Feature:
Thirteen Xiang is a traditional Chinese spice blend that usually consists of thirteen different spices and herbs.
The seasoning is widely used in Chinese food, especially in barbecue and stew dishes.
Because it contains a variety of spices, it has an extremely complex and rich flavor and aroma.
Taste and smell:
Shisanxiang has a very unique and multi-layered flavor, covering spicy, sweet, bitter, sour and salty.
The smell is equally complex, with notes of various spices such as star anise, cinnamon, cloves and Sichuan peppercorns.
Origin:
Taiwan
Cooking dishes:
Commonly used in barbecues, stews, soups and seafood dishes.
Can be used as a marinade or sprinkled directly on food as a seasoning.
Due to its strong flavor, use should be done sparingly, as too much may overpower the flavor of the main ingredient.
Applicable dishes:
Thirteen-spice marinated chicken wings, Dongpo pork, braised pork, braised meat, pork rice bowl, Hong Kong-style fried chicken, Fuzhou drunken pork ribs, fried roast pork, steamed pork, bucket chicken, dry noodles, braised beef noodles
Thirteen spices are an important condiment in Chinese cooking, adding layers and complexity to dishes. Since it contains many different spices, it needs to be carefully balanced when used so as not to affect the overall flavor of the dish. However, when used correctly, it can greatly enhance the taste and texture of your food.