Star anise, star anise, fennel, prickly ash, ginger, pepper, mint, clove, jasmine, osmanthus fragrans, rose, nutmeg, cinnamon, licorice, dried tangerine peel, fragrant leaves, Siraitia grosvenorii, Amomum villosum, nutmeg, cinnamon, radix aucklandiae, radix Angelicae Dahuricae, rhizoma kaempferiae and hawthorn.
Brief introduction of thirteen incense:
"Thirteen Fragrances" refers to 13 kinds of Chinese herbal medicines with distinctive scents, including Fructus Myristicae, Fructus Amomi, Fructus Amomi Rotundus, Cortex Cinnamomi, Flos Caryophylli, Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Foeniculi, Radix Aucklandiae, Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinalis, and dried ginger. It belongs to seasonings, kitchen supplies and condiments.
Generally speaking, the proportion of "Thirteen Fragrances" should be: pepper, aniseed, cinnamon, Rhizoma Kaempferiae, dried tangerine peel, Alpinia officinarum, angelica dahurica, and the rest 1 share, and then put them together, which is the "Thirteen Fragrances".
It can also be used separately, such as fennel, which has a strong smell and is best used to make 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; When cooking fish with three-nai and ginger, it 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.
The expanded material "Thirteen Fragrances of Wang Shouyi" follows the unique raw material formula of Xinglongtang in the Northern Song Dynasty, and is carefully prepared according to the theory of traditional Chinese medicine and the strict prescription of medication requirements, and according to the performance of dietotherapy raw materials, so that the cooked food is full of color, fragrance and taste. Xinglongtang has a long history. It was founded in Tokyo, the capital of the Northern Song Dynasty (now Kaifeng, Henan Province), specializing in herbs and spices. Its founder was originally an official's home, good at cooking, and later resigned to open a pharmacy in Kaifeng, named "Xinglongtang". In 1001 AD, Xinglong Hall introduced a secret seasoning, which was famous in Tokyo because of its unique performance, and was included in the imperial diet for the court to enjoy.
Products with strong national characteristics, strong vitality, suitable for the needs of modern life, there is a greater room for development. The company is based on "honesty", and its products are all over the country and exported to neighboring countries. According to the market demand, new products are springing up like mushrooms after rain, which has become a unique scenic spot in the condiment industry, and gradually formed four series of products with more than 200 specifications with thirteen spices, spicy fresh, chicken essence and steamed stuffed bun jiaozi as the leading products.