1, spice formula: 50g of star anise, 20g of pepper, 30g of fragrant leaves, 25g of dried tangerine peel, 30g of tsaoko, 0/0g of clove15g of licorice15g, 3 Siraitia grosvenorii, 25g of galangal, 25g of cardamom and 25g of nutmeg. 200g of onion, 300g of ginger, 300g of garlic cloves, 250g of onion, 250g of carrot, 200g of celery, 0/50g of green pepper100g of red pepper100g, 600g of whole coriander and 25g of dried shredded pepper. Crystal sugar1000g, white soy sauce 500g, fish sauce150g, Shanxi aged vinegar150g, light soy sauce 200g, osmanthus juice 250g, Kikkoman soy sauce 300g, carved wine 500g, rose wine10g.

2. Flavor formula: 20 grams of Alpinia katsumadai, 20 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 30 grams of Alpinia officinarum, 20 grams of star anise, 25 grams of cinnamon, hawthorn slices (sliced ripe fresh hawthorn to dry), 35 grams of fragrant leaves, 0/0 grams of licorice, 25 grams of tsaoko, and 25 grams of dried tangerine peel/kloc-. 200g soy sauce, 50g soy sauce, 200g oyster sauce, 0/500g rock sugar/kloc, 750g salt, 350g monosodium glutamate and 500g cooking wine. Chicken bone1500g, pig bone1500g, 25kg of clean water. Ginger slices150g, raw onion100g, coriander, parsley, green pepper and onion 50g each. Salad oil100g.