{"title":"Metal Phase","description":"\u003cp\u003eMetal is the autumn of the cycle: the gathering inward, the condensation, the air growing clear.\u003c\/p\u003e\n\u003cp\u003eThe 24 Breaths cross it from Liqiu (立秋) to the white dews of Bailu (白露).\u003c\/p\u003e\n\u003cp\u003eThe tradition attaches to it the upper sphere, white and the pungent flavour — the luminous descent towards winter.\u003c\/p\u003e","products":[{"product_id":"boutons-de-magnolia-xin-yi-hua","title":"Magnolia buds - 辛夷花 (Xin Yi Hua)","description":"\u003cp\u003eThe flower buds of \u003cem\u003eMagnolia biondii\u003c\/em\u003e — sometimes \u003cem\u003eMagnolia denudata\u003c\/em\u003e — gathered just before opening, at the very start of spring. Dried as they are, they come as small downy greyish-brown cones whose cottony texture holds the essential oils for a long time. They rank among the most scented flowers of the Chinese repertoire, on a balsamic, resinous note. As an infusion, two or three buds in a bowl of water at 90 °C for five minutes are enough: the scent quickly takes over and covers that of the other flowers in a mix.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827579871571,"sku":"BQ-XIN-YI-HUA-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xin-yi-hua-dessus-1.jpg?v=1784503529"},{"product_id":"boutons-de-chrysantheme-sauvage-ye-ju-hua","title":"Wild chrysanthemum buds - 野菊花 (Ye Ju Hua)","description":"\u003cp\u003eThe wild chrysanthemum (\u003cem\u003eChrysanthemum indicum\u003c\/em\u003e), smaller and yellower than its cultivated cousin, grows of its own accord in the hills of China. Its flower heads, picked in bud then dried, stay small and tightly closed, of a deep yellow. In the mouth they are distinctly more bitter and more pungent than cultivated Ju Hua, whose scent stays mild and floral: it is the bitterness that separates the two flowers and decides their use, Ju Hua for the infusion of pleasure, Ye Ju Hua for fuller-bodied mixes. Three or four buds in a bowl of water at 85 °C, three minutes, colour the infusion a straw yellow.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580199251,"sku":"BQ-YE-JU-HUA-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ye-ju-hua-dessus-2.jpg?v=1784503531"},{"product_id":"fruit-du-gardenia-zhi-zi","title":"Gardenia fruit - 栀子 (Zhi Zi)","description":"\u003cp\u003eThe fruit of \u003cem\u003eGardenia jasminoides\u003c\/em\u003e, harvested in autumn when it ripens and takes on its characteristic orange-red tint. Dried whole or sliced, it comes as ribbed, hard ovoid capsules, orange-brown, with a mild, woody scent; its savour is frankly bitter. It is one of the oldest dyes in China: the saffron yellow of the imperial fabrics owes its shade to it. Split and thrown into a bowl of water at 95 °C for five minutes, a single fruit gives a bright yellow water, used as much for the colour as for the bitterness.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580494163,"sku":"BQ-ZHI-ZI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-zi-dessus-3.jpg?v=1784503531"},{"product_id":"chevrefeuille-du-japon-jin-yin-hua","title":"Japanese honeysuckle - 金银花 (Jin Yin Hua)","description":"\u003cp\u003eJin Yin Hua means literally “gold and silver flower”: the buds of \u003cem\u003eLonicera japonica\u003c\/em\u003e open white then turn golden yellow within the same day, so that the two shades sit together on the one stem. They are picked at the very start of spring, before they fully open, and dried quickly in the shade, which keeps their pale colour and their scent. Dry, they are fine curved tubes, pale yellow to ivory, very light in the hand. As an infusion, a spoonful of buds in a bowl of water at 85 °C for three to four minutes gives a clear liquor, floral and barely bitter.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827580559699,"sku":"BQ-JIN-YIN-HUA-50G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/jin-yin-hua-dessus-2.jpg?v=1784503437"},{"product_id":"fruits-de-forsythia-lian-qiao","title":"Forsythia fruits - 连翘 (Lian Qiao)","description":"\u003cp\u003eThe fruits of \u003cem\u003eForsythia suspensa\u003c\/em\u003e, that bush with brilliant yellow flowers which announces spring in Asia. They are harvested at two moments: still green in summer (Qing Qiao), or ripe and brown in autumn (Lao Qiao). Dried, they open into two woody valves that draw a small hollow heart and sometimes let their winged seeds escape. The green ones are firmer and more bitter, the ripe ones milder and woodier. As an infusion, a spoonful of fruits for a bowl of water at 95 °C for eight minutes; they also stand up to the long cooking of a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827580658003,"sku":"BQ-LIAN-QIAO-100G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/lian-qiao-dessus-3.jpg?v=1784503497"},{"product_id":"scutellaire-barbue-ban-zhi-lian","title":"Barbed skullcap - 半枝莲 (Ban Zhi Lian)","description":"\u003cp\u003eScutellaria barbata, a cousin of Huang Qin but used whole (and not its root alone), is that small labiate with two-lipped blue-violet flowers which grows in the marshy zones of southern China. Harvested in summer, dried whole in tufts, it keeps a slightly bitter savour and a green colour preserved by careful drying.