Generally, the dry Chinese food seasonings I use mainly include: Zanthoxylum bungeanum (sometimes pepper), aniseed, pepper, dried pepper, cinnamon, etc. These are the most commonly used; In addition, there are tangerine peel (or hawthorn), clove, cardamom, kaempferia galanga, fennel, angelica dahurica, Amomum villosum, fragrant leaves, licorice, radix aucklandiae, tsaoko, etc., and there are about a dozen of them. (Other seasonings that do not belong to dry goods mainly refer to onions, ginger and garlic. )

Fennel has a strong smell, and it is the best for making vegetarian dishes and bean products. Angelica dahurica used for beef and mutton can remove the smell, increase the flavor and make the meat tender. Cinnamon for bacon and sausage can make meat and sausage rich in flavor and not greasy after long-term eating; Chenpi and radix aucklandiae can make the smell elegant and fragrant; Kaempferia kaempferia and ginger for cooking fish can not only relieve fishy smell, but also make the fish crisp, tender and fragrant. Smoked chicken, duck and goose, with nutmeg and cloves, can make the smoked taste unique, fresh and fragrant when chewed, and full of fragrance.