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Pan-Chinese — the exact composition varies by region but the concept is universal across China Techniques

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Pan-Chinese — the exact composition varies by region but the concept is universal across China
Chinese Five Spice Composition and Use
Pan-Chinese — the exact composition varies by region but the concept is universal across China
Wu xiang fen: the foundational Chinese spice blend — typically star anise, Sichuan pepper, cassia (Chinese cinnamon), cloves, and fennel seeds. The five spices correspond to the five flavours of TCM theory. Used in red braising, marinades, spiced salt, BBQ rubs, and as a flavouring for pastry. Each regional version varies: Cantonese uses more star anise; northern versions add dried tangerine peel.
Chinese — National — Spice Blending foundational →