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827580920147,"sku":"BQ-BAN-ZHI-LIAN-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ban-zhi-lian-dessus-1.jpg?v=1784503406"},{"product_id":"racine-disatis-ban-lan-gen","title":"Isatis root - 板蓝根 (Ban Lan Gen)","description":"\u003cp\u003eThe root of \u003cem\u003eIsatis indigotica\u003c\/em\u003e, the plant whose leaves — Da Qing Ye — give indigo blue. Grown for two years before being lifted in autumn, the root is washed, dried then cut into rounds with a grey-brown bark and paler flesh, floury in appearance. It is light, brittle, of a discreet scent and a sweet taste that turns bitter. It is one of the most widespread roots in China, where it is sold in slices everywhere. It is set to simmer in a broth, about forty minutes, or infused for ten minutes in water at 95 °C; it is often softened with a little rock sugar.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827581477203,"sku":"BQ-BAN-LAN-GEN-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ban-lan-gen-cote-1.jpg?v=1784503406"},{"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":"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":"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"},{"product_id":"ecorce-de-mandarine-rouge-couche-externe-ju-hong","title":"Red mandarin peel (outer layer) - 橘红 (Ju Hong)","description":"\u003cp\u003eJu Hong denotes the outer, orange-red layer alone of the mandarin peel (\u003cem\u003eCitrus reticulata\u003c\/em\u003e), parted with a knife from the inner white layer, which forms the Ju Bai. This traditional cut isolates two very different materials: the coloured layer is thin, brittle, riddled with glands where the essential oils sit, whereas the white layer is spongy and almost without scent. Ju Hong comes as fine petals of an intense orange-red, whose smell is sharper and more penetrating than that of whole Chen Pi, and whose taste is more frankly bitter. A petal is slipped into a braise or a broth, or infused for five minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590455635,"sku":"BQ-JU-HONG-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ju-hong-cote-1.jpg?v=1784503438"},{"product_id":"ecorce-de-magnolia-officinalis-hou-po","title":"Magnolia officinalis bark - 厚朴 (Hou Po)","description":"\u003cp\u003eThe bark of \u003cem\u003eMagnolia officinalis\u003c\/em\u003e, a tree grown for it in Sichuan and Hubei. Hou Po means “thick bark”: it is taken with care from specimens of fifteen to twenty years, steamed, then dried and rolled into “cigars” that show at the cut a characteristic purplish interior. Thick and fibrous, it gives off a balsamic, warm scent, for a bitter and pungent taste that stays long in the mouth. Not to be confused with Xin Yi Hua, which comes from the flower buds of another magnolia species. It is used in shards in long-simmered broths, or as an infusion, ten minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590488403,"sku":"BQ-HOU-PO-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hou-po-cote-1.jpg?v=1784503436"},{"product_id":"orange-amere-mature-zhi-ke","title":"Bitter orange (mature) - 枳壳 (Zhi Ke)","description":"\u003cp\u003eThe fruit of \u003cem\u003eCitrus aurantium\u003c\/em\u003e picked at mid-maturity, still yellowish green, cut in half horizontally to reveal the rosette of its inner segments, then dried at low temperature. It comes as concave half-fruits, with a wrinkled skin and pale flesh, of a warm citrus scent and a bitter, aromatic taste. It is larger, lighter and milder than Zhi Shi, picked much younger: it is the age at harvest that separates the two peels, and it can be tasted. It is used in pieces in broths and braises, or as an infusion, half a broken fruit in a bowl of water at 95 °C for eight minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590521171,"sku":"BQ-ZHI-KE-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/zhi-ke-dessus-1.jpg?v=1784503528"},{"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":"grand-plantain-parties-aeriennes-che-qian-cao","title":"Greater