What materials are in Thirteen Incenses?

Common materials include:

Panthoxylum bungeanum, star anise, fennel, cloves, cinnamon, cardamom, tangerine peel, ginger, as well as the Chinese herbal medicine costus, amomum villosum, galangal, angelica, and sannai and Zikou et al. There are also those using ingredients such as bay leaves, hawthorn, licorice, cumin, and grass fruits.

It is a seasoning used in Chinese cuisine and is named after a mixture of about 13 ingredients. It is also the registered trademark of "Wang Shouyi Thirteen Fragrance Group" in Zhumadian City, Henan Province, China.

It can be mixed in advance and ground into powder, made into liquid extract, or stored separately. When used, it can be prepared according to the situation. The common ratio is:

Panthoxylum bungeanum/aniseed: cinnamon/sannai/tangerine peel/alangian/dahurian: other ingredients = 5:2:1.

Extended information:

The functions of thirteen incense:

According to cooking experts, the famous Chinese products Daokou Roast Chicken, Caoshan Roast Chicken and Goubangzi Roast Chicken The reason why it is well-known at home and abroad is that one of the secrets of its success lies in the clever use of "Thirteen Incense" in processing and production.

1. Use tangerine peel when stewing meat, which has a rich aroma.

2. Adding Angelica dahurica to beef and mutton can remove mutton and increase freshness.

3. Homemade sausages are delicious with cinnamon.

4. Use Sichuan peppercorns to make vegetarian dishes, which is full of aroma.

5. Use cloves for bacon and chicken, which has an endless aftertaste.