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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 :
Nourishing Yin and stomach, clear heat and dispeldampness
Ingredients:
Jujubae Fructus Saccharatus, Dioscoreae Rhizoma, Coicis Semen, Ophiopogonis Radix, Glehniae Radix.
Net Weight:
95g
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. Can boil with chicken together for better flavor. (for 3-4persons)