Shisanxiang: good color and fragrance, mostly used in crayfish cooking oil (salad oil, corn oil, tea oil, vegetable oil, etc.): rich in nutrients to provide energy to the body. Provide salad oil for daily cooking : Mostly used for making pastries. Sesame oil (sesame oil): used to add flavor when cooking. Chili oil: spicy, can be used to add color to noodles. And Sichuan pepper oil: spicy soy sauce (ordinary soy sauce, dark soy sauce, light soy sauce, etc.) : Used for coloring, increasing appetite. Tomato sauce: Sweet and sour. Can be used as dipping sauce. Doubanjiang: Salty, with a bit of bean flavor. Used as a topping for noodles, or as a sandwich. Sesame sauce: Sweet, take it with you. Sesame aroma. Chili sauce: spicy. Used as a dipping sauce for dumplings and wontons. Sweet noodle sauce: used as a topping for fried foods and fried noodles. Salt (iodized salt, low sodium salt, etc.): salty, used for seasoning to make the dish more delicious. Vinegar (white vinegar, rice vinegar, mature vinegar, etc.): sour, can appetizer. The smell is relatively strong. Sugar (white sugar, brown sugar, rock sugar, etc.): sweet, mostly used in soups and individual dishes such as sugar lotus root wine (cooking wine, rice wine, etc.): Sex Spicy, but can be used in cooking to make the dishes more fragrant and to remove the fishy smell. MSG: seasoning, to make the dishes fresher. Starch: to solidify the soup. Baking powder: used in cakes to make the cakes expand. Sichuan peppercorns: spicy, to remove the fishy smell, used to increase the flavor of the dishes. Flavor pepper (white pepper, black pepper): slightly spicy, but with a unique aroma Cinnamon: like tree bark, but used to increase the flavor in making duck sauce, etc. Star anise: seasoning, named after the ancient times, its taste is slightly spicy Ingredients: Garlic and other strong flavors. Tangerine peel: Made from dried oranges. It does not have the aroma of oranges, but adds a unique aroma. Curry: slightly spicy, but mostly yellow but also available in other colors. Slightly spicy Mustard: imported food from Japan, heavy Spicy, not all foods are suitable for it. I don’t like it. It feels like traditional Chinese medicine. Five-spice powder: fragrant, can be used to make five-spice dried tofu. Tempeh: made from fermented soybeans, turns black, but has a fresh flavor. Chives: natural plants. , can be used for sterilization, used to match the color of dishes. Ginger: to remove fishy smell, its smell is very strong. Chili pepper: spicy, divided into red, green and yellow, and sweet pepper. Perilla: Seasoning

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