plantain (aerial parts) - 车前草 (Che Qian Cao)","description":"\u003cp\u003eThe aerial parts of \u003cem\u003ePlantago asiatica\u003c\/em\u003e, sometimes \u003cem\u003ePlantago depressa\u003c\/em\u003e, that common plantain of the roadside. Its name, 车前草, translates word for word as “the grass in front of the cart”: the plant thrives in ruts, where the seeds fall and germinate. It is cut in summer, during flowering, and dried whole, in bundles. Dry, it keeps its oval leaves with strongly marked parallel veins, of a greyish green turning khaki, and its long, fine brown flower spikes; the smell is herbaceous and frank, the taste vegetal, a little bitter. A pinch goes into just-simmering water, five to ten minutes, on its own or with other herbs; the young leaves are also eaten, briefly blanched, as a leaf vegetable.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827590979923,"sku":"BQ-CHE-QIAN-CAO-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/che-qian-cao-dessus-1.jpg?v=1784503408"},{"product_id":"graines-de-plantain-che-qian-zi","title":"Plantain seeds - 车前子 (Che Qian Zi)","description":"\u003cp\u003eThe seeds of \u003cem\u003ePlantago asiatica\u003c\/em\u003e, sometimes \u003cem\u003ePlantago depressa\u003c\/em\u003e, separated from the spike by threshing in autumn, once the capsules are dry. Not to be confused with Che Qian Cao, which denotes the aerial parts of the same plant: here only the seeds are kept. Minute — barely a millimetre — brownish-black, glossy and angular, they have almost no smell and a very discreet, faintly cereal taste. On contact with water they swell and surround themselves with a slippery mucilage that clouds the liquid and thickens it slightly. Their fineness makes straining awkward: Chinese usage encloses them in a cloth bag (Bao Jian) which is dipped for some twenty minutes in just-simmering water before being lifted out.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591012691,"sku":"BQ-CHE-QIAN-ZI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/che-qian-zi-dessus-2.jpg?v=1784503410"},{"product_id":"feuilles-de-neflier-du-japon-bibacier-pi-pa-ye","title":"Loquat leaves (Japanese medlar) - 枇杷叶 (Pi Pa Ye)","description":"\u003cp\u003eThe large leathery leaves of the Japanese medlar (\u003cem\u003eEriobotrya japonica\u003c\/em\u003e), gathered all year round, those of autumn being preferred. The underside carries an abundant reddish-brown down which is traditionally removed by brushing before use; the leaves are then cut into strips and dried, or else coated with honey and gently roasted (Mi Zhi Pi Pa Ye), which darkens them, softens them and sweetens them. Dry, they are grey-green on top, stiff and veined, and give an amber infusion with a slightly bitter vegetal taste: a spoonful of strips for a bowl of water at 95 °C, eight to ten minutes. The tree is a classic of Asian gardens, and its fruit — the Japanese medlar, or loquat — is much appreciated in its own right.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591143763,"sku":"BQ-PI-PA-YE-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/pi-pa-ye-dessus-3.jpg?v=1784503500"},{"product_id":"racine-de-platycodon-jie-geng","title":"Platycodon root - 桔梗 (Jie Geng)","description":"\u003cp\u003eThe fleshy root of \u003cem\u003ePlatycodon grandiflorus\u003c\/em\u003e, the plant with blue-violet balloon-shaped flowers — hence its English name of balloon flower. Grown chiefly in Korea and in north-east China, its taproot is lifted in autumn from two- to three-year-old specimens, peeled then dried. It comes as cylindrical lengths or straps of a yellowish white, light and fibrous, with the characteristic bitter and pungent savour. In Korea it is eaten as a vegetable under the name doraji, famous in the kitchen as in folklore: rehydrated, then stir-fried or dressed as a salad (namul). As an infusion, a spoonful for a bowl of water at 95 °C for ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591176531,"sku":"BQ-JIE-GENG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/racine-de-platycodon-jie-geng-7891925.jpg?v=1785714381"},{"product_id":"ecorce-de-trichosanthes-gua-lou-pi","title":"Trichosanthes rind - 瓜蒌皮 (Gua Lou Pi)","description":"\u003cp\u003eThe rind of the fruit of \u003cem\u003eTrichosanthes kirilowii\u003c\/em\u003e, a climbing cucurbit grown in northern China. The fruit stays on the vine until autumn, when it takes on its bright orange colour; it is then split, the rind separated from the pulp and the seeds, and dried. It comes as flattened, curled strips, brownish-orange outside, paler inside, of a papery texture that crackles under the fingers. The smell is mild, a little sweet, with a note of cooked squash; the taste is bland and slightly bitter. Chinese usage names the three parts of the fruit separately: Gua Lou Pi for the rind, Gua Lou Ren for the seeds, Gua Lou for the whole fruit. In broth or as a long infusion, fifteen to twenty minutes in just-simmering water.