• Shu Di Huang Prepared Rehmannia Root pieces displayed on a bamboo serving board 熟地炮製地黃根塊，整齊展示於竹製托盤上
  • Shu Di Huang Prepared Rehmannia Root pieces in a bamboo basket beside vacuum-sealed packaging 熟地炮製地黃根塊置於竹籃中，旁邊展示真空密封包裝
  • Close-up of dark Shu Di Huang Prepared Rehmannia Root with basket and vacuum-sealed pack 深色熟地炮製地黃根特寫，配以竹籃及真空密封包裝
  • Prepared Rehmannia Root Shu Di Huang pieces displayed in a bamboo basket and wooden tray 熟地炮製地黃根塊，盛載於竹籃及木製托盤上展示
  • Vacuum-sealed pack of Shu Di Huang Prepared Rehmannia Root on a bamboo tray 真空密封熟地炮製地黃根，置於竹製托盤上展示
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Shu Di Huang (Prepared Rehmannia Root)

Shu Di Huang (Prepared Rehmannia Root)

$9.00 CAD
$9.00 CAD
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  • Vacuum-sealed for freshness
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Shu Di Huang (熟地), also known as Prepared Rehmannia Root, is a traditional ingredient used in Chinese soup recipes. It has a characteristic dark colour, soft texture and mellow, slightly sweet and earthy flavour.

Shu Di Huang is one of the four ingredients traditionally used in Si Wu Tang (四物湯). It is also commonly paired with silkie chicken, regular chicken or pork bone in richer, deeper-flavoured soup recipes.

Quick Facts

  • Type: Dried soup and simmer ingredient — Prepared Rehmannia Root
  • Flavour profile: Mellow, slightly sweet and earthy
  • Best used in: Si Wu Tang-inspired soups, silkie chicken soup and richer chicken or pork broths
  • Texture: Soft, dense and slightly tacky
  • Net weight: 90g
  • Preparation: Quick rinse before cooking
  • Storage: Store in a cool, dry place away from direct sunlight

Ingredients

Prepared Rehmannia Root — Shu Di Huang (Rehmannia glutinosa)

Suitable For

Best Used In
．Si Wu Tang-inspired soup recipes
．Silkie chicken soup
．Richer chicken soups
．Pork bone broths
．Traditional Chinese-style soups with a mellow, slightly sweet flavour

Method and Serving Size 

Basic Cooking Method
1. Give the Shu Di Huang a quick rinse.
2. Add it to the soup pot at the beginning of cooking.
3. Simmer together with the remaining soup ingredients according to your recipe.

Cooking tip: Shu Di Huang adds a mellow, slightly sweet flavour to the broth. If you prefer a lighter sweetness, start with fewer red dates or other naturally sweet ingredients.

Other Cooking Methods

．Pressure cooker: Add from the start and cook with the other soup ingredients according to your soup program.
．Slow cooker: Add from the start and cook according to your recipe.
．Double-boil: Add from the start and cook according to your recipe.

Pairs Well With

Classic Si Wu Tang combination:
．Dang Gui (當歸), Chuan Xiong (川芎) and Bai Shao (白芍)
Soup bases:
．Silkie chicken, chicken or pork bone
Complementary ingredients:
．Red dates and goji berries

Storage and Best Before

Store in a cool, dry place away from direct sunlight.
Best before: See package.
After opening, reseal tightly and keep dry.

Country of Origin and Packaging

．Packaging: Vacuum-sealed for freshness
．Packed in: Canada

The amount of ingredients in the picture is for reference only, the actual amount will be adjusted according to the prepared soup recipe

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Learn More About Shu Di Huang

What is Shu Di Huang?

Shu Di Huang (熟地), also known as Prepared Rehmannia Root, is a traditional ingredient used in Chinese soup recipes. It is made by processing Rehmannia root until it develops its characteristic dark colour, soft texture and mellow flavour.

What does Shu Di Huang taste like?

Shu Di Huang has a mellow, slightly sweet and earthy flavour. It adds depth and a gentle natural sweetness to richer soup bases.

What is the difference between Shu Di Huang and Sheng Di Huang?

Shu Di Huang is the prepared or processed form of Rehmannia root. The processing gives it a darker colour, softer texture and more mellow flavour.

Sheng Di Huang refers to a differently processed form of the same plant and has a different appearance and flavour. The two ingredients are not normally used interchangeably in traditional recipes.

How do I prepare Shu Di Huang before cooking?

Give the Shu Di Huang a quick rinse before adding it to the pot. It can be added at the beginning of cooking so that its flavour has time to develop.

What soups can I use Shu Di Huang in?

Shu Di Huang is commonly used in Si Wu Tang-inspired soups, silkie chicken soup and richer chicken or pork bone broths.

It pairs especially well with Dang Gui, Chuan Xiong, Bai Shao, red dates and goji berries.

The above information is provided for general ingredient and cooking reference only.

Why You’ll Love This Soup Ingredient

  • HEALTHY, NUTRITIOUS, AND BENEFICIAL

    SOUP-READY & FLAVOR-ENHANCING

    Carefully selected dried soup ingredients that add depth, aroma, and texture to Hong Kong-style soups.

  • BUILD & BOOST YOUR POT

    BUILD & BOOST YOUR POT

    Mix and match to create your own soup — perfect for refills, add-ons, and custom pots based on what your family loves.

  • CONVENIENT AND TIME-SAVING

    SAFE, FRESH & HYGIENIC

    Individually vacuum-sealed to keep ingredients clean, dry, and fresh — easy to store in your pantry.

  • PERFECT FOR SMALL HOUSEHOLDS

    FLEXIBLE PORTIONS

    Use as much or as little as you need — ideal for small families and anyone who wants less waste + more control.