Ingredients: Vetiveria zizanioides, Fructus Amomi Rotundus, Fructus Anisi Stellati, Fructus Tsaoko, Fructus Fragrant, Folium Cinnamomi Japonici, Radix Arnebiae, and minced garlic.

Sichuan cuisine, as one of the four traditional Han cuisines in China and one of the eight Chinese cuisines, has a wide range of materials, changeable seasoning, diverse dishes, and equal emphasis on fresh and mellow taste. It is famous for making good use of spicy seasoning. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, is good at absorption and innovation, and enjoys a good reputation at home and abroad.