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591209299,"sku":"BQ-GUA-LOU-PI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gua-lou-pi-cote.jpg?v=1784503436"},{"product_id":"graines-de-moutarde-blanche-bai-jie-zi","title":"White mustard seeds - 白芥子 (Bai Jie Zi)","description":"\u003cp\u003eThe round seeds of \u003cem\u003eSinapis alba\u003c\/em\u003e, white mustard, grown in Europe as in Asia. They are harvested at full maturity, when the pods yellow and dry on the stalk, then separated by threshing. They are an even golden yellow, smooth, hard, almost without smell as long as they stay whole: it is grinding in the presence of water that brings out the pungency, very different from the burn of chilli, more nasal, more fleeting. Bitten whole, the seed is at first mild, then frankly acrid. Ground in a mortar, they give a mild mustard; whole, they scent vinegars, marinades and pickled vegetables, where several days must be allowed for the taste to pass into the liquid.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591307603,"sku":"BQ-BAI-JIE-ZI-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-jie-zi-cote-1.jpg?v=1784503406"},{"product_id":"graine-de-sterculier-pang-da-hai","title":"Sterculia seed - 胖大海 (Pang Da Hai)","description":"\u003cp\u003eThe remarkable seeds of Sterculia lychnophora, a tropical tree of South-East Asia. Their spectacular particularity: when plunged into hot water, they swell considerably (up to 8 times their initial volume), releasing a characteristic gelatinous mucilaginous mass — hence their name Pang Da Hai (“the big sea”). Harvested at full maturity, dried whole, they come as wrinkled reddish-brown ovoid grains, the size of a hazelnut.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827591340371,"sku":"BQ-PANG-DA-HAI-DA-50G","price":3.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/graine-de-sterculier-pang-da-hai-1985623.jpg?v=1785714384"},{"product_id":"prune-mume-fumee-wu-mei","title":"Smoked mume plum - 乌梅 (Wu Mei)","description":"\u003cp\u003eThe still-green fruit of \u003cem\u003ePrunus mume\u003c\/em\u003e, the Japanese apricot, the very one from which umeboshi are made. It is picked before maturity, when the flesh is firm and the acidity at its peak, then smoked and dried until it shrivels. What comes out is a black to very dark brown plum, creased, hard, a little sticky under the nail, whose smell mixes wood smoke, prune and vinegar. The taste is frankly sour, smoky, salt-bitter on the finish, and it lasts a long time. It is used in sauces, marinades and sour broths, and in the iced summer drink Suan Mei Tang, where a few fruits simmer for twenty to thirty minutes with sugar before being strained. Not to be confused with Mei Gui Hua, the rose, despite the likeness of the pinyin names.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591504211,"sku":"BQ-WU-MEI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/wu-mei-dessus-1.jpg?v=1784503529"},{"product_id":"baies-aux-cinq-saveurs-wu-wei-zi","title":"Five-flavour berries - 五味子 (Wu Wei Zi)","description":"\u003cp\u003eThe red berries of \u003cem\u003eSchisandra chinensis\u003c\/em\u003e, a climbing plant of the forests of north-east China. Its name Wu Wei Zi means literally “seed of the five flavours”: one perceives in succession the sour of the skin, the sweet of the flesh, the bitter and the pungent of the crushed seed, then the salty in the aftertaste — five flavours in a single fruit, which is rare. Harvested at full maturity, of a deep red, they are gently dried and come wrinkled and dark. As an infusion, allow a spoonful of berries for a bowl of water at 90 °C and five to seven minutes; they also stand up to cooking in simmered broths and compotes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591536979,"sku":"BQ-WU-WEI-ZI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/wu-wei-zi-dessus-4.jpg?v=1784503531"},{"product_id":"racine-de-millettia-niu-da-li","title":"Millettia root - 牛大力 (Niu Da Li)","description":"\u003cp\u003eThe fleshy root of \u003cem\u003eCallerya speciosa\u003c\/em\u003e (formerly \u003cem\u003eMillettia speciosa\u003c\/em\u003e), a liana of the hot, damp regions of southern China, Guangdong and Guangxi. It is lifted all year round, washed, and cut into thick slices or sticks which are then dried. The cut face is cream-white to pale yellow, fibrous, a little spongy, with bundles visible as rays from the centre; the smell, very recognisable, is sweet and milky, close to condensed milk, and the taste faintly sweet. Its name, 牛大力, translates word for word as “great strength of the ox”. It is a broth root: a handful of slices in a Cantonese soup (Tang Shui Bao), two hours over a low flame with pork or chicken, and the liquid takes on that characteristic milky scent.