Organic Herbal Dry Ginseng Root Slices 10 Years Red Ginseng Slices Ginseng Root. Full-age red ginseng, from Changbai Mountain, Jilin Province, with an average altitude of over 1000 meters, annual sunshine time of about 2800 hours, annual frost-free period of about 170-200 days, acid fertile sandy loam. Jilin Changbai Mountain, the average temperature 7.5 degrees, unique climate environment, fertile black land. Strict selection of high-quality origin, adhere to the traditional technology, old skin, deep grain, rich taste. The color of the soup is clear. Because red ginseng is made from ginseng by steaming and airing, it will becomes white after brewing and releasing all the nutrients. Red Ginseng ingredient and effects. Vitamins are: vitamin (Vitamine)B1, vitamin B2, vitamin B12. The specific physiological active substances of Red Ginseng, such as G-Rh2, Panaxytriol, Maltol, etc. G-Rh2 and Panaxytriol have the effect of inhibiting the growth of cancer cells, and both Maltol have the effect of anti-oxidation. The dried red ginseng is ruddy in color and fragrant in smell. Compared with white ginseng, red ginseng has compact, firm and good storage. Red ginseng has the functions of tonifying qi, nourishing Yin, enriching blood, Shengjin, strengthening heart, stomach and sedation. There is no strict difference between red and white ginseng in these functions, but it is generally believed that red ginseng is stronger than white ginseng in replenishing deficiency. Taking red ginseng for a long time can improve human immunity, resist fatigue, resist radiation, aim at tumor and adjust human endocrine system. Red ginseng is suitable for the elderly and those who have been sick for a long time. Red ginseng has the characteristics of big fire, strong strength and strong efficacy. It is the first choice of tonic for those who have Yin Sheng Yang deficiency. How to make red ginseng. Clean fresh ginseng, cut off small branches and roots, steam for 2-2.5 hours, take out and dry, and make red ginseng. Storage: Store in a cool dry place under seal. 1, soak in water: the material is 5-8g red ginseng, appropriate amount of wolfberry. Pour the red ginseng into the cup, add appropriate wolfberry to the boiling water and wait for 5-8 minutes. Soak Liquor: 50g red ginseng, 1000g liquor, appropriate amount of wolfberry. Put the red ginseng into a glass jar, add appropriate amount of wolfberry, pour into liquor, put in a cool and dry place, half a month later you can drink. 3, red ginseng stew chicken soup: a whole chicken, red ginseng 10g, ginger 5G, salt amount. Wash the red ginseng and put it into the belly of the chicken, sew it well, put it into the stewing cup, add the amount of water, add ginger, then into the pot, steam it for half an hour at low heat, and add salt to taste. Do not take with radish, coffee, tea, hellebore or trogopterus dung. Not suitable for pregnant women, nursing women and children under 14 years old.