{"title":"Herbs","description":"\u003cp\u003eThe heart of the counter: roots, flowers, fruits, seeds, barks and mushrooms of the Chinese pharmacopoeia, to be prepared by various methods.\u003c\/p\u003e\n\u003cp\u003eEvery listing carries the tradition’s reading marks — nature, flavours, Phases, classical category — as one leafs through an old herbarium.\u003c\/p\u003e","products":[{"product_id":"racine-de-silere-fang-feng","title":"Siler root - 防风 (Fang Feng)","description":"\u003cp\u003eFang Feng translates literally as “that which parries the wind”, a name the plant has borne for a long time. The branched root of \u003cem\u003eSaposhnikovia divaricata\u003c\/em\u003e, with its yellow-brown bark and pale heart, grows in the northern regions of China; it is lifted in spring or in autumn of its second or third year, washed, dried then sliced. The rounds are light and fibrous, marked with concentric rings, and give off a mild, earthy scent, for a taste at first sweet then acrid. They are set to simmer in a broth, about an hour, or infused for ten minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827579609427,"sku":"BQ-FANG-FENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/fang-feng-cote-1.jpg?v=1784503409"},{"product_id":"boutons-de-magnolia-xin-yi-hua","title":"Magnolia buds - 辛夷花 (Xin Yi Hua)","description":"\u003cp\u003eThe flower buds of \u003cem\u003eMagnolia biondii\u003c\/em\u003e — sometimes \u003cem\u003eMagnolia denudata\u003c\/em\u003e — gathered just before opening, at the very start of spring. Dried as they are, they come as small downy greyish-brown cones whose cottony texture holds the essential oils for a long time. They rank among the most scented flowers of the Chinese repertoire, on a balsamic, resinous note. As an infusion, two or three buds in a bowl of water at 90 °C for five minutes are enough: the scent quickly takes over and covers that of the other flowers in a mix.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827579871571,"sku":"BQ-XIN-YI-HUA-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xin-yi-hua-dessus-1.jpg?v=1784503529"},{"product_id":"boutons-de-chrysantheme-sauvage-ye-ju-hua","title":"Wild chrysanthemum buds - 野菊花 (Ye Ju Hua)","description":"\u003cp\u003eThe wild chrysanthemum (\u003cem\u003eChrysanthemum indicum\u003c\/em\u003e), smaller and yellower than its cultivated cousin, grows of its own accord in the hills of China. Its flower heads, picked in bud then dried, stay small and tightly closed, of a deep yellow. In the mouth they are distinctly more bitter and more pungent than cultivated Ju Hua, whose scent stays mild and floral: it is the bitterness that separates the two flowers and decides their use, Ju Hua for the infusion of pleasure, Ye Ju Hua for fuller-bodied mixes. Three or four buds in a bowl of water at 85 °C, three minutes, colour the infusion a straw yellow.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580199251,"sku":"BQ-YE-JU-HUA-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ye-ju-hua-dessus-2.jpg?v=1784503531"},{"product_id":"fruit-du-gardenia-zhi-zi","title":"Gardenia fruit - 栀子 (Zhi Zi)","description":"\u003cp\u003eThe fruit of \u003cem\u003eGardenia jasminoides\u003c\/em\u003e, harvested in autumn when it ripens and takes on its characteristic orange-red tint. Dried whole or sliced, it comes as ribbed, hard ovoid capsules, orange-brown, with a mild, woody scent; its savour is frankly bitter. It is one of the oldest dyes in China: the saffron yellow of the imperial fabrics owes its shade to it. Split and thrown into a bowl of water at 95 °C for five minutes, a single fruit gives a bright yellow water, used as much for the colour as for the bitterness.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580494163,"sku":"BQ-ZHI-ZI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-zi-dessus-3.jpg?v=1784503531"},{"product_id":"chevrefeuille-du-japon-jin-yin-hua","title":"Japanese honeysuckle - 金银花 (Jin Yin Hua)","description":"\u003cp\u003eJin Yin Hua means literally “gold and silver flower”: the buds of \u003cem\u003eLonicera japonica\u003c\/em\u003e open white then turn golden yellow within the same day, so that the two shades sit together on the one stem. They are picked at the very start of spring, before they fully open, and dried quickly in the shade, which keeps their pale colour and their scent. Dry, they are fine curved tubes, pale yellow to ivory, very light in the hand. As an infusion, a spoonful of buds in a bowl of water at 85 °C for three to four minutes gives a clear liquor, floral and barely bitter.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827580559699,"sku":"BQ-JIN-YIN-HUA-50G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jin-yin-hua-dessus-2.jpg?v=1784503437"},{"product_id":"fruits-de-forsythia-lian-qiao","title":"Forsythia fruits - 连翘 (Lian Qiao)","description":"\u003cp\u003eThe fruits of \u003cem\u003eForsythia suspensa\u003c\/em\u003e, that bush with brilliant yellow flowers which announces spring in Asia. They are harvested at two moments: still green in summer (Qing Qiao), or ripe and brown in autumn (Lao Qiao). Dried, they open into two woody valves that draw a small hollow heart and sometimes let their winged seeds escape. The green ones are firmer and more bitter, the ripe ones milder and woodier. As an infusion, a spoonful of fruits for a bowl of water at 95 °C for eight minutes; they also stand up to the long cooking of a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580658003,"sku":"BQ-LIAN-QIAO-100G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/lian-qiao-dessus-3.jpg?v=1784503497"},{"product_id":"pissenlit-dent-de-lion-pu-gong-ying","title":"Dandelion (Lion’s tooth) - 蒲公英 (Pu Gong Ying)","description":"\u003cp\u003eThe Chinese dandelion (\u003cem\u003eTaraxacum mongolicum\u003c\/em\u003e), a close cousin of our European dandelion, is harvested whole — root, leaves and flowers — in spring, when the plant is in full growth, just before the flower heads run to seed. Dried in the shade, it keeps a fresh vegetal scent and a clear bitterness; the cut lengths mix the brown of the root, the dark green of the leaves and the faded yellow of the flowers. As an infusion, a spoonful in a bowl of water at 95 °C for five minutes gives a golden and frankly bitter liquor, readily softened with a little honey.