temperature.
38 products
Chuanxiong Rhizome
川芎 · 10oz (284g)
Traditionally sourced slices with a rich, distinctive aroma. Commonly used with fish head or angelica root in soups, or when braising meat.
White Peony Root
白芍 · 8oz (227g)
Evenly cut, clean slices with a pale, faintly moist surface. One of the four classic soup ingredients; slightly bitter and tart, suited to slow-simmered broths.
Millettia Root
牛大力 · 9.16oz (260g)
Whole roots cut into segments and sun-dried, with a clearly visible grain. A well-loved Cantonese soup ingredient, often simmered slowly with pork bones and smilax root.
Astragalus Root
黄芪 · 8.11oz (230g)
Bias-cut rounds with a clearly grained surface, unsulphured. A household soup staple, often combined with codonopsis and angelica in chicken or beef broths.
Angelica Root (Dang Gui)
当归 · 6oz (170g)
Sliced angelica root, glossy and oily to the touch, with a deep and authentic aroma. A traditional ingredient in black chicken, lamb and pork rib soups.
Prepared Rehmannia
熟地 · 12oz (340g)
Prepared by traditional steaming and drying, leaving it soft, dark and faintly sweet in aroma. Often used in dark, long-simmered soups or pork spine broth.
Salvia Root
丹参 · 12oz (340g)
Thick-cut root slices with a purple-red cross-section, clean and thoroughly dried. Commonly used in lean pork soups or slow-simmered with notoginseng.
Prepared Fo-Ti (He Shou Wu)
首乌 · 12oz (340g)
Prepared root cut into blocks, black and firm with no debris. Traditionally slow-simmered with black chicken, or in black bean and pork rib soups.
Pseudostellaria Root
太子参 · 8oz (227g)
Slender, straight roots of even size with no stray fibres and a faintly sweet scent. Mild in flavour, used in everyday lean pork soups or braised squab.
Ophiopogon Root
麦冬 · 8oz (227g)
Spindle-shaped pieces, translucent yellow-white, soft and faintly sweet. Often paired with adenophora and polygonatum in soups, or simply steeped in hot water.
Dried Rehmannia
生地 · 10.57oz (300g)
Fresh rehmannia dried and sliced, firm in texture with a faintly sweet scent. A Cantonese standby in pork spine soup with smilax root.
Dried Chinese Yam
淮山 · 9.69oz (275g)
Naturally sun-dried yam, bias-cut, unsulphured and free of any sour note, with a clean white cross-section. Suits braised chicken, pork ribs or congee.
Smilax Root
土茯苓 · 3.52oz (100g)
Naturally sliced and sun-dried, firm and woody in texture. A traditional staple of Cantonese slow-simmered soups, often with turtle or pork ribs.
Poria Cubes
茯苓 · 14.1oz (400g)
White poria cut into neat small cubes, chalky white and free of debris. Suits congee, pork bone soup or the classic four-herb broth.
Eucommia Bark
杜仲 · 8.81oz (250g)
Quality bark cut into small squares; snap a piece and fine rubbery threads appear. Thick and slightly bitter, often used in oxtail or pork kidney soups.
Angelica Dahurica Root
白芷 · 8oz (227g)
Thick bias-cut rounds, clean, white and dry, with a distinctive pungent fragrance. A classic ingredient for fish head soup, braised lamb and master stock.
Dried Lily Bulb
百合 · 8oz (227g)
Dried lily bulb petals, naturally pale yellow and unsulphured, clean in texture. Suits rock sugar and snow fungus dessert soup, lotus seed congee, or a light celery stir-fry.
Dried Lotus Seeds
莲子 · 12oz (340g)
White lotus seeds, cored and fully air-dried, round and clean. Suits pork rib soup, eight-treasure congee, or a sweet snow fungus broth — soft and floury once cooked.
Chrysanthemum Buds
胎菊 · 2.47oz (70g)
Premium-grade Hangzhou chrysanthemum picked as the buds first open, with tight golden petals. They unfurl in hot water to a bright, clear infusion, sweet and clean on the palate.
