百子櫃 ›
The dense, extremely hard root of Panax notoginseng, sold as greyish knobs that are crushed or sliced before use; the steamed 'cooked' form is the one usually put in soup. It gives double-boiled chicken tongs a distinct bitter ginseng-family note and a dark, serious broth.
Nature · warming Flavour · sweet、bitter Meridians · liver、stomach
In folk tradition it is the blood-mover of middle age and the postpartum month, the steamed root double-boiled with chicken to dispel stasis while nourishing; the saying goes it stops bleeding without leaving stasis.
Crush it or slice it. Cooked 熟田七, which is steamed, is the form that usually goes into soup.
雲南文山（歷史上經廣西田州集散而得名） — not retailed by AU domestic shops; marketplace powders and the practitioner channel only
Common at Asian grocers
“The pot she makes when someone needs looking after.”
Lo Fo Tong is cultural food-heritage reference, not medical advice. If you are pregnant, unwell or on medication, talk to your doctor or registered practitioner before changing what is in the pot.