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580789075,"sku":"BQ-PU-GONG-YING-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/pu-gong-ying-dessus-4.jpg?v=1784503500"},{"product_id":"herbe-de-hedyote-bai-hua-she-she-cao","title":"Hedyotis herb - 白花蛇舌草 (Bai Hua She She Cao)","description":"\u003cp\u003eHedyotis diffusa, whose Chinese name means “white-flowered snake tongue” in reference to the narrow, lance-shaped form of its leaves, is a modest herb that grows in mats in the damp zones of southern China. Harvested in summer when it flowers, dried whole, it comes as finely branched tufts.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580854611,"sku":"BQ-BAI-HUA-SHE-SHE-CAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-hua-she-she-cao-cote-1.jpg?v=1784503406"},{"product_id":"scutellaire-barbue-ban-zhi-lian","title":"Barbed skullcap - 半枝莲 (Ban Zhi Lian)","description":"\u003cp\u003eScutellaria barbata, a cousin of Huang Qin but used whole (and not its root alone), is that small labiate with two-lipped blue-violet flowers which grows in the marshy zones of southern China. Harvested in summer, dried whole in tufts, it keeps a slightly bitter savour and a green colour preserved by careful drying.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827580920147,"sku":"BQ-BAN-ZHI-LIAN-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ban-zhi-lian-dessus-1.jpg?v=1784503406"},{"product_id":"salsepareille-de-chine-tu-fu-ling","title":"Chinese sarsaparilla - 土茯苓 (Tu Fu Ling)","description":"\u003cp\u003eThe rhizome of Smilax glabra, not to be confused with Fu Ling (the fungus Poria, an entirely different thing), comes as flat slices of a creamy white, sometimes with pink glints. Harvested in summer or in autumn in the forests of southern China, it gives off a very mild scent and an almost neutral, faintly sweet savour.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581051219,"sku":"BQ-TU-FU-LING-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/tu-fu-ling-dessus-1.jpg?v=1784503530"},{"product_id":"racine-de-rehmannia-fraiche-crue-sheng-di-huang","title":"Rehmannia root (raw) - 生地黄 (Sheng Di Huang)","description":"\u003cp\u003eThe root of \u003cem\u003eRehmannia glutinosa\u003c\/em\u003e, one of the most emblematic plants of the Chinese repertoire. “Sheng” denotes the raw form: the tuber is simply cleaned then dried, without the repeated preparation that gives Shu Di Huang. Fleshy, blackened and glossy after drying, it cuts into supple lengths, a little sticky under the finger, with a dark, shining break; the taste is sweet then bitter, the texture slightly gummy. It is simmered in pieces in broths, an hour at least, or infused for fifteen minutes in water at 95 °C — the water then takes on the colour of ink.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827581182291,"sku":"BQ-SHENG-DI-HUANG-200G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/racine-de-rehmannia-fraichecrue-sheng-di-huang-3047242.jpg?v=1785714386"},{"product_id":"ecorce-de-racine-de-pivoine-mu-dan-pi","title":"Peony root bark - 牡丹皮 (Mu Dan Pi)","description":"\u003cp\u003eThe root bark of Paeonia suffruticosa, the majestic tree peony, a symbol of prosperity in Chinese culture. Gathered from specimens of four to five years, the bark is delicately parted from the woody pith, dried in the shade, then cut into rolled straps. It gives off a characteristic scent recalling paeonol, its principal aromatic compound.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581247827,"sku":"BQ-MU-DAN-PI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ecorce-de-racine-de-pivoine-mu-dan-pi-4881980.jpg?v=1785714378"},{"product_id":"racine-disatis-ban-lan-gen","title":"Isatis root - 板蓝根 (Ban Lan Gen)","description":"\u003cp\u003eThe root of \u003cem\u003eIsatis indigotica\u003c\/em\u003e, the plant whose leaves — Da Qing Ye — give indigo blue. Grown for two years before being lifted in autumn, the root is washed, dried then cut into rounds with a grey-brown bark and paler flesh, floury in appearance. It is light, brittle, of a discreet scent and a sweet taste that turns bitter. It is one of the most widespread roots in China, where it is sold in slices everywhere. It is set to simmer in a broth, about forty minutes, or infused for ten minutes in water at 95 °C; it is often softened with a little rock sugar.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581477203,"sku":"BQ-BAN-LAN-GEN-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ban-lan-gen-cote-1.jpg?v=1784503406"},{"product_id":"ginseng-blanc-racine-ren-shen","title":"White ginseng (root) - 人参 (Ren Shen)","description":"\u003cp\u003eWhite Ren Shen is the root of \u003cem\u003ePanax ginseng\u003c\/em\u003e, the ginseng of China or Korea, in its plainest form: washed, then sun-dried, without steaming. That detail is what separates it from red ginseng, which is steamed before drying and comes out brown and translucent. The white root keeps a creamy white-yellow tint, a ringed surface, a fibrous break and a mild, earthy, faintly sweet scent; chewed, the bitterness comes before a discreet sweetness. Its name, 人参, translates as “the plant in the shape of a man”, after the silhouette drawn by well-formed roots, with their body and their two legs. Three to five slices to a cup of water at 90 °C, ten minutes; the whole root is also simmered in a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827581673811,"sku":"BQ-REN-SHEN-50G","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ginseng-blanc-racine-ren-shen-8862245.jpg?v=1785714376"},{"product_id":"radicelles-de-ginseng-chute-ren-shen-xu","title":"Ginseng rootlets - 人参须 (Ren Shen Xu)","description":"\u003cp\u003eRen Shen Xu denotes the fine rootlets and beards of white ginseng (\u003cem\u003ePanax ginseng\u003c\/em\u003e), separated from the main root at grading: same plant, same root, but its finest part. They are washed then dried like the parent root and come as light, tangled tufts, straw to golden brown in colour, supple, easy to snap between the fingers. The smell is mild and earthy, the taste bitter at first, with a faintly sweet return, as on the whole root. Their fineness changes the preparation: where a slice of root calls for long cooking, a pinch of rootlets is enough in a cup of water at 90 °C, five to seven minutes, and will stand several successive infusions.