百子櫃 ›
Rehmannia root steamed and cured until pitch-black, moist and sticky, sold as soft tar-dark chunks. It colours the broth deep brown and adds a malty, prune-like sweetness; a small amount is enough, as too much turns the soup heavy and cloying.
Nature · warming Flavour · sweet Meridians · liver、kidney
In Cantonese food therapy it is the blood-nourishing root for those who run cold and dry, traditionally combined with dang gui, chuanxiong and white peony in four-substance style pots to nourish yin and blood and replenish essence.
It comes as sticky black pieces and needs only a light wash. Do not use much, or the soup turns heavy and cloying.
河南焦作（懷慶，四大懷藥之一）
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.