We are a food-culture house, not a clinic. What we sell is ingredients, craft and a way of eating with the seasons — and we can show you where every one of them comes from.
Sun Simiao practised through four dynasties in the mountains east of Chang'an. He wrote the Bei Ji Qian Jin Yao Fang and the Qian Jin Yi Fang — the Thousand-Gold Formulas — and it is his arrangement that matters to us: among the clinical material he set aside a chapter for food, treating diet as its own subject rather than a footnote to medicine.
That chapter is our brief. We work in the space it defines: what people cook, when they cook it, and where it grew.
Our herb base sits on Taibai Mountain — at 3,767 m the highest point of the Qinling range and, with Shennongjia and Changbai, counted among China's three great herb mountains. Sixty thousand mu are under cultivation today; the long-term plan reaches toward five hundred thousand.
Farming at that altitude is slow. It is also why the plants taste the way they do. We test soil, water and residue, and we publish the results to buyers on request.
Tongchuan, north of Xi'an, is Sun Simiao's home region — and a genuine growing area for danshen, scutellaria, bupleurum and forsythia. It is also home to the Tongchuan herbal banquet, an enormous seated menu of 540 dishes arranged in five grades of 108: common, middle, upper, sage and supreme.
Because the whole menu is braised, it is known as the "soup banquet" — paired with the water banquet of Luoyang as the east and west of Chinese banquet tradition. We build our seasonal menus the same way: five grades, four seasons, and the dish changes when the season does.
Manufacturing runs through Shenzhen Kangside Protein Engineering, established in 1998 in the Pingshan national biomedical park. Production sits in a Class-100,000 GMP cleanroom, with protein engineering as the core discipline. Every batch carries a batch record; every ingredient carries a supplier file.
Formula work is carried out with the Yaowang TCM Research Institute, formed in partnership with the Macau International Academy of Life Sciences, and with the Yaowang Life Rehabilitation Research Institute in the Greater Bay Area. Their remit is narrow and specific: how traditional preparations behave under modern processing, and how to keep a formula recognisable when you change the method.
The simplest thing we offer is a seasonal menu: which ingredient to use, when, and what to pair it with. Start there. If you want it guided, our advisors will build a ninety-day plan around your kitchen rather than a shelf of supplements.
See the seasonal menu