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827591930195,"sku":"BQ-NIU-DA-LI-DA-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/niu-da-li-cote-2.jpg?v=1784503496"},{"product_id":"racine-dimperata-bai-mao-gen","title":"Imperata root - 白茅根 (Bai Mao Gen)","description":"\u003cp\u003eThe creeping rhizome of \u003cem\u003eImperata cylindrica\u003c\/em\u003e, a perennial grass found on almost every continent, known in English as cogon grass and considered invasive in several countries. The shallow rhizomes are lifted in spring or in autumn, washed with care — they run through sand and soil — stripped of their rootlets and their scales, then dried and cut into lengths. These are yellowish-white, glossy, grooved lengthwise, marked with regular nodes; they are light, hollow at the centre, and their airy pith crushes between two fingers. The taste is mild, subtly sweet, without bitterness, and the infusion stays very pale. A handful of lengths in just-simmering water, ten to fifteen minutes, to be drunk warm or cold.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592061267,"sku":"BQ-BAI-MAO-GEN-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/bai-mao-gen-cote-3.jpg?v=1784503406"},{"product_id":"rameaux-de-cannelle-de-chine-gui-zhi","title":"Chinese cinnamon twigs - 桂枝 (Gui Zhi)","description":"\u003cp\u003eThe young twigs of \u003cem\u003eCinnamomum cassia\u003c\/em\u003e, the Chinese cinnamon tree, to be strictly distinguished from Rou Gui, which is the thick bark of the trunk of the same tree. Gui Zhi is the year’s branches, the wood still tender and the bark fine, cut in spring into oblique sections of about three centimetres then sun-dried. They come as small pale brown cylinders, hard, showing at the cut a thin ring of bark around a pale wood; the cinnamon aroma in them is lighter, fresher and woodier than in the trunk bark. They are boiled in broths and mulled wines, or infused for ten minutes at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592126803,"sku":"BQ-GUI-ZHI-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gui-zhi-dessus-2.jpg?v=1784503439"},{"product_id":"reishi-ganoderme-luisant-ling-zhi","title":"Reishi (Varnished polypore) - 灵芝 (Ling Zhi)","description":"\u003cp\u003e\u003cem\u003eGanoderma lucidum\u003c\/em\u003e is a wood-dwelling fungus whose reddish-brown cap, covered with a glossy varnish, calls to mind a lacquered fan. Its silhouette, drawn for two thousand years in Chinese painting and calligraphy, gave the Ruyi sceptre its shape and counts among the auspicious motifs of Chinese culture. Gathered or cultivated from wild strains, it is dried whole or cut into slices; hard and woody, almost timber under the knife, it is not eaten as it comes, and its taste is intensely bitter. It is boiled: a few slices in a litre of water, at a gentle simmer for one to two hours, give a brown, full-bodied broth which is readily cut with red dates or rock sugar.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592159571,"sku":"BQ-LING-ZHI-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ling-zhi-cote-1.jpg?v=1784503496"},{"product_id":"champignon-shiitake-xiang-gu","title":"Shiitake mushroom - 香菇 (Xiang Gu)","description":"\u003cp\u003eThe shiitake (\u003cem\u003eLentinula edodes\u003c\/em\u003e) has been cultivated in Asia for more than a thousand years on oak logs. Its Chinese name, Xiang Gu, means “fragrant mushroom”. Gathered at maturity then sun-dried — drying concentrates the aroma far more than it preserves it — it comes as domed brownish-black caps, often cracked at the surface, with pale, close-set gills and a woody stem which is set aside. Dry, it smells of wood and of broth; rehydrated, it turns fleshy, almost elastic, and yields that deep umami savour which holds the mouth. Allow twenty to thirty minutes of soaking in warm water before slicing it, and keep the soaking water, strained: it makes a broth base.