Milk root is wild in Shan Ye or Kengba. It was born near the water. It has the best quality, fragrant smell and mild nature, and has the functions of expelling wind and dampness, invigorating qi, invigorating stomach, promoting digestion, clearing liver, improving eyesight, stopping diarrhea and clearing heat.

Usage and dosage Milk roots can be soaked in boiling water as tea or cooked with meat.

Stewed chicken, duck and pork with milk root is a farm dish with strong Shan Ye flavor and distinctive rural characteristics, which is authentic and authentic. With its pure and natural Shan Ye cuisine, it has also become the representative dish of farmhouse dishes in restaurants and restaurants in this city since 1980s.

Grassroots have all kinds of natural fragrance, so you don't have to let go of complicated condiments when cooking. The original flavor is enough, and it also has the function of removing fishy smell and enhancing fragrance.

Milk root pig bone soup:

Wash with proper amount of milk root and clear water, add ribs or bone stew, refresh your mind, dispel wind and remove dampness, and treat bone injury.

Stewed chicken with milk root:

Stewed with proper amount of milk root and chicken, it smells fragrant, strengthens the stomach, promotes digestion, dispels wind and dampness, nourishes blood and nourishes beauty. It has the functions of promoting blood circulation, reducing blood fat, expelling wind and removing dampness, and can nourish yin, which is suitable for all ages, and can also tonify deficiency and strengthen body resistance, especially for people with weak constitution who have just finished surgery.

Treatment of cough due to lung deficiency: take two or two milk roots from pig lungs.

Milk root old duck soup: strengthening bones and eliminating dampness.

Stewed rabbit meat with milk root: protecting liver.