Because of its special aroma, cinnamon is often used in cooking meat ingredients to remove body odor and remove fishy smell. Cinnamon can be used in all kinds of braised pork.

Cinnamon, also known as cinnamon, Guangui or Xianggui, is the common name for the bark of Lauraceae plants such as Cinnamomum cinnamon, Cinnamomum cinnamon, Cinnamomum tenuifolia, Cinnamon or Sichuan cinnamon. This product is a commonly used traditional Chinese medicine and food. Spices or cooking seasonings, the original plant of commercial cinnamon is relatively complex. There are about ten species, all of which are Lauraceae and Lauraceae. There are 8 species commonly used in various places, among which the main ones are osmanthus, Cinnamomum obtusa, Cinnamomum incense and Guizhou south China. Other types are mostly used as regional medicines. Various varieties were used as spices in ancient times in the West. It is used to season stews in Chinese food. It is one of the components of five-spice powder and is one of the earliest spices used by humans.