Special Flavoring Used In China

Guiness Flavored Chinese Soy Sauce Soy SauceA feature of Asian seasonings, Soy Sauce, reddish-brown in color, is brewed from soy beans, wheat or bran. It tastes fresh and a little salty, having a unique soy flavor. Soy Sauce is divided into two types. One is reddish and is used in fried dishes and cold dishes for a salty taste. The other is brown and lustrous and used in the dishes that need color, and a sweetish taste. The sauce should be added later than other ingredients in order to retain nutritious elements such as amino acids and sugars. However, this is not necessary when cooking green vegetables. Star Anise(da hui xiang) In the shape of stars, Star Anise is also the fruit of Star Anise trees, produced in Guangdong and Guangxi Provinces in China. It is hard and brittle in purple-brown color, with smooth and lustrous appearance. It is one of the ingredients of the ‘Five Powder Spices’ (wu xiang fen) in China, necessary for cooking all kinds of meat to get rid of the fishy smell and increase the fragrance. Star Anise is usually added in the dish at the very beginning of the cooking in order to fully dissolve its fragrance and make the meat mellower.

                                Star Anise(da hui xiang)