Sichuanese people like to use Zanthoxylum bungeanum in their dishes. Among them, Dahongpao Zanthoxylum bungeanum is the first of the thirteen fragrances. Its characteristics are thick skin and rich flesh, bright color, strong aroma, and smelly smell, and the aroma is not easy to disperse after long cooking. It is often used in the preparation of braised soups, preserved foods and stews. As long as a little is added to the cooking, it is like magic to bring the food to another level.
Meat: 5 grams (half a pack) of pepper with 2 kilograms of meat
Soup: 10 grams (a pack) peppercorns with 2 liters of water
For details, please read the recipes on the official website
Product Description
Product Details
- Material
- Paper
- How It's Made
- Handmade
- Where It's Made
- Taiwan
- Stock
- More than 10
- Ranking
- No.25,821 - Food & Drink | No.869 - Sauces & Condiments
- Popularity
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- 7,479 views
- 19 sold
- 55 have saved this item
- Product Type
- Original Design
- Listing Summary
- The characteristics are thick skin and rich flesh, bright color, strong aroma, long-time cooking, the aroma is not easy to dissipate, and the fishy mutton is removed. Commonly used in the preparation of braised soups, preserved foods and stews
Food Information
- Best Before
- 730 day(s) after the manufacturing date
- Allergens
- None
- Storage Method
- Room temperature、Avoid heat、Keep dry、Avoid direct sunlight
- Volume
- 10.0g x 3
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- Credit/debit card payment
- Alipay
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