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581706579,"sku":"BQ-REN-SHEN-XU-100G","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ren-shen-xu-dessus-2.jpg?v=1784503498"},{"product_id":"jujube-rouge-datte-chinoise-da-zao","title":"Red jujube (Chinese date) - 大枣 (Da Zao)","description":"\u003cp\u003eThe fruits of \u003cem\u003eZiziphus jujuba\u003c\/em\u003e, the jujube tree, not to be confused with Suan Zao Ren, which denotes the seeds and not the fruit, nor with Wu Mei, which is a plum. They are gathered at full maturity, when the skin turns deep red, then dried in the sun or in the oven: the skin wrinkles and creases, the flesh darkens and the sugar concentrates in it. The dried fruit is red-brown, supple under the fingers, sweet to the point of seeming candied, with a taste of date and of baked apple; the stone, spindle-shaped and hard, comes out without difficulty. They are added whole or split to broths and simmered dishes, where they round out and sweeten the liquid, and to congees and desserts; as an infusion, two or three split fruits to a cup of just-simmering water, ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827582001491,"sku":"BQ-DA-ZAO-DA-200G","price":3.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jujube-rouge-datte-chinoise-da-zao-1401727.jpg?v=1785714381"},{"product_id":"jujube-au-miel-datte-glacee-mi-zao","title":"Honeyed jujube (Glacé date) - 蜜枣 (Mi Zao)","description":"\u003cp\u003eMi Zao is the candied version of the jujube (\u003cem\u003eZiziphus jujuba\u003c\/em\u003e): the fruits are scored, blanched, then candied in a honey or sugar syrup, which makes them more tender, more translucent and sweeter than Da Zao. They come as large amber, glossy fruits, with melting, sticky flesh and a scent of cooked fruit and caramel. They are eaten as they come, or added whole to the sweet soups of southern China (Tang Shui) and to desserts, where they hold up to cooking without falling apart; two or three split fruits in a bowl of water at 95 °C, ten minutes, give a very sweet infusion.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827582034259,"sku":"BQ-MI-ZAO-200G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/mi-zao-cote-1.jpg?v=1784503497"},{"product_id":"reglisse-cru-gan-cao","title":"Liquorice (raw) - 甘草 (Gan Cao)","description":"\u003cp\u003eThe root of Chinese liquorice (\u003cem\u003eGlycyrrhiza uralensis\u003c\/em\u003e), to be distinguished from European liquorice (\u003cem\u003eGlycyrrhiza glabra\u003c\/em\u003e), a neighbouring species. It is lifted in autumn, after three to four years of cultivation in the arid regions of northern China and Mongolia; the taproot, long and golden yellow beneath a brown bark, is washed, dried then cut into rounds. The slices are fibrous, streaked with pale rays, and of an intensely sweet savour — some fifty times that of sugar, owing to glycyrrhizin — which a long woody note prolongs. In cookery, one or two rounds are enough to sweeten a broth or an infusion: ten minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827582067027,"sku":"BQ-GAN-CAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gan-cao-cote-3.jpg?v=1784503437"},{"product_id":"reglisse-preparee-au-miel-zhi-gan-cao","title":"Honey-prepared liquorice - 炙甘草 (Zhi Gan Cao)","description":"\u003cp\u003eThe prepared form (Zhi 炙) of the liquorice root (\u003cem\u003eGlycyrrhiza uralensis\u003c\/em\u003e): the rounds of Gan Cao are coated with honey, then gently roasted until the honey caramelises and works into the fibre. The honey used is a pure honey of food grade. The slices come out golden brown, slightly sticky to the touch and more supple than the raw rounds; the scent takes on a toasted note that Gan Cao does not have, and the sweetness becomes rounder, less harsh. One or two rounds will scent a broth or an infusion: ten minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827582099795,"sku":"BQ-ZHI-GAN-CAO-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-gan-cao-dessus-3.jpg?v=1784503532"},{"product_id":"racine-de-rehmannia-preparee-shu-di-huang","title":"Rehmannia root (prepared) - 熟地黄 (Shu Di Huang)","description":"\u003cp\u003eThe prepared form of the root of \u003cem\u003eRehmannia glutinosa\u003c\/em\u003e: the tuber is steamed and dried nine times over — the “nine cookings” of Pao Zhi — with rice wine. Each pass darkens it a little more, until it becomes these black, glossy lengths, almost glassy, very sticky, with a sweet, caramelised scent. Where Sheng Di Huang stays dry and bitter, Shu Di Huang is frankly sweet, almost candied, and melts into porridge or broth: it is by colour, by gloss and by sugar that the two are told apart. It is added in pieces to long-simmered soups, or infused for fifteen minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827586064723,"sku":"BQ-SHU-DI-HUANG-200G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/racine-de-rehmannia-preparee-shu-di-huang-3732317.jpg?v=1785714379"},{"product_id":"longane-seche-long-yan-rou","title":"Dried longan - 龙眼肉 (Long Yan Rou)","description":"\u003cp\u003eThe aril of the fruit of \u003cem\u003eDimocarpus longan\u003c\/em\u003e — the