Cinnamon bark: Also called Tianlangui, it belongs to Cinnamomum cassia of Lauraceae. China, Guangdong, Fujian, Zhejiang, Sichuan and other provinces all produce bark (in fact, bark).
Amomum tsaoko: The fruit of Amomum tsaoko is oval, 2-4.5cm long and 1-2.5cm in diameter. Surface brown or reddish brown
Clove: Cross-shaped, solid and oily. Strong fragrance, spicy taste, numbness of the tongue.
Fragrant leaves: leaves of cinnamon trees, a bit like orange leaves.
Cooking wine: yellow rice wine or rice wine brewed with various spices.