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2. Five-spice powder - Wikipedia

   en.wikipedia.org/wiki/Five-spice_powder

   Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. [2] Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. Canned spiced pork cubes is very popular as well.

3. Tea egg - Wikipedia

   en.wikipedia.org/wiki/Tea_egg

   A commonly used spice for flavoring tea eggs is Chinese five-spice powder, which contains ground cinnamon, star anise, fennel seeds, cloves and Sichuan pepper. Some recipes do not use tea leaves, but they are still called "tea eggs". [citation needed] In the traditional method of preparation, eggs are boiled until they reach a hardened, cooked ...

4. Sweetheart cake - Wikipedia

   en.wikipedia.org/wiki/Sweetheart_cake

   A sweetheart cake or wife cake or marriage pie is a traditional Chinese cake with a thin crust of flaky pastry, made with a filling of winter melon, almond paste, and sesame, and spiced with five spice powder. [1] "Wife cake" is the translation of 老婆饼 from Chinese, and although the meaning is "wife", the literal translation is "old lady ...

5. Illicium verum - Wikipedia

   en.wikipedia.org/wiki/Illicium_verum

   It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of phở, a Vietnamese noodle soup. It is also used in the French recipe of mulled wine, vin chaud (hot wine). If allowed to ...

6. Secret Ingredients: 5 DIY Herb and Spice Blends You'll Love - AOL

   www.aol.com/food-secret-ingredients-5-diy-herb...

   Spice up your food (literally!) with five homemade herb and spice blends. They take seconds to make but will completely change the way you cook. Almost everyone has a cabinet or drawer filled with ...

7. Ngo hiang - Wikipedia

   en.wikipedia.org/wiki/Ngo_hiang

   Ngo hiang (Hokkien Chinese: 五香; Pe̍h-ōe-jī: ngó͘-hiang / ngó͘-hiong / gó͘-hiong), also known as heh gerng (Chinese: 蝦管; Pe̍h-ōe-jī: hê-kǹg) lor bak (Chinese: 五香滷肉; Pe̍h-ōe-jī: ngó͘-hiong-ló͘-bah) or kikiam (Tagalog pronunciation:) [1] is a unique Hokkien and Teochew dish widely adopted in Indonesia, Malaysia, the Philippines, Singapore, and Thailand, in ...