fleshy, translucent part that surrounds the stone. The Chinese name, 龙眼, says “dragon’s eye”: once the shell is removed, the white, glossy pulp tight around the black stone does indeed draw an eye. The tree is grown in southern China and in Vietnam; the fruits are picked at full maturity, peeled, stoned, then dried at low temperature. The flesh then turns brown, supple, a little sticky, almost translucent against the light, and the sugar concentrates in it to the point of recalling raisin and flower honey. It is eaten as it comes, added to congees, sweet soups and compotes; as an infusion, five or six arils to a cup of just-simmering water, five minutes, often with jujubes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827588325715,"sku":"BQ-LONG-YAN-ROU-200G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/long-yan-rou-dessus-1.jpg?v=1784503496"},{"product_id":"mures-sechees-murier-blanc-sang-shen-zi","title":"Dried mulberries (White mulberry) - 桑椹子 (Sang Shen Zi)","description":"\u003cp\u003eThe fruits of \u003cem\u003eMorus alba\u003c\/em\u003e, the white mulberry whose leaves feed the silkworm. At maturity, the mulberries pass from white to deep red then to an almost black purple: it is at that stage that they are picked by hand, delicately, then dried in the sun or in a low-temperature drier. Small, ovoid and dark, they stay supple and a little sticky, and keep a sweet, tart savour, close to raisin with a hint of wine. They are nibbled as they come, thrown into rice porridges and compotes, or infused — a spoonful for a bowl of water at 90 °C for five minutes, the infusion taking on a purple tint.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827589046611,"sku":"BQ-SANG-SHEN-ZI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/sang-shen-zi-dessus-5.jpg?v=1784503496"},{"product_id":"sesame-noir-hei-zhi-ma","title":"Black sesame - 黑芝麻 (Hei Zhi Ma)","description":"\u003cp\u003eThe seeds of \u003cem\u003eSesamum indicum\u003c\/em\u003e, the black-seeded variety. Sesame is cut when the capsules begin to open on the stem: they open all at once and drop the seeds, which forces harvesting before full maturity and drying the plants upside down. The seeds are then threshed, sorted and winnowed. They are small, flattened into a teardrop, of a matt black that begins to shine once toasted, and their taste, fuller than that of white sesame, leans towards the bitter and towards toasted bread. Dry-toasted for two or three minutes in a pan, they scent congees, salads and noodles; ground in a mortar with sugar, they give the black paste of tang yuan and of Cantonese desserts. To be distinguished from white sesame, milder: same species, another variety.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590127955,"sku":"BQ-HEI-ZHI-MA-100G","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hei-zhi-ma-cote-1.jpg?v=1784503437"},{"product_id":"baies-de-goji-gou-qi-zi","title":"Goji berries - 枸杞子 (Gou Qi Zi)","description":"\u003cp\u003eThe red berries of \u003cem\u003eLycium barbarum\u003c\/em\u003e, grown mainly on the high plateaux of Ningxia — the most prized — and of Xinjiang. Harvested at full maturity, they are small elongated berries of a brilliant orange-red, carefully dried to preserve their soft texture and their sweet, faintly tart savour. They are eaten as they come, in the manner of a dried fruit; a handful is thrown into broths and mild soups at the end of cooking, where they swell and give up their colour; and they are infused on their own or with tea, a spoonful for a bowl of water at 90 °C for five minutes. A common ingredient of Chinese cookery.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"250 g","offer_id":53827590160723,"sku":"BQ-GOU-QI-ZI-250G","price":6.8,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":54350721778003,"sku":"BQ-GOU-QI-ZI-500G","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/baies-de-goji-gou-qi-zi-8852066.jpg?v=1785714385"},{"product_id":"bulbe-de-lys-bai-he","title":"Lily bulb - 百合 (Bai He)","description":"\u003cp\u003eThe fleshy scales of the bulb of \u003cem\u003eLilium brownii\u003c\/em\u003e, sometimes \u003cem\u003eLilium lancifolium\u003c\/em\u003e, gathered in autumn, once the summer flowering is over. The scales are detached one by one, briefly blanched in steam, then dried. They then take the form of ivory-white petals with pearly glints, a little translucent at the edges, thin and brittle under the finger; the taste is mild and floury, with a hint of bitterness on the finish. An ingredient of Chinese cookery, they are found above all in Cantonese sweet soups (Tang Shui) and desserts, where twenty to thirty minutes of cooking at a gentle simmer are enough to give them back their softness.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"150 g","offer_id":53827590226259,"sku":"BQ-BAI-HE-150G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-he-dessus-1.jpg?v=1784503406"},{"product_id":"tubercule-dophiopogon-mai-men-dong","title":"Ophiopogon tuber - 麦门冬 (Mai Men Dong)","description":"\u003cp\u003eThe fleshy tubers of \u003cem\u003eOphiopogon japonicus\u003c\/em\u003e, a perennial of damp undergrowth that forms tufts of grass-like foliage. Harvested in spring or in autumn in Sichuan and Zhejiang, the small spindle-shaped tubers are washed, stripped of their central thread (Qu Xin, “remove the heart”), then dried. They come as slightly translucent yellowish-white grains, supple and a little sticky, with flesh that turns tender and juicy once rehydrated; the savour is sweet, with a fine bitter edge on the finish. A spoonful is thrown into mild soups and rice porridges, or they are infused for ten minutes in water at 90 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590259027,"sku":"BQ-MAI-MEN-DONG-100G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/tubercule-dophiopogon-mai-men-dong-5479789.jpg?v=1785714384"},{"product_id":"gui-chinois-loranthus-sang-ji-sheng","title":"Chinese mistletoe (Loranthus) - 桑寄生 (Sang Ji Sheng)","description":"\u003cp\u003eChinese mistletoe (\u003cem\u003eTaxillus chinensis\u003c\/em\u003e, long placed under \u003cem\u003eLoranthus\u003c\/em\u003e), a hemi-parasitic plant that settles on the branches of a host tree, draws sap from it and keeps its own green leaves. Its name, 桑寄生, translates as “the lodger of the mulberry”: it is on the mulberry that it is gathered by preference, Chinese usage distinguishing harvests according to the bearing tree. It is cut at the end of spring or in summer, then dried in sections. What is obtained are reddish-brown stem lengths, cylindrical, with a pale pith, mixed with leathery olive-green leaves; the smell is vegetal and mild, the taste discreet and a little astringent. In broth or as a long infusion: a handful of lengths, just-simmering water, fifteen to twenty minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590357331,"sku":"BQ-SANG-JI-SHENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/sang-ji-sheng-dessus-2.jpg?v=1784503499"},{"product_id":"ecorce-de-mandarine-rouge-couche-externe-ju-hong","title":"Red mandarin peel (outer layer) - 橘红 (Ju Hong)","description":"\u003cp\u003eJu Hong denotes the outer, orange-red layer alone of the mandarin peel (\u003cem\u003eCitrus reticulata\u003c\/em\u003e), parted with a knife from the inner white layer, which forms the Ju Bai. This traditional cut isolates two very different materials: the coloured layer is thin, brittle, riddled with glands where the essential oils sit, whereas the white layer is spongy and almost without scent. Ju Hong comes as fine petals of an intense orange-red, whose smell is sharper and more penetrating than that of whole Chen Pi, and whose taste is more frankly bitter. A petal is slipped into a braise or a broth, or infused for five minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590455635,"sku":"BQ-JU-HONG-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ju-hong-cote-1.jpg?v=1784503438"},{"product_id":"ecorce-de-magnolia-officinalis-hou-po","title":"Magnolia officinalis bark - 厚朴 (Hou Po)","description":"\u003cp\u003eThe bark of \u003cem\u003eMagnolia officinalis\u003c\/em\u003e, a tree grown for it in Sichuan and Hubei. Hou Po means “thick bark”: it is taken with care from specimens of fifteen to twenty years, steamed, then dried and rolled into “cigars” that show at the cut a characteristic purplish interior. Thick and fibrous, it gives off a balsamic, warm scent, for a bitter and pungent taste that stays long in the mouth. Not to be confused with Xin Yi Hua, which comes from the flower buds of another magnolia species. It is used in shards in long-simmered broths, or as an infusion, ten minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590488403,"sku":"BQ-HOU-PO-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hou-po-cote-1.jpg?v=1784503436"},{"product_id":"orange-amere-mature-zhi-ke","title":"Bitter orange (mature) - 枳壳 (Zhi Ke)","description":"\u003cp\u003eThe fruit of \u003cem\u003eCitrus aurantium\u003c\/em\u003e picked at mid-maturity, still yellowish green, cut in half horizontally to reveal the rosette of its inner segments, then dried at low temperature. It comes as concave half-fruits, with a wrinkled skin and pale flesh, of a warm citrus scent and a bitter, aromatic taste. It is larger, lighter and milder than Zhi Shi, picked much younger: it is the age at harvest that separates the two peels, and it can be tasted. It is used in pieces in broths and braises, or as an infusion, half a broken fruit in a bowl of water at 95 °C for eight minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590521171,"sku":"BQ-ZHI-KE-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-ke-dessus-1.jpg?v=1784503528"},{"product_id":"orange-amere-immature-zhi-shi","title":"Bitter orange (immature) - 枳实 (Zhi Shi)","description":"\u003cp\u003eThe young, small green fruits of \u003cem\u003eCitrus aurantium\u003c\/em\u003e, harvested early in summer — often those that fall naturally from the tree — then cut in half or into quarters and dried. They come as half-fruits or quarters, hard and compact, of a blackish green, with a thick peel and dry flesh; the scent is very bitter and pungent. The whole difference from Zhi Ke lies in the age of the fruit: picked far younger, Zhi Shi is smaller, harder, richer in essential oils, and distinctly more bitter in the mouth. In cookery, one quarter is enough to scent a long-simmered broth; as an infusion, five minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590553939,"sku":"BQ-ZHI-SHI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-shi-dessus-1.jpg?v=1784503530"},{"product_id":"boutons-de-rose-mei-gui-hua","title":"Rose buds - 玫瑰花 (Mei Gui Hua)","description":"\u003cp\u003eThe flower buds of \u003cem\u003eRosa rugosa\u003c\/em\u003e, picked just before opening, when the corolla is still closed and tight. Gathering is done at dawn, before the heat of the day carries off the scent, and the buds are dried quickly at low temperature. They keep in this way their deep pink-purple tint, their sepals still green in a ruff, an olive shape firm under the fingers, and that frank, honeyed rose smell which lingers long at the bottom of the jar. In the mouth the infusion is floral, a little astringent, with no added sugar. Allow five or six buds to a cup of water at 85 °C, three to four minutes, on their own or laid over a black tea; the petals also go into jams, syrups and biscuits.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827590586707,"sku":"BQ-MEI-GUI-HUA-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/mei-gui-hua-dessus-1.jpg?v=1784503497"},{"product_id":"fleurs-de-carthame-hong-hua","title":"Safflower flowers - 红花 (Hong Hua)","description":"\u003cp\u003eThe orange-red florets of \u003cem\u003eCarthamus tinctorius\u003c\/em\u003e, safflower, grown since antiquity for its dye: the silks of the nobility were coloured with it and the lip rouge of imperial China was drawn from it. Only the flowers are gathered, at full bloom, the seeds having other uses; they are dried in the shade so that the colour does not fade. Dry, they form fine, supple filaments of a deep orange-red, almost without smell, of a light and slightly herbaceous taste. A pinch is enough to tint hot water, a syrup or a rice dish vividly. As an infusion, allow three minutes at 90 °C, no more: beyond that the bitterness takes over and the colour browns.