The raw materials of beef offal in the fountain include beef offal from beef venetian, beef blood, beef kidney, beef brain and other parts, and are cooked with various seasonings and condiments. According to different tastes and regional customs, the combination of spices used may be different. Here are some commonly used spices and seasonings:

1. Illicium verum: It has the characteristics of rich aroma and sweet taste, and has the function of refreshing and promoting the taste when cooking beef offal in fountain.

2. Zanthoxylum bungeanum: It tastes spicy and stimulating, has the effects of dispelling cold, removing dampness and helping digestion, and is often used to cook Sichuan cuisine and hot pot.

3. Ginger: It is rich in flavor, has the functions of promoting digestion, removing fishy smell and refreshing, and is often used for cooking seafood and meat dishes.

4. Garlic powder: It has a unique spicy flavor, which can provide a deep taste and add a sense of hierarchy to the dishes.

5. Coriander: It tastes fragrant and has obvious fresh-keeping effect. It is often used in cooking cold dishes and delicious dishes.

6. Chili powder: spicy and stimulating, which can improve the spiciness and taste of dishes.

In addition, the fountain beef offal in some special places will also adopt the local traditional seasoning formula, such as grass fruit and aniseed commonly used in the old stewed mutton in Beijing. In short, choose and match spices according to personal tastes and preferences. If you like spicy food, you can add some Chili powder, and if you like light taste, you can add some ginger juice and vegetarian soy sauce.