Prepared Rehmannia Root
スープを漆黒に変える魔法の根！驚くほど甘くて深いコクの台湾伝統スパイス
Description
Rehmannia root repeatedly steamed with wine and dried. Pitch-black and sticky; simmering dyes soup deep black and imparts rich caramel-like sweetness and depth.
Classification: For Hardcore Fans,Whole Spice,Identity of Pitch-black Soup
Shops selling Prepared Rehmannia Root
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Shu Di Huang(Prepared Rehmannia root)
Instructions
- [Usage Secret]
- [Medicinal Pork Ribs (Pitch-black Soup)] The famous 'Shi Quan' ribs in night markets get their color from this Shu Di. Simmering with ribs for hours yields a 'sweet, rich' soup despite its look.
- [Taiwanese Bak Kut Teh] Essential for the black, medicine-heavy Taiwanese version, distinct from Singaporean style.
- [Blood-nourishing Soup] Combined with Dong Quai etc. as a base for stamina-recovery soups.
Learn more Substitutes, pairings, tips
Key spices
Heavy aroma of caramel、burnt sugar、and herbs
Substitutes at Japanese supermarkets
Irreplaceable (Due to unique color and sweet depth)
Pairing
Medicinal Pork Ribs, Shi Quan Da Bu Tang
Trivia
[Hardcore] Rehmannia exists in raw, dried, and prepared stages; 'Shu Di' is the most aged and highly nourishing. Looks like charcoal but is sugar-rich, acting as a pro spice adding deep umami to broth. Finding this in a Shin-Okubo pharmacy marks you as a true Taiwan expert.
Eating tips & etiquette
[Unique Eating] Dip meat (ribs) simmered in pitch-black Shu Di broth into fermented tofu sauce to taste the contrast between soup sweetness and sauce saltiness!
Allergen
None