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827590685011,"sku":"BQ-HONG-HUA-50G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hong-hua-dessus-1.jpg?v=1784503436"},{"product_id":"liane-de-spatholobus-ji-xue-teng","title":"Spatholobus vine - 鸡血藤 (Ji Xue Teng)","description":"\u003cp\u003eThe woody stem of \u003cem\u003eSpatholobus suberectus\u003c\/em\u003e, a liana of the tropical forests of southern China. Its name, 鸡血藤, translates as “the chicken-blood vine”: cut fresh, it beads a dark red sap that runs slowly over the cut face. It is harvested in autumn, cut into thick rounds, then dried at low temperature. The section is a fine thing to look at — concentric reddish-brown rings alternate with paler zones, like inlaid wood. The matter is hard, dry, almost without smell, of a light and astringent taste. The rounds call for long cooking, twenty to thirty minutes at a simmer, to colour the water a deep red-brown; they are also added to simmered broths.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590783315,"sku":"BQ-JI-XUE-TENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ji-xue-teng-cote-1.jpg?v=1784503438"},{"product_id":"racine-dachyranthes-huai-niu-xi","title":"Achyranthes root - 怀牛膝 (Huai Niu Xi)","description":"\u003cp\u003eThe root of \u003cem\u003eAchyranthes bidentata\u003c\/em\u003e, grown in Henan, in the territory of the old Huaiqing region — hence the name “Huai Niu Xi”, the most sought-after grade. Niu Xi means “ox knee”: the swollen nodes of the aerial stem call a joint to mind. The taproot is lifted in autumn, washed, dried then cut into fine rounds of a yellowish white with grey glints, translucent at the edges, of a mild and slightly gluey taste. Not to be confused with Chuan Niu Xi, which is another species (\u003cem\u003eCyathula officinalis\u003c\/em\u003e), from Sichuan. It is simmered in pieces in a broth, for an hour, or infused for ten minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590816083,"sku":"BQ-HUAI-NIU-XI-XI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/huai-niu-xi-dessus-2.jpg?v=1784503437"},{"product_id":"racines-de-ficus-cinq-doigts-pelucheux-wu-zhi-mao-tao","title":"Ficus roots (Downy five fingers) - 五指毛桃 (Wu Zhi Mao Tao)","description":"\u003cp\u003eThe roots of \u003cem\u003eFicus hirta\u003c\/em\u003e, a shrub of the hot, damp regions of southern China, whose leaves cut into five lobes covered with short hairs gave it its name: 五指毛桃, “the five downy fingers”. They are lifted in autumn or in winter, washed, and cut into slices or sticks before drying. Dry, they are cream-white to beige, fibrous and light, and give off an immediately recognisable milky smell, between fresh coconut and warm milk; the taste is mild, woody, barely sweet. It is a broth ingredient: a handful in a Cantonese soup (Tang Shui Bao) simmered for two hours with meat, or on its own in just-simmering water for twenty minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590848851,"sku":"BQ-WU-ZHI-MAO-TAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/wu-zhi-mao-tao-dessus-2.jpg?v=1784503531"},{"product_id":"plantain-deau-ze-xie","title":"Water plantain - 泽泻 (Ze Xie)","description":"\u003cp\u003eThe fleshy rhizome of \u003cem\u003eAlisma orientale\u003c\/em\u003e, an aquatic plant of the marshes and paddy fields of Asia, whose lance-head leaves emerge above the water. It is lifted at the end of autumn or in winter, stripped of its outer bark, dried, then cut into rounds. These are a matt yellowish white, floury at the break, sown with small darker points; the smell is discreet, the taste sweet at first, then slightly bitter. Its name, 泽泻, translates word for word as “the marsh that flows away”, in reference to the waterlogged ground where the plant grows. In broth or as a long infusion: a few rounds in just-simmering water, fifteen to twenty minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590914387,"sku":"BQ-ZE-XIE-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/plantain-deau-ze-xie-4253101.jpg?v=1785714383"},{"product_id":"grand-plantain-parties-aeriennes-che-qian-cao","title":"Greater plantain (aerial parts) - 车前草 (Che Qian Cao)","description":"\u003cp\u003eThe aerial parts of \u003cem\u003ePlantago asiatica\u003c\/em\u003e, sometimes \u003cem\u003ePlantago depressa\u003c\/em\u003e, that common plantain of the roadside. Its name, 车前草, translates word for word as “the grass in front of the cart”: the plant thrives in ruts, where the seeds fall and germinate. It is cut in summer, during flowering, and dried whole, in bundles. Dry, it keeps its oval leaves with strongly marked parallel veins, of a greyish green turning khaki, and its long, fine brown flower spikes; the smell is herbaceous and frank, the taste vegetal, a little bitter. A pinch goes into just-simmering water, five to ten minutes, on its own or with other herbs; the young leaves are also eaten, briefly blanched, as a leaf vegetable.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590979923,"sku":"BQ-CHE-QIAN-CAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/che-qian-cao-dessus-1.jpg?v=1784503408"},{"product_id":"graines-de-plantain-che-qian-zi","title":"Plantain seeds - 车前子 (Che Qian Zi)","description":"\u003cp\u003eThe seeds of \u003cem\u003ePlantago asiatica\u003c\/em\u003e, sometimes \u003cem\u003ePlantago depressa\u003c\/em\u003e, separated from the spike by threshing in autumn, once the capsules are dry. Not to be confused with Che Qian Cao, which denotes the aerial parts of the same plant: here only the seeds are kept. Minute — barely a millimetre — brownish-black, glossy and angular, they have almost no smell and a very discreet, faintly cereal taste. On contact with water they swell and surround themselves with a slippery mucilage that clouds the liquid and thickens it slightly. Their fineness makes straining awkward: Chinese usage encloses them in a cloth bag (Bao Jian) which is dipped for some twenty minutes in just-simmering water before being lifted out.