{"title":"Bu Qi 补气 — sweet roots, warm and neutral","description":"\u003cp\u003eQi names, in Chinese thought, the vital breath that animates the being. The “Bu Qi” (补气) family gathers the great classics of the register of the breath: matter most often warm or neutral, of sweet flavour, among the oldest of the tradition.\u003c\/p\u003e","products":[{"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":"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":"rhodiola-du-tibet-hong-jing-tian","title":"Tibetan rhodiola - 红景天 (Hong Jing Tian)","description":"\u003cp\u003eThe root of \u003cem\u003eRhodiola crenulata\u003c\/em\u003e, an alpine plant of the high plateaux of Tibet, Qinghai and Sichuan, where it grows between 3 500 and 5 000 metres, in scree, under a keen cold, air poor in oxygen and intense sunlight. It is lifted in autumn, from specimens several years old, then cleaned and cut into slices before drying. The root is a thick taproot, covered with a brown bark that peels away in scales; the cut face is pale yellow with a pinkish heart and gives off, freshly sliced, a discreet scent of rose, unexpected enough for a root. The taste is bitter and astringent, with a floral trace on the finish. Two or three slices to a cup of water at 90 °C, ten minutes; it is also added to broths.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592388947,"sku":"BQ-HONG-JING-TIAN-100G","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hong-jing-tian-dessus-2.jpg?v=1784503439"},{"product_id":"ginseng-coreen-rouge-hong-shen","title":"Korean red ginseng - 红参 (Hong Shen)","description":"\u003cp\u003eThe root of \u003cem\u003ePanax ginseng\u003c\/em\u003e, grown for six years on the Korean cycle, then steamed and dried several times over: it is this succession of steamings that takes ginseng from white to red and gives it its translucent reddish-brown tint, its horny hardness and its scent of cooked sugar. Sold in fine ready-to-use slices, it shows concentric rings at the cut; its savour is mild on the attack, then distinctly bitter. It is simmered in broths and long-cooked dishes, or infused, three to five slices in a bowl of water at 95 °C for ten minutes. One of the most prestigious roots of the Chinese and Korean tradition.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"Slices","offer_id":54350721483091,"sku":"BQ-HONG-SHEN-TRANCHES","price":15.0,"currency_code":"EUR","in_stock":true},{"title":"Whole root","offer_id":54350721515859,"sku":"BQ-HONG-SHEN-RACINEENTIERE","price":15.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ginseng-coreen-rouge-hong-shen-6971619.jpg?v=1785714375"},{"product_id":"ginseng-americain-xi-yang-shen","title":"American ginseng - 西洋参 (Xi Yang Shen)","description":"\u003cp\u003eAmerican ginseng (\u003cem\u003ePanax quinquefolius\u003c\/em\u003e) is the North American cousin of Asian ginseng: same genus, different species, and a native range running from the hardwood forests of Wisconsin to southern Canada. It is now grown under strict rules, often as simulated wild culture, under forest cover. The roots are washed, sliced thinly across, then dried: the result is ivory-white rounds, streaked with concentric circles, hard and brittle, with a discreet, earthy scent. In the mouth, the bitterness comes first, followed by a faintly sweet return. Its Chinese name, Hua Qi Shen, says “the shen of the land of flowers”, that is, of the United States. Three or four rounds to a cup of water at 90 °C, ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"Slices","offer_id":54350721548627,"sku":"BQ-XI-YANG-SHEN-TRANCHES","price":8.0,"currency_code":"EUR","in_stock":true},{"title":"Whole root","offer_id":54350721581395,"sku":"BQ-XI-YANG-SHEN-RACINEENTIERE","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xi-yang-shen-entier-dessus-2.jpg?v=1784503530"},{"product_id":"datte-rouge-fourree-noix-he-tao-zao","title":"Red date stuffed with walnut - 核桃枣 (He Tao Zao)","description":"\u003cp\u003eThe red date stuffed with walnut (核桃枣, \u003cem\u003eHe Tao Zao\u003c\/em\u003e) is a traditional Chinese confection: a dried and stoned jujube (red date), filled with a whole walnut half. The soft, sweet flesh of the fruit wraps the crunch of the nut — a contrast the tradition is fond of, to the point of making it a classic of the grocery shops and of Chinese festive tables.\u003c\/p\u003e\u003cp\u003eEaten as it comes, as a snack, or to accompany tea — its most common pairing.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":54354846056787,"sku":"BQ-HE-TAO-ZAO-200G","price":4.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/datte-rouge-fourree-a-la-noix-he-tao-zao-5454820.jpg?v=1785714373"}],"url":"https:\/\/botaqi.shop\/en\/collections\/bu-qi.oembed","provider":"BotaQi","version":"1.0","type":"link"}