Chinese thirteen-spice blend
An extended version of the Chinese spice mix of anise, cassia, fennel, clove and Sichuan pepper, warm-sweet-spiced, for braised meat, poultry and broths.
Chinese thirteen-spice blend is an extended version of the Chinese spice mix of star anise, cassia (cinnamon), fennel, clove, Sichuan pepper, mandarin peel, cardamom, white pepper, ginger, liquorice, nutmeg, galangal and others, brown, aromatic, warm-sweet-spiced. It is added to braised meat (lu wei), poultry, pork, broths, baozi fillings and marinades.
Recipes with this ingredient
Chinese soup with mushrooms and rice noodlesChinese cuisine | Soups
Funchose is practically devoid of any taste, but absorbs them well. Therefore, the dish acquires the taste and aroma of other ingredients: mushrooms, vegetables, meat, seafood. Noodles are called glass due to the transparency that they acquire during the cooking process. Noodles are almost invisible in the broth, but soup with funchose will be thicker and richer than usual.
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