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  2. Five-spice powder - Wikipedia

    en.wikipedia.org/wiki/Five-spice_powder

    Five-spice powder (Chinese: 五香粉; pinyin: wǔxiāng fěn) is a spice mixture of five or more spices—commonly star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds—used predominantly in almost all branches of Chinese cuisine.

  3. Char siu - Wikipedia

    en.wikipedia.org/wiki/Char_siu

    Unlike its Chinese variant, it is prepared by rolling pork belly into a log and then braising it at a low temperature. [8] The Japanese adaptation is typically seasoned with soy sauce, sake, mirin and sugar or other sweetener, without the red food colouring, nor five-spice powder. It is a typical ingredient for toppings in rāmen. [3]

  4. Tea egg - Wikipedia

    en.wikipedia.org/wiki/Tea_egg

    The yolk is yellow all the way through, though overcooked eggs will have a thin, harmless greyish layer while the core is the usual yellow. The flavor depends on the tea (type and strength) and variety of spices used. Five-spice powder adds a savory, slightly salty tone to the egg white, and the tea brings out the yolk's flavor.

  5. Illicium verum - Wikipedia

    en.wikipedia.org/wiki/Illicium_verum

    It is used as a spice in preparation of biryani and masala chai all over the Indian subcontinent. It is widely used in Chinese cuisine, and in Malay and Indonesian cuisines. 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

  6. 38 High-Protein Meals That Are Hearty & Satisfying - AOL

    www.aol.com/38-high-protein-meals-hearty...

    Sweet and sour sauce is a staple across Chinese-American restaurant menus—and for good reason. The combination of savory, tangy, and sweet flavors pairs well with virtually every protein.

  7. Sichuan pepper - Wikipedia

    en.wikipedia.org/wiki/Sichuan_pepper

    Sichuan pepper is an important spice in Chinese, Nepali, Kashmiri, north east Indian, Tibetan, and Bhutanese cookery of the Himalayas. [ citation needed ] Sichuan pepper has a citrus-like flavor and induces a tingling numbness in the mouth, akin to a 50-hertz vibration, [ 12 ] due to the presence of hydroxy-alpha sanshool .

  8. Check Your Pantries! 12 Brands of Cinnamon Are Unsafe to Eat ...

    www.aol.com/check-pantries-12-brands-cinnamon...

    Yu Yee Brand five spice powder: 1.25 ppm. BaiLiFeng five spice powder: 1.15 ppm. Spicy King five spice powder: 1.05 ppm. Badia cinnamon powder: 1.03 ppm. Deep cinnamon powder: 1.02 ppm.

  9. 75 chicken dinner recipes that are indeed winners - AOL

    www.aol.com/news/60-chicken-dinner-recipes...

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