Honeysuckle Flower
金银花 · 2.82oz (80g)
Dried buds, slender and rod-shaped, green tinged with yellow and notably clean. Used for herbal infusions on their own or blended with chrysanthemum and liquorice.
Dried Rosebuds
玫瑰花 · 4oz (114g)
Whole dried rosebuds with intact purple-red crowns that release a full fragrance the moment the tin is opened. Steep in boiling water for a fresh, gently perfumed infusion.
Dried Jasmine Flower
茉莉花 · 1.41oz (40g)
Jasmine buds dried at low temperature, pale white touched with yellow, fresh and elegant in scent. Steep alone or blend with green tea.
Dried Mulberries
桑葚干 · 10.73oz (304g)
Large black mulberries, air-dried, plump and notably free of grit, pleasantly sweet-tart. Eat them as dried fruit, or use them for infusions, steeping in wine, or congee.
Dried Longan
桂圆肉 · 10.57oz (300g)
Shelled and pitted flesh only, dry and lightly chewy with a natural sweetness. Eat as a snack, or use for red date and longan tea and sweet soups.
Monk Fruit
罗汉果 · 5 个独立装 / 5 individually wrapped
Large selected fruit, each vacuum-sealed individually, with an intact brown shell. Break one open to simmer or steep for a full, natural sweetness.
$10.75 / box
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Dried Hawthorn Slices
山楂 · 5.24oz (150g)
Pitted and cross-cut slices, dry and lightly tart. Commonly simmered for hawthorn water and sour plum drink, or steeped with dried tangerine peel.
Dried Pomelo Peel
橘红 · 12oz (340g)
Dried in blocks, with the fine surface down clearly visible; aromatic with a light bitterness. Break into small pieces to steep in boiling water, or add to slow-simmered soups.
Sichuan Peppercorns
花椒 · 6oz (170g)
Plump husks with a clean, true numbing note and a strong aroma the moment the tin opens. Used for tempering oil, cold-dish dressings, braised meats and Sichuan pepper oil.
Star Anise
八角 · 4.58oz (130g)
Whole, well-formed stars with a rich, true fragrance. An indispensable base spice for red-braised pork, master stock and stewed beef.
Cassia Bark
桂皮 · 6oz (170g)
Evenly thick pieces with a dry grey-brown surface, meaty and strongly aromatic. Essential for stewed beef, braised meats and five-spice powder.
Amomum Fruit
砂仁 · 7.05oz (200g)
Whole dried fruit with a naturally warm, aromatic pungency. Lightly crush before adding to chicken, pork tripe or braised meat to lift the aroma.
Shredded Dried Tangerine Peel
陈皮丝 · 5.29oz (150g)
Aged peel finely shredded, with a deep and mellow citrus fragrance. Shredding makes it easy to take a pinch at a time — for red bean soup, steamed fish, or steeping.
Peach Gum Resin
桃胶 · 17.6oz (500g)
Natural resin, notably free of debris, translucent amber in colour. Fully soaked it turns glassy and soft — for snow fungus, gum tragacanth and soapnut dessert soups.
Sweet Apricot Kernels
南杏 · 12oz (340g)
Also known as sweet almond kernels — large, faintly sweet, whole and clean. Usually paired with bitter apricot kernels in soups, almond tea and everyday sweet broths.
Bitter Apricot Kernels
北杏 · 12oz (340g)
Also known as bitter almond kernels — small, plump and cleanly fragrant. A Cantonese soup staple, used sparingly alongside sweet apricot kernels in snow pear or pork rib soup.
Job's Tears (Coix Seed)
薏米 · 16oz (454g)
Plump, clean grains of natural colour. A common wholegrain for red bean and coix water, winter melon and pork rib soup, or congee.
Euryale Seeds (Fox Nuts)
芡实 · 16oz (454g)
Shelled whole mature seeds, uniform and hard, white with a faint red skin. They hold up to long simmering in soups and multigrain congee, turning floury yet chewy.
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