If you’re looking for something to keep your strength and stamina up, Dang Shen is the herb for you.

Dang Shen, or as it’s also known as Codonopsis, comes from Pingshun in the Shanxi plateau between the Taihang and Lüliang Mountains.

Despite having a woody and brittle appearance, Dang Shen is hardier than it looks – it takes a bit of effort to snap them.

Usually, most people buy the roots when they’re about 15cm long, but Dang Shen is actually capable of growing up to 30cm long.

If you take a closer look at it, the top of the root bears deep scars and creases, and is traditionally called the lion’s head because of its appearance.

Dang Shen has many health benefits. It can be used to strengthen the spleen, enhance Qi and improve digestion.

It can also help regulate blood pressure, nourish blood, and tonify the lungs which helps improve your respiratory system.

They have even been used as supplements to help boost the immunity of cancer patients.

Fleeceflower Root & Black Bean Spare Ribs Soup

20g of sliced Codonopsis Root
15g Fleeceflower root (He Shou Wu)
20g Radix Rehmanniae Preparata (Shu Di)
500g pork spare ribs
150g black beans
6 black dates
2 litres water
1/4 tsp salt

Method:
1. Rinse all the Chinese herbs and pork spare ribs.
2. Blanch the pork spare ribs and drain well.
3. Add all the Chinese herbs and pork spare ribs into a pot with 2 litres of water. Boil for an hour.
4. Add salt and serve.


This article is brought to you by Eu Yang Sang. For more info, go to www.euyansang.com.my or visit their Facebook page at https://www.facebook.com/euyansangmalaysiapage/. Learn about Chinese herbs from Seng Sifu, a zany character who is the venerated master root ginseng himself, in this animated series from Eu Yan Sang.