Thirteen incense, also known as shiquanxiang, is a kitchen utensil, which refers to the seasoning made by grinding 13 kinds of Chinese herbal medicines with distinctive scents, including Fructus Cinnamomi, Flos Caryophylli, Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Foeniculi, Radix Aucklandiae, Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinalis, and Zingiberis Rhizoma.
When making thirteen incense, the raw materials must be fully dried or dried, crushed and sieved, and the finer the better. Each raw material should be crushed and stored separately, and it is best to put it in an edible plastic bag that is nontoxic and odorless, so as to prevent the spice from "regaining its moisture" or losing its flavor. When using, it is not better to use as much as possible, but it must be appropriate, because cinnamon, cloves, fennel, ginger and pepper are natural condiments, but if used excessively, they also have certain side effects and even toxicity and mutagenicity, so it is advisable to use "less than more".