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Tung Bao brand, created in 1982 and based in Hong Kong, has all along beensourcing good quality Chinese herbs from all over the world. The herbsare vacuum packed in Hong Kong to maintain the best condition and nutrition.
Functions :
Fortify spleen and tonify lung, nourish yin andpromote body fluid
Ingredients:
Dioscoreae Rhizoma, Ophiopogonis Radix,Nelumbinis Semen, Longan Arillus, Euryales Semen.
Net Weight:
116g
Directions:
Rinse the herbs well. Placeall herbs and 4 taels (150g) of lean pork in an earthenware pot together with 8bowls of water. Bring the pot to boil and let it simmer for 1.5 - 2 hours onlow heat. (for 3-4 persons)