20 grams of rice wine, 25 grams of sugar, 5 grams of MSG, 100 grams of light soy sauce, 25 grams of Sichuan peppercorns, 50 grams of dried chili peppers, and a little sesame oil. A little each of tangerine peel, star anise, cinnamon, grass fruit, and cloves, 5 slices of ginger, 6 cloves of garlic, and 250 grams of butter.

This is the recipe published in Yidingwang Cold Pot Chuanchuan Xiang shop...