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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 :
Dispel dampness and nourish yin, activateqi-flowing and tonify blood
Ingredients:
Poria, Ficus Hirta Vahl, Lycii Fructus, Preserved Date, Snow Fungus, Red Date, Coicis Semen.
Net Weight:
100g
Directions:
Rinse the herbs well. Place all herbs and 4 taels (150g) of leanpork in an earthenware pot together with 8 bowls of water. Bring the pot toboil and let it simmer for 1.5 - 2 hours on low heat. (for 3-4 persons)