Functions:
This traditional herbal soup supports digestion, strengthens the Spleen and Stomach, boosts energy, and improves nutrient absorption. Ideal for those who feel tired, bloated, or have a weak appetite.
 
🌿 No sulfur, no herbicides, no pesticides – premium quality herbs.
🌿 無硫磺，無除草劑，無農藥，品質優良。
 
Ingredients (Raw Herb Dosage):
• Fu Ling (Poria) – 15g
• Shan Yao (Chinese Yam) – 20g
• Chao Bai Bian Dou (Fried Hyacinth Bean) – 20g
• Huang Qi (Astragalus Root) – 10g
• Tai Zi Shen (Pseudostellaria Root) – 10g
• Hong Zao (Red Dates) – 20g
• Bai Zhu (Atractylodes) – 15g
• Zhi Gan Cao (Honey-Fried Licorice Root) – 5g
 
Cooking Instructions:
1. Rinse all herbs lightly.
2. Blanch your meat (e.g. chicken or pork ribs) , add them in a pot of water then boil for 5-10 minutes. Discard the water and rinse the meat to remove excess impurities.
3. Place the blanched meat and soup pack into a large pot with 2–2.5 litres of water.
4. Optional: Add vegetables like carrots or sweet corn for extra flavour.
5. Bring to a boil, then simmer over low heat for 1.5–2 hours.
6. Season lightly with salt if needed.
 
Enjoy warm. Drink the soup and eat the ingredients (except for any woody herbs).