Feature:
Acanthopanax bark is the fruit from the Schisandra chinensis plant. Schisandra chinensis is named for its five flavors (sweet, sour, bitter, spicy and salty).
Schisandra is a vine whose fruits are usually bright red berries.
Taste and Smell:
Wujiapi has five basic flavors, which gives it a unique flavor.
It has a fresh, fruity smell and a complex taste, sweet and sour, with a certain bitterness and slightly salty taste.
Origin:
China
Cooking dishes:
Soups: Acanthopanax bark is often used as part of soups
Schisandra chinensis wine: Wujia skin is used as a seasoning for the wine, giving it a unique flavor.
Schisandra chinensis syrup: Acanthopanax bark can be boiled with sugar to make syrup