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592257875,"sku":"BQ-XIANG-GU-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/xiang-gu-dessus-3.jpg?v=1784503530"},{"product_id":"tremelle-blanche-champignon-des-neiges-yin-er","title":"White tremella (Snow fungus) - 银耳 (Yin Er)","description":"\u003cp\u003eSnow fungus (\u003cem\u003eTremella fuciformis\u003c\/em\u003e), also called the snow mushroom, is a gelatinous fungus that grows as a rosette of wavy lobes. It is cultivated in southern China, on logs or on substrate, then dried. Dry, it forms yellowish-white florets, light and brittle, which break at the slightest knock; soaked for thirty minutes in cold water, it multiplies its volume tenfold and turns translucent, supple, almost transparent, with that elastic crunch under the tooth which is the point of it. The flavour itself is very discreet: it takes on that of the broth or the syrup it is cooked in. Its Chinese name, 银耳, translates as “silver ear”, as against Mu Er, “wood ear” (\u003cem\u003eAuricularia\u003c\/em\u003e), the other gelatinous mushroom of Chinese cookery. It is simmered for some thirty minutes in a sweet soup, with jujubes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"2 pieces","offer_id":53827592290643,"sku":"BQ-YIN-ER-2PICES","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/yin-er-cote-1.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":"fleurs-dosmanthus-olivier-odorant-gui-hua","title":"Osmanthus flowers (Sweet olive) - 桂花 (Gui Hua)","description":"\u003cp\u003eThe minute flowers of \u003cem\u003eOsmanthus fragrans\u003c\/em\u003e, the sweet olive, tree of the classical Chinese gardens and emblem of autumn in poetry: the season’s full moon is associated with its scent. The axillary clusters are picked by hand in autumn, at the moment when the smell carries furthest — that of a ripe peach and apricot, doubled with a note of orange blossom, which can be caught tens of metres from the tree. Drying is done at very low temperature, failing which everything evaporates. The dried flowers, orange-yellow, barely larger than a pinhead, scent Gui Hua wine, syrups, jellies and cakes; as an infusion, half a teaspoon to a cup of water at 80 °C, two to three minutes, on their own or laid over a green tea.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"35 g","offer_id":53827592487251,"sku":"BQ-GUI-HUA-35G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gui-hua-dessus-1.jpg?v=1784503439"},{"product_id":"the-vert-long-jing-long-jing-cha","title":"Long Jing green tea - 龙井茶 (Long Jing Cha)","description":"\u003cp\u003eLong Jing (“Dragon Well”) is one of the ten most celebrated teas of China and has featured regularly at the head of the imperial rankings since the Qing dynasty. It is grown exclusively in the misty hills that surround West Lake (Xi Hu) at Hangzhou, in Zhejiang province. Its flat, smooth leaves, of a characteristic jade green, are pan-fired by hand in cast-iron woks according to an ancestral method that gives them their particular “brush” shape and releases their scent of toasted almond and chestnut. Picked before the Qingming festival (early April), the “pre-Qingming” grade is the most sought after. A plant-food of thousand-year-old tradition, on the border of the tea of pleasure, of the orthodox pharmacopoeia and of Chinese art.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":53827592585555,"sku":"BQ-LONG-JING-CHA-100G","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/long-jing-cha-dessus-1.jpg?v=1784503499"},{"product_id":"the-amer-houx-amer-ku-ding-cha","title":"Bitter tea (Bitter holly) - 苦丁茶 (Ku Ding Cha)","description":"\u003cp\u003e“Bitter tea” (Ku Ding Cha) is \u003cstrong\u003enot a true tea\u003c\/strong\u003e (Camellia sinensis): it is an infusion based on the leaves of Ilex (tropical holly) or of Ligustrum (privet), according to the regional variety. The long, leathery leaves are rolled into characteristic green sticks and dried. Very popular in southern China and in Vietnam, its name Ku Ding means “bitter nail”, in reference to its extreme bitterness and to its nail-like shape. A drink of folk tradition and of the orthodox pharmacopoeia, on the border between tea and traditional infusion.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":53827592651091,"sku":"BQ-KU-DING-CHA-50G","price":9.