{"title":"Bu Yin 补阴 — sweet and refreshing","description":"\u003cp\u003eYin evokes the cool, damp and deep side of the balance: the Liquids (津液 Jin Ye), the reserve, inwardness. The “Bu Yin” (补阴) family brings together matter often sweet and refreshing, which the tradition sets against Yang, the hot and active side, and weds to it.\u003c\/p\u003e","products":[{"product_id":"sesame-noir-hei-zhi-ma","title":"Black sesame - 黑芝麻 (Hei Zhi Ma)","description":"\u003cp\u003eThe seeds of \u003cem\u003eSesamum indicum\u003c\/em\u003e, the black-seeded variety. Sesame is cut when the capsules begin to open on the stem: they open all at once and drop the seeds, which forces harvesting before full maturity and drying the plants upside down. The seeds are then threshed, sorted and winnowed. They are small, flattened into a teardrop, of a matt black that begins to shine once toasted, and their taste, fuller than that of white sesame, leans towards the bitter and towards toasted bread. Dry-toasted for two or three minutes in a pan, they scent congees, salads and noodles; ground in a mortar with sugar, they give the black paste of tang yuan and of Cantonese desserts. To be distinguished from white sesame, milder: same species, another variety.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590127955,"sku":"BQ-HEI-ZHI-MA-100G","price":5.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hei-zhi-ma-cote-1.jpg?v=1784503437"},{"product_id":"baies-de-goji-gou-qi-zi","title":"Goji berries - 枸杞子 (Gou Qi Zi)","description":"\u003cp\u003eThe red berries of \u003cem\u003eLycium barbarum\u003c\/em\u003e, grown mainly on the high plateaux of Ningxia — the most prized — and of Xinjiang. Harvested at full maturity, they are small elongated berries of a brilliant orange-red, carefully dried to preserve their soft texture and their sweet, faintly tart savour. They are eaten as they come, in the manner of a dried fruit; a handful is thrown into broths and mild soups at the end of cooking, where they swell and give up their colour; and they are infused on their own or with tea, a spoonful for a bowl of water at 90 °C for five minutes. A common ingredient of Chinese cookery.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"250 g","offer_id":53827590160723,"sku":"BQ-GOU-QI-ZI-250G","price":6.8,"currency_code":"EUR","in_stock":true},{"title":"500 g","offer_id":54350721778003,"sku":"BQ-GOU-QI-ZI-500G","price":13.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/baies-de-goji-gou-qi-zi-8852066.jpg?v=1785714385"},{"product_id":"bulbe-de-lys-bai-he","title":"Lily bulb - 百合 (Bai He)","description":"\u003cp\u003eThe fleshy scales of the bulb of \u003cem\u003eLilium brownii\u003c\/em\u003e, sometimes \u003cem\u003eLilium lancifolium\u003c\/em\u003e, gathered in autumn, once the summer flowering is over. The scales are detached one by one, briefly blanched in steam, then dried. They then take the form of ivory-white petals with pearly glints, a little translucent at the edges, thin and brittle under the finger; the taste is mild and floury, with a hint of bitterness on the finish. An ingredient of Chinese cookery, they are found above all in Cantonese sweet soups (Tang Shui) and desserts, where twenty to thirty minutes of cooking at a gentle simmer are enough to give them back their softness.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"150 g","offer_id":53827590226259,"sku":"BQ-BAI-HE-150G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-he-dessus-1.jpg?v=1784503406"},{"product_id":"tubercule-dophiopogon-mai-men-dong","title":"Ophiopogon tuber - 麦门冬 (Mai Men Dong)","description":"\u003cp\u003eThe fleshy tubers of \u003cem\u003eOphiopogon japonicus\u003c\/em\u003e, a perennial of damp undergrowth that forms tufts of grass-like foliage. Harvested in spring or in autumn in Sichuan and Zhejiang, the small spindle-shaped tubers are washed, stripped of their central thread (Qu Xin, “remove the heart”), then dried. They come as slightly translucent yellowish-white grains, supple and a little sticky, with flesh that turns tender and juicy once rehydrated; the savour is sweet, with a fine bitter edge on the finish. A spoonful is thrown into mild soups and rice porridges, or they are infused for ten minutes in water at 90 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590259027,"sku":"BQ-MAI-MEN-DONG-100G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/tubercule-dophiopogon-mai-men-dong-5479789.jpg?v=1785714384"}],"url":"https:\/\/botaqi.shop\/en\/collections\/bu-yin.oembed","provider":"BotaQi","version":"1.0","type":"link"}