1, Zanthoxylum bungeanum, a traditional spice in China. The most common usage is to sprinkle some on the dishes to enhance the flavor and taste.

2. Zanthoxylum bungeanum is also used for curing and cooking beef, mutton and pork, which can remove fishy smell, enhance freshness and enhance fragrance.

3. Pepper is also commonly used in barbecue, which can stimulate the spicy taste of pepper and the original flavor of ingredients.

4. It can also be used to make soup dishes, usually added a few minutes before cooking. Cooking for a long time will weaken the fragrance and spicy taste.