Chinese cuisines make use of the blend to coat fatty meats like duck or goose. Slow braising with it or using it as an ingredient in breading for fried foods is delicious too.
A pungent licorice flavor sweetens and warms your dishes.
A dose of Sichuan gives a healthy little bit of a kick.
It’s the ratio that gives the blend it’s distinct flavoring. And call us picky, but we had to get the ratios right.
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