No need to blanch fennel for stuffing, fennel blanching will lead to fennel nutrients are destroyed, and lose the original flavor of fennel, so do not need to blanch. In addition, fennel filling dumplings or buns do not need to blanch, but to cut some broken, blanched fennel color will not be green, and the taste is slightly worse.

Fennel dish and the original name of Xiaohuaixiang, also known as fragrant silk cabbage, cumin, fennel, fennel seeds, Gu Xiang (Sichuan, Guizhou), Hun Xiang, fennel stems and young leaves can be used as a vegetable, seasoning fennel, for the plant fennel dry mature fruits. Fennel was first contained in the Tang Materia Medica. Su Song said, the northern people called for fennel, the sound is similar for Huai Xiang. Tao Hongjing said: cooking stinky meat, under a little, no odor, stink sauce into the end is also fragrant, so it is called fennel. Li Shizhen said, slang more wai dickey obeisance chewing, fear of wai fragrant name, or this is also. Fruit (cumin) for spice, but also for medicinal purposes, roots, leaves, grass can also be used as medicine.