Feature:
Appearance: Angelica dahurica slices are light yellow to white in color and have a silky texture.
Structure: Since it is cut from the root of Angelica dahurica, the shape and size of the slices of Angelica dahurica can vary.
Smell:
The taste of Angelica dahurica is spicy and has a certain aroma. Its flavor becomes more pronounced after cooking.
Origin:
China
Applicable dishes:
Teochew style brine, oily spicy seeds, Chuanxiong and Angelica angelica fish head soup, yam soup, soy sauce beef, Angelica angelica stewed with mushrooms, Angelica angelica stewed chicken soup, Angelica dahurica mung bean and coix seed soup, Coix seed and Angelica dahurica lily soup