"Thirteen Fragrances", also known as shiquanxiang, refers to 13 kinds of Chinese herbal medicines with distinctive scents, including Fructus Myristicae, Fructus Amomi, Fructus Amomi Rotundus, Cortex Cinnamomi, Flos Caryophylli, Fructus Zanthoxyli, Fructus Anisi Stellati, Fructus Foeniculi, Radix Aucklandiae, Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Rhizoma Alpiniae Officinalis, and dried ginger. It belongs to seasonings, kitchen supplies and condiments.

1, the usage of this seasoning is very flexible. You can put it together with raw materials when cooking, or you can put it in after the dishes that need to be braised in soy sauce are stir-fried in the pan. The amount you put in and which dishes need to put thirteen incense are also determined according to your own tastes and habits. This can be mastered according to your own "practical experience";

2. Under normal circumstances, it should be noted that it is best not to put the dish after it has been "cooked" or when it is about to be cooked, because the fragrance of "vegetable fragrance" and thirteen fragrances cannot be well mixed, and the taste effect is poor (of course, there is no harm in putting it like this);

3. In addition, when cooking soup, unless it is a hot pot soup or a soup that needs to be sung very much, it is best not to put thirteen spices in clear soup (such as chicken soup and cabbage soup) and white water soup, because it may affect the "sense" or taste of soup color.