Dried ginseng is hard to cut into slices. We suggest to steam it about 10 minutes after rinsing for easily cutting. It can be served for ginseng tonic, ginseng tea, direct chewing with slices and ingredient for cooking. Ginseng is no need to steam for stewed soup.
Recommended recipe: Double boiled superior soup with wild ginseng of Changbai Mountain, cordyceps and silkie chicken
Net weight: 5.5g(the range from 6.5g to 5.5g)