"Thirteen Fragrances", also known as shiquanxiang, refers to 13 kinds of Chinese herbal medicines with distinctive scents, including Fructus Crataegi, 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: 5 parts of pepper and anise, 2 parts of cinnamon, Rhizoma Kaempferiae, Alpinia officinarum and Radix Angelicae Dahuricae, and the rest 1 part, and then they are combined together to form 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.