The key ingredients and uses of the main seasonings in this book are briefly explained below. If you particularly like a certain seasoning, you can purchase it for later use. However, if you’re just occasionally experimenting, it’s not necessary to have them all.

• Five-spice powder (五香粉) consists of ground Sichuan peppercorns, cinnamon, star anise, cloves, and fennel seeds. Some recipes may also include dry ginger, cardamom, licorice, pepper, dried tