1. Turmeric: pungent, slightly orange, with special flavor, which can increase the golden color of dishes.

2, white buckle (cardamom, cardamom kernel): can remove odor and increase fragrance.

3, angelica dahurica: bitter and fragrant, bitter and bitter.

4, astragalus: sweet, go to the sputum.

5, Amomum villosum (Amomum villosum, Amomum villosum, Laokou): enhance the fragrance and taste.

6. Amomum tsao-ko (Amomum tsao-ko): It tastes bitter and adds spices.

7, agarwood: add spices.

8, dried tangerine peel: fire, dampness, appetizing, phlegm.

9. Zanthoxylum bungeanum: deodorizing, enhancing fragrance and spicy taste.

10, Cortex Moutan: It has a strong and special fragrance, slightly sweet and slightly spicy.

1 1. Angelica sinensis: sweet, can be used as pepper.

12, Codonopsis pilosula: bitter, fishy.

13, clove: It has the function of enhancing fragrance and removing fishy smell, with strong fragrance and tingling.

14, Glycyrrhiza uralensis Fisch: Deodorization, sweetness plays a sweet role in brine.

15, radix aucklandiae: flavoring.

16, guidance: rich in flavor and sweet in taste.

17, cinnamon: pungent and sweet, with little toxicity and enhanced fragrance.

18, white pepper: warm the middle to dispel cold, lower the gas, and increase the spicy taste of pot-stewed vegetables.

19, cardamom: pungent, fishy.