Wang Shouyi/kloc-0, the founder of Thirteen Fragrances, was born in 1932 and died in 2003 at the age of 7 1. Wang Shouyi Shisanxiang Condiment Group Co., Ltd., which he founded during his lifetime, is the largest pure natural condiment manufacturer in China. Wang Shouyi Shisanxiang is a well-known condiment enterprise in China, but it is not listed.

Wang Shouyi, the successor of Xinglongtang, inherited this secret recipe from his grandfather, and on the basis of the original formula, he constantly explored the theory of traditional condiments in China. And practice, research, according to the specific geography, humanities, customs and habits, to accommodate the traditional China seasoning and medical care as one of the dietotherapy concepts, improve the formula, and named Wang Shouyi Thirteen Fragrances, which continues to this day.

Proportion of thirteen spices

5 portions of Zanthoxylum bungeanum and aniseed, 2 portions of Cinnamomum cassia, Rhizoma Kaempferiae, Pericarpium Citri Tangerinae, Rhizoma Alpiniae Officinalis and Radix Angelicae Dahuricae, and the rest 1 portion, and then put them together to make thirteen incense. 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. The use of dried tangerine peel and radix aucklandiae in the soup can make the smell elegant and fragrant.

When used as fish, rhizoma anemarrhenae and ginger can not only remove 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.

Refer to Baidu Encyclopedia-Thirteen Fragrances for the above contents.