Whole angelica slices are processed from the roots of angelica (scientific name: Angelica sinensis), usually in the form of thin slices. Angelica sinensis is mainly produced in Gansu, Sichuan, Shaanxi and other places in China. Whole angelica slices are yellowish brown or brown in color, have a unique aroma, and taste slightly sweet. Angelica is rich in volatile oils, organic acids, amino acids and various trace elements. It is often used in soups, stews or teas to add flavor and supplement nutrition. Angelica sinensis has a mild nature and is suitable for daily consumption, especially in the areas of health preservation and wellness. It is often paired with ingredients such as wolfberry and red dates to enhance the nutritional value of food.