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/the-amer-houx-amer-ku-ding-cha-9437724.jpg?v=1785714376"},{"product_id":"the-noir-a-lecorce-de-mandarine-hong-cha-chen-pi","title":"Black tea with mandarin peel - 陈皮红茶 (Hong Cha Chen Pi)","description":"\u003cp\u003eA refined traditional Cantonese preparation: black tea (Hong Cha — fully oxidised, to be distinguished from Western “black tea”, which corresponds rather to Chinese Pu Er) is placed inside a hollowed-out mandarin peel (Chen Pi), and the whole is then dried together over several years. The scent of the aged mandarin gradually permeates the tea leaves, creating an infusion of remarkable complexity: the warm, full-bodied side of black tea married to the aromatic sweetness of the mandarin peel. Each piece is a small mandarin “ball” stuffed with tea. A speciality of Xinhui (Guangdong), a region renowned for the quality of its mandarins.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack","offer_id":54350722859347,"sku":"BQ-HONG-CHA-CHEN-PI-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/the-noir-a-lecorce-de-mandarine-hong-cha-chen-pi-5930770.jpg?v=1785714374"},{"product_id":"si-jun-zi-tang-les-4-gentilhommes-si-jun-zi-tang","title":"The 4 Gentlemen - 四君子汤 (Si Jun Zi Tang)","description":"\u003cp\u003eThe \u003cstrong\u003eSi Jun Zi Tang\u003c\/strong\u003e (“Decoction of the Four Gentlemen”) is one of the most fundamental blends in the whole Chinese pharmacopoeia. Dating from the \u003cem\u003eHe Ji Ju Fang\u003c\/em\u003e (1078, Song dynasty), it is composed of four herbs only: \u003cstrong\u003eRen Shen\u003c\/strong\u003e (white ginseng), \u003cstrong\u003eBai Zhu\u003c\/strong\u003e (white atractylodes), \u003cstrong\u003eFu Ling\u003c\/strong\u003e (poria), and \u003cstrong\u003eGan Cao\u003c\/strong\u003e (liquorice). This pared-down composition, which looks simple, is in fact the very archetype of the Bu Qi (补气) register of the Earth Phase — the “mother blend” from which dozens of other blends derive. The name “Gentlemen” (Jun Zi) evokes Confucian nobility: four herbs of upright, well-matched and complementary character.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 5 days","offer_id":54350723154259,"sku":"BQ-SI-JUN-ZI-TANG-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/si-jun-zi-tang-dessus-2.jpg?v=1784503499"},{"product_id":"yu-ping-feng-san-poudre-de-jade-contre-le-vent-yu-ping-feng-san","title":"Jade Powder - 玉屏风散 (Yu Ping Feng San)","description":"\u003cp\u003eThe \u003cstrong\u003eYu Ping Feng San\u003c\/strong\u003e (“Jade Windscreen Powder”) is a classical blend of remarkable elegance: three herbs only — \u003cstrong\u003eHuang Qi\u003c\/strong\u003e (astragalus, in a large proportion), \u003cstrong\u003eBai Zhu\u003c\/strong\u003e (white atractylodes), \u003cstrong\u003eFang Feng\u003c\/strong\u003e (“screen against Wind”, siler root). Its poetic name evokes a precious jade screen set against draughts — the image by which the tradition places it in the register of the Wei Qi, the surface reading of the classical texts. Dating from the \u003cem\u003eDan Xi Xin Fa\u003c\/em\u003e (1481), it is one of the most widely used blends in the modern pharmacopoeia.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"1 pack - 5 days","offer_id":54350723219795,"sku":"BQ-YU-PING-FENG-SAN-1SACHET","price":12.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/poudre-de-jade-yu-ping-feng-san-9887963.jpg?v=1785714373"},{"product_id":"soja-fermente-dan-dou-chi","title":"Fermented soybeans - 淡豆豉 (Dan Dou Chi)","description":"\u003cp\u003eDan Dou Chi is a preparation of fermented black soya beans (\u003cem\u003eGlycine max\u003c\/em\u003e). The beans are cooked, then set to ferment in contact with aromatic plants — most often mulberry leaves (Sang Ye) and sweet wormwood (Qing Hao) — before being dried. Its name distinguishes it from Xian Dou Chi, the salted fermented soya of the Sichuan and Guangdong kitchens: “Dan” means “light”, that is, unsalted. The beans are brownish-black, wrinkled like raisins, slightly sticky between the fingers, with a discreet ferment smell and a mild taste that turns a little bitter. They are boiled for ten to fifteen minutes in water, on their own or with spring onion, or added by the spoonful to a broth.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"200 g","offer_id":53827601203539,"sku":"BQ-DAN-DOU-CHI-200G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/dan-dou-chi-cote-1.jpg?v=1784503408"},{"product_id":"criniere-de-lion-hou-tou-gu","title":"Lion’s mane - 猴头菇 (Hou Tou Gu)","description":"\u003cp\u003eLion’s Mane (\u003cem\u003eHericium erinaceus\u003c\/em\u003e) is a spectacular mushroom formed of a cascade of white spines that calls to mind a lion’s mane or a beard of ice. Nicknamed the “monkey mushroom” (Hou Tou Gu, “monkey head”) in China, it grows on the trunks of broadleaf trees and ranks among the four noble dishes of the imperial kitchen. Dried, it takes on an ivory to golden tint; rehydrated, its flesh is soft and slightly stringy, of a mild savour recalling seafood.