The raw materials of beef offal in the fountain include beef offal from beef venetian, beef blood, beef kidney, beef brain and other parts, and are cooked with various seasonings and condiments. According to different tastes and regional customs, the combination of spices used may be different. Here are some commonly used spices and seasonings:

1. star anise: It has the characteristics of rich aroma and sweet taste, and it can refresh the mind and improve the taste when cooking beef offal in the fountain.

2. Zanthoxylum bungeanum: It is spicy and pungent, and has the effects of dispelling cold, dehumidifying and helping digestion. It is often used for cooking Sichuan cuisine and hot pot.

3. Ginger: It is rich in flavor, has the functions of promoting digestion, removing fishy smell and refreshing, and is often used for cooking seafood and meat dishes.

4. Garlic powder: It has a unique spicy taste, which can provide a deep taste and increase the layering of dishes.

5. Coriander: It tastes fragrant and has obvious fresh-keeping effect. It is often used to cook cold dishes and delicious dishes.

6. Chili powder: spicy and stimulating, which can improve the spicy taste and taste of dishes.

In addition, the fountain beef offal in some special places will also adopt local traditional seasoning formulas, such as grass fruit and aniseed commonly used in Beijing time-honored stewed mutton. In short, choose and match spices according to personal tastes and preferences. If you like spicy food, you can add some Chili powder, and if you like light taste, you can add some ginger juice and vegetarian soy sauce.