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591012691,"sku":"BQ-CHE-QIAN-ZI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/che-qian-zi-dessus-2.jpg?v=1784503410"},{"product_id":"lysimaque-chinoise-jin-qian-cao","title":"Chinese loosestrife - 金钱草 (Jin Qian Cao)","description":"\u003cp\u003eThe aerial parts of \u003cem\u003eLysimachia christinae\u003c\/em\u003e, a creeping plant of the damp zones of southern China. Its name, 金钱草, translates as “the gold-coin herb”, on account of its round, regular leaves, set in pairs along the stem like coins in a row. It is cut in summer, at flowering time, and dried in the shade. Dry, it comes as fine, supple reddish-brown stems bearing greyish-green heart-shaped leaves, thin as paper, and sometimes a few small yellow star-shaped flowers. The smell is faint and herbaceous, the taste discreet, barely bitter. As an infusion, a pinch to a cup of just-simmering water, ten minutes; more if it goes into a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591045459,"sku":"BQ-JIN-QIAN-CAO-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jin-qian-cao-dessus-1.jpg?v=1784503438"},{"product_id":"haricot-azuki-rouge-chi-xiao-dou","title":"Red azuki bean - 赤小豆 (Chi Xiao Dou)","description":"\u003cp\u003eThe seeds of \u003cem\u003eVigna umbellata\u003c\/em\u003e, small red beans longer and narrower than the round adzuki of \u003cem\u003eVigna angularis\u003c\/em\u003e (Chi Dou), for which they are commonly substituted in cookery without anyone taking exception. The plant has been grown in Asia for thousands of years. The pods are harvested at maturity, when they turn brown, then threshed, and the seeds dried. These are an even dark red, glossy, marked with a white hilum in a fine line along the flank; on cooking they hold their shape better than the round adzuki and give off a red-brown water. The taste is sweet, floury, a little earthy. Allow an hour at a gentle simmer for congees and soups, longer still when they are crushed and sweetened for the red paste of Cantonese desserts and of Japanese anko.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827591078227,"sku":"BQ-CHI-XIAO-DOU-200G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/chi-xiao-dou-dessus-1.jpg?v=1784503408"},{"product_id":"feuilles-de-neflier-du-japon-bibacier-pi-pa-ye","title":"Loquat leaves (Japanese medlar) - 枇杷叶 (Pi Pa Ye)","description":"\u003cp\u003eThe large leathery leaves of the Japanese medlar (\u003cem\u003eEriobotrya japonica\u003c\/em\u003e), gathered all year round, those of autumn being preferred. The underside carries an abundant reddish-brown down which is traditionally removed by brushing before use; the leaves are then cut into strips and dried, or else coated with honey and gently roasted (Mi Zhi Pi Pa Ye), which darkens them, softens them and sweetens them. Dry, they are grey-green on top, stiff and veined, and give an amber infusion with a slightly bitter vegetal taste: a spoonful of strips for a bowl of water at 95 °C, eight to ten minutes. The tree is a classic of Asian gardens, and its fruit — the Japanese medlar, or loquat — is much appreciated in its own right.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591143763,"sku":"BQ-PI-PA-YE-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/pi-pa-ye-dessus-3.jpg?v=1784503500"},{"product_id":"racine-de-platycodon-jie-geng","title":"Platycodon root - 桔梗 (Jie Geng)","description":"\u003cp\u003eThe fleshy root of \u003cem\u003ePlatycodon grandiflorus\u003c\/em\u003e, the plant with blue-violet balloon-shaped flowers — hence its English name of balloon flower. Grown chiefly in Korea and in north-east China, its taproot is lifted in autumn from two- to three-year-old specimens, peeled then dried. It comes as cylindrical lengths or straps of a yellowish white, light and fibrous, with the characteristic bitter and pungent savour. In Korea it is eaten as a vegetable under the name doraji, famous in the kitchen as in folklore: rehydrated, then stir-fried or dressed as a salad (namul). As an infusion, a spoonful for a bowl of water at 95 °C for ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591176531,"sku":"BQ-JIE-GENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/racine-de-platycodon-jie-geng-7891925.jpg?v=1785714381"},{"product_id":"ecorce-de-trichosanthes-gua-lou-pi","title":"Trichosanthes rind - 瓜蒌皮 (Gua Lou Pi)","description":"\u003cp\u003eThe rind of the fruit of \u003cem\u003eTrichosanthes kirilowii\u003c\/em\u003e, a climbing cucurbit grown in northern China. The fruit stays on the vine until autumn, when it takes on its bright orange colour; it is then split, the rind separated from the pulp and the seeds, and dried. It comes as flattened, curled strips, brownish-orange outside, paler inside, of a papery texture that crackles under the fingers. The smell is mild, a little sweet, with a note of cooked squash; the taste is bland and slightly bitter. Chinese usage names the three parts of the fruit separately: Gua Lou Pi for the rind, Gua Lou Ren for the seeds, Gua Lou for the whole fruit. In broth or as a long infusion, fifteen to twenty minutes in just-simmering water.