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"4 pieces","offer_id":54074701807955,"sku":"BQ-HOU-TOU-GU-4PIECES","price":5.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/hou-tou-gu-cote-2.jpg?v=1784503438"},{"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":"ecorce-de-mandarine-vieillie-chen-pi","title":"Aged mandarin peel - 陈皮 (Chen Pi)","description":"\u003cp\u003eThe “Xi” format of Chen Pi: the same mandarin peels (\u003cem\u003eCitrus reticulata\u003c\/em\u003e), from the same drying and the same slow ageing, but cut into smaller pieces than the Da format. The petals are fine and supple, of a dark orange-brown outside and paler within; they give off the warm, deep scent that ageing brings, where a young peel smells above all of fresh citrus. The taste is bitter, with a long scented aftertaste. Their small size makes them convenient for everyday cookery, where they go straight into braises, broths and marinades; as an infusion, allow five minutes in water at 95 °C.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"Standard","offer_id":54350721810771,"sku":"BQ-CHEN-PI-STANDARD","price":7.8,"currency_code":"EUR","in_stock":true},{"title":"Large","offer_id":54350721843539,"sku":"BQ-CHEN-PI-GRANDE","price":8.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/chen-pi-standard-cote-1.jpg?v=1784503405"},{"product_id":"racine-de-scutellaire-huang-qin","title":"Skullcap root - 黄芩 (Huang Qin)","description":"\u003cp\u003eThe root of Scutellaria baicalensis, native to north-east China and Mongolia, comes as golden-yellow cylindrical lengths, sometimes hollow at the centre when the plant is old (Ku Qin). Harvested in autumn after three to four years of growth, it is sliced and dried. Its bitter savour is less pronounced than that of Huang Lian, which makes it more approachable.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354830491987,"sku":"BQ-HUANG-QIN-100G","price":7.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/huang-qin-dessus-1.jpg?v=1784503437"},{"product_id":"clou-de-girofle-ding-xiang","title":"Clove - 丁香 (Ding Xiang)","description":"\u003cp\u003eThe clove is the dried flower bud of Syzygium aromaticum, a tropical tree native to the Moluccas but grown in South-East Asia as well. Picked just before opening, sun-dried, these small dark nails give off an extremely powerful and intensely aromatic scent, rich in essential oils. The Chinese name Ding Xiang means literally “nail-shaped fragrance”.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"50 g","offer_id":54354838749523,"sku":"BQ-DING-XIANG-50G","price":4.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/ding-xiang-dessus-1.jpg?v=1784503409"},{"product_id":"gingembre-sec-gan-jiang","title":"Dried ginger - 干姜 (Gan Jiang)","description":"\u003cp\u003eGan Jiang is the ginger rhizome (\u003cem\u003eZingiber officinale\u003c\/em\u003e), dried then sliced, to be distinguished from fresh ginger, which Chinese calls Sheng Jiang. Drying changes the plant: with the water gone, the pungency tightens and turns drier, more biting, while the lemony notes of the fresh rhizome fade in favour of a woody, peppery scent. The slices are a pale yellow-brown, sometimes greyish at the surface, fibrous, brittle, and show a darker ring beneath the bark. They are used in broths and long-simmered dishes, where they hold up to cooking without falling apart; as an infusion, two or three slices to a cup of just-simmering water, five to ten minutes.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354840748371,"sku":"BQ-GAN-JIANG-100G","price":7.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/gan-jiang-cote-1.jpg?v=1784503436"},{"product_id":"agastache-huo-xiang","title":"Agastache - 藿香 (Huo Xiang)","description":"\u003cp\u003eThe aerial part of Pogostemon cablin (the patchouli of the pharmacopoeia, to be distinguished from the perfumer’s patchouli) or of Agastache rugosa, aromatic labiates grown in southern China. Harvested in summer when the essential oils are at their peak, dried in the shade to preserve the volatile aromatics, it comes as tufts of quadrangular stems with entire leaves and small purplish flowers. Its balsamic, mentholated scent is immediately recognisable.\u003c\/p\u003e","brand":"Yi Shang Tang","offers":[{"title":"100 g","offer_id":54354844811603,"sku":"BQ-HUO-XIANG-100G","price":6.8,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1067\/3343\/7267\/files\/huo-xiang-cote-1.jpg?v=1784503436"}],"url":"https:\/\/botaqi.shop\/en\/collections\/mouvement-du-metal.oembed","provider":"BotaQi","version":"1.0","type":"link"}