Rehmannia baked brine is spicy enough as a whole, which is fragrant but not heavy, and you can eat the original flavor of the ingredients. Master Yang Dihuang's marinade is very strong and spicy. The aftertaste will return to a little sweetness, and the original flavor of the ingredients can hardly be eaten. It is more suitable for consumers with heavy tastes.

The proportion of spices used in the roasting of rehmannia glutinosa is a traditional scheme that has been circulating for hundreds of years. In the curing process of meat products, artificial flavoring ingredients such as monosodium glutamate and essence will not be added, but dozens of Chinese herbal medicines will be added, so that the fragrant medicinal flavor will naturally blend into the ingredients and play a role in nourishing and preserving health.