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Chinese seasonings create special Chinese flavors when used either singly or blended. Spices, Herbs, Vinegars, Roots, Bean Pastes & Sauces are used to add distinctive flavor. Many dishes are sweet from cane sugar and savory from bean sauces with hint
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The Chinese have a long tradition of using herbs and spices to boost a dish’s flavor (and provide nutritional benefits). Chinese spices include Five-Spice Mix of sweet, sour, bitter, pungent, and salty tastes. Spices include bajiao (star anise), cloves, (rougui) cinnamon, huajiao (Sichuan pepper) and ground fennel seeds based on balancing the yin and yang in food. Five spice is used well with meats like pork and duck, in stir fried vegetables and as a spice rub for chicken and seafood Other spices include ginger for enchanting aroma, spicy bite, and natural sweetness: Sichuan peppercorn with a unique woodsy fragrance and pleasantly numbing tang: Star anise star-shaped pods have a licorice flavor, Black Cardamom and Fennel for stewing meat.
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