Shisanxiang is named after the thirteen spices in it.

"Shisanxiang", also known as Shiquanxiang, refers to 13 kinds of Chinese herbal medicines with different distinctive fragrances, including purple cloves, amomum villosum, nutmeg, cinnamon, cloves, pepper, aniseed, and fennel. , costus, angelica, sannai, galangal, dried ginger, etc.

It belongs to seasonings, kitchen supplies and seasonings.

The ratio of "Thirteen Spices" should generally be: 5 parts each of Zanthoxylum bungeanum and anise, 2 parts each of cinnamon, senna, galangal, and angelica, and 1 part each of the others, and then combine them. Together, they are "Thirteen Fragrances". They can also be used separately. For example, fennel has a strong smell and is best used for making vegetarian dishes and soy products. Use Angelica dahurica for beef and mutton, which can remove the smell and increase the flavor of the meat, making the meat tender. Use cinnamon for bacon and sausage, which can make the meat tender. , intestines have a strong aroma and will not get greasy after being eaten for a long time; use tangerine peel and woody incense to make the soup, which can make the smell elegant and fragrant; use sannai and ginger to make the fish, which can not only remove the fishy smell, but also make the fish crisp and tender, with a full aroma; smoked Chicken, duck, and goose meat can be made with nutmeg and cloves to give it a unique smoked flavor, filling your mouth with freshness when chewed, and filling the room with fragrance.