Angelica Root (Dang Gui)
血を補う女性の味方！セロリと甘草が混ざったような薬膳スープの王
Description
The absolute star root of the celery family in Chinese medicinal cuisine (esp. soups). Known in Chinese medicine for 'replenishing blood and warming the body', considered especially good for women. Has a unique strong aroma and sweetness akin to celery. Braising long-term with mutton or chicken turns the soup golden and transforms it into premium medicinal flavor.
Classification: Everyone, Spice, Medicinal, Dang Gui, Traditional Medicine, Mutton Soup, For Braising, Healthy
Shops selling Angelica Root (Dang Gui)
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How to use
Ingredients
- Dried and sliced roots of Angelica sinensis
Instructions
- [Typical Uses]
- [Dang Gui Ginger Mutton Soup]: Braise a few slices of Dang Gui with mutton and ginger. China's ultimate winter feast, warming the body to the core.
- Add to medicinal chicken soups (like Silkie chicken soup).
- Ingredient for hot pot (Little Sheep) soup bases.
Learn more Substitutes, pairings, tips
Key spices
Strong herbal aroma like celery、and sweetness lingering in the throat like licorice
Substitutes at Japanese supermarkets
(Irreplaceable. Can slightly mimic aroma with celery roots, but lacks medicinal effects)
Pairing
Mutton Soup / Silkie Chicken Soup / Medicinal Hot Pot
Trivia
In Chinese homes, mothers lovingly simmer soup with Dang Gui for women post-menstruation or family members with cold extremities in winter. It is a smell truly symbolizing 'Chinese mother's taste'.
Eating tips & etiquette
Looks like 'whitish, thinly sliced tree roots'. Because the aroma is extremely strong, '2-3 slices' is plenty for a home pot. Over-adding completely turns it into 'decocted Chinese medicine'.
Allergen
None