Introduction :
Deer tail is the dried tail of spotted deer or Asian red deer, and is mainly produced in North-East China and New Zealand. The best deer tails are produced in Hunchun, Jilin province in China. Hunchun deer tail is short and thick with a strong flavour, while New Zealand deer tail is long and flat with a relatively bland flavour.

Features :
Deer tail is short and thick, appears slightly cylindrical with a blunt round tip and a broader end. The cross-section is irregular, and it has a purplish-red or purplish-black. It is smooth and shiny, usually with a few wrinkles, has a hard texture and slightly bloody smell. High quality deer tail is thick, black with shine, hairless and in a whole, and has a special aroma.
 

Function :
Deer tail strengthens the waist and kidneys, promotes growth, helps maintaining health and strengthens physical power. It helps promoting male functions, promotes vital energy, treats physical weakness, strengthens circulation of blood and qi, suitable for people who are suffering from rheumatism and aching bones, weak waist and knees, and for women after giving birth.

Characteristics :
Sweet and salty, warm in nature
 

Standard :
using metal detector for screening, [absolutely no metal contamination] is guaranteed
 

Processing method :
The stitches are removed, and the deer tail is cut into thick slices. After washing with water, it can be used for cooking.

Note: since black and purple food colouring is added to the deer tail during processing, it is normal that the colour fades a little . 

Way of storage :
Please store the deer tail in a refrigerator (0-8˚C).

Serving suggestions (2-3 persons) :
Make soup with deer tail (15g), eucommia (15g), morinda (20g), pilosulae (20g), Henan tam slice (40g) , Ningxia fructus (20g), thai dried longan (20g), dried mandarin peel (1 piece), pig tail (1 piece)。It has the function of revitalizing circulation, promoting growth of tendons and bone marrow.