Spices, also known as seasoning, used to make the dishes tasting even more delicious. The variety of Chinese spices is full taste and nutrition. Now, we are going to learn some common spices.
花椒：huā jiāo
Prickly ash
花椒是花椒树的果实，味香麻，是烹调肉类的调料。 Seeds from prickly ash trees. They have a slight effect of numbness on the tongue. Used to cook dishes with meat.
茴香：huí xiāng
Fennel seeds
茴香是茴香菜的籽，灰色，像稻粒，有浓郁的香味。 Seeds of fennel plants,grey in color and similaer to unhushed rice grains in shape, have a hot flavor.
椒盐：jiāo yán
Pepper salt
味道香麻，是把花椒和盐按照1：3的比例在锅中，微火烧成焦黄，磨成细末，即成。 This mixture is made by stirring one portion of peppercorns and three portions of salt in the wok until they turn crispy yellowish in color and release their fragrance. Then finely grind the mixture into powder. It serves as a seasoning for deep-fried dishes.
大茴香：dà huí xiāng
Star anise
又名八角、大料，形如星状，味甜浓，烹调肉类的调料。 In the shape of stars, they have a strong and sweet flavor. mostly used in cooking meat dishes.
桂皮：guì pí
Cinnamon
桂树的皮，外皮粗糙呈现褐色。 The bark of cinnamon trees, brown in color.
料酒：liào jiǔ
Cooking wine
糯米等粮食酿制成的料酒。在烹制菜肴过程中起去腥，增香的作用。 Cooking wine, brewed from grain, is applied to remove the fishy smell and increase the aroma of the dish.
五香料：wǔ xiāng liào
Five Spices
大料、茴香、桂皮、甘草、丁香五种香料混合为五香料。 A mixture of powdered star anise,fennel seed, cinnamon bark,licorice root and clove buds. Also referred to as the "five-powdered spices".