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591209299,"sku":"BQ-GUA-LOU-PI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gua-lou-pi-cote.jpg?v=1784503436"},{"product_id":"sargasse-hai-zao","title":"Sargassum - 海藻 (Hai Zao)","description":"\u003cp\u003eA brown seaweed of the genus \u003cem\u003eSargassum\u003c\/em\u003e (\u003cem\u003eS. pallidum\u003c\/em\u003e or \u003cem\u003eS. fusiforme\u003c\/em\u003e), harvested off the coasts of northern China and Japan, then dried in sun and wind. It has none of the wide flat blade of kombu: sargassum is branched like a small bough, with narrow straps and minute round floats that hold it upright in the water. Dry, it comes as supple blackish-brown tufts, still a little salty to the taste, with a frank marine smell. Rehydrated for ten to thirty minutes in cold water, it swells again, softens and takes on an olive tint; it is rinsed, then added to salads, broths and simmered dishes, where a few minutes of cooking are enough.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827591242067,"sku":"BQ-HAI-ZAO-50G","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hai-zao-cote-1.jpg?v=1784503437"},{"product_id":"laminaire-kombu-kun-bu","title":"Kelp (Kombu) - 昆布 (Kun Bu)","description":"\u003cp\u003eA large brown seaweed (\u003cem\u003eSaccharina japonica\u003c\/em\u003e, long known as \u003cem\u003eLaminaria japonica\u003c\/em\u003e, sometimes \u003cem\u003eEcklonia kurome\u003c\/em\u003e), harvested off the coasts of Japan, Korea and north-east China. The blades are hauled up then dried in sun and wind until they turn stiff. Dry, the seaweed is thick, blackish-brown, almost armoured, often veiled with a fine white powder which is not mould but salt and sugars crystallised at the surface — it is wiped rather than washed. The smell is marine and discreet, the taste deeply umami. It is the base of Japanese dashi and of many Korean broths: a ten-centimetre piece in a litre of water, heated slowly and lifted out just before boiling, failing which the broth turns slimy and bitter.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827591274835,"sku":"BQ-KUN-BU-50G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/laminaire-kombu-kun-bu-8461683.jpg?v=1785714382"},{"product_id":"graines-de-moutarde-blanche-bai-jie-zi","title":"White mustard seeds - 白芥子 (Bai Jie Zi)","description":"\u003cp\u003eThe round seeds of \u003cem\u003eSinapis alba\u003c\/em\u003e, white mustard, grown in Europe as in Asia. They are harvested at full maturity, when the pods yellow and dry on the stalk, then separated by threshing. They are an even golden yellow, smooth, hard, almost without smell as long as they stay whole: it is grinding in the presence of water that brings out the pungency, very different from the burn of chilli, more nasal, more fleeting. Bitten whole, the seed is at first mild, then frankly acrid. Ground in a mortar, they give a mild mustard; whole, they scent vinegars, marinades and pickled vegetables, where several days must be allowed for the taste to pass into the liquid.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591307603,"sku":"BQ-BAI-JIE-ZI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-jie-zi-cote-1.jpg?v=1784503406"},{"product_id":"graine-de-sterculier-pang-da-hai","title":"Sterculia seed - 胖大海 (Pang Da Hai)","description":"\u003cp\u003eThe remarkable seeds of Sterculia lychnophora, a tropical tree of South-East Asia. Their spectacular particularity: when plunged into hot water, they swell considerably (up to 8 times their initial volume), releasing a characteristic gelatinous mucilaginous mass — hence their name Pang Da Hai (“the big sea”). Harvested at full maturity, dried whole, they come as wrinkled reddish-brown ovoid grains, the size of a hazelnut.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827591340371,"sku":"BQ-PANG-DA-HAI-DA-50G","price":3.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/graine-de-sterculier-pang-da-hai-1985623.jpg?v=1785714384"},{"product_id":"pousses-de-millet-germees-gu-ya","title":"Sprouted millet shoots - 谷芽 (Gu Ya)","description":"\u003cp\u003eThe grains of foxtail millet (\u003cem\u003eSetaria italica\u003c\/em\u003e) — sometimes of rice (\u003cem\u003eOryza sativa\u003c\/em\u003e), depending on the region — set to sprout before being dried, shoot and all. The grains are moistened and kept warm for a few days, long enough for a rootlet of two or three millimetres to emerge, then the whole is dried gently to halt germination. The product comes as pale yellowish-brown grains, hard and light, capped with fine whitish or greenish shoots that break at the slightest rubbing. The smell is mild, frankly cereal, between malt and toasted bread; the taste is faintly sweet. They are briefly toasted in a pan before being infused for some ten minutes in just-simmering water, or added to congees.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591405907,"sku":"BQ-GU-YA-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gu-ya-dessus-2.jpg?v=1784508189"},{"product_id":"fruits-daubepine-de-chine-shan-zha","title":"Chinese hawthorn fruits - 山楂 (Shan Zha)","description":"\u003cp\u003eThe fruits of \u003cem\u003eCrataegus pinnatifida\u003c\/em\u003e, the Chinese hawthorn, distinctly larger than those of the European hawthorn (\u003cem\u003eCrataegus monogyna\u003c\/em\u003e): these are two separate species, and it is indeed the first that is cooked. They are harvested in autumn, at full maturity, when they turn scarlet, then dried whole or cut into rounds that show the pale flesh and the pips. Dried, the slices are red-brown, supple, a little leathery; the taste is frankly tart, the sharpness of an over-ripe apple which an underlying sweetness catches up. The pectin they contain sets jellies and thickens compotes. They are eaten coated in rock sugar on skewers (Tang Hu Lu), as jam, or infused for ten minutes in just-simmering water.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"150 g","offer_id":53827591438675,"sku":"BQ-SHAN-ZHA-150G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/shan-zha-dessus-2.jpg?v=1784507945"}],"url":"https:\/\/botaqi.com\/en\/collections\/plantes.oembed?page=3","provider":"BotaQi","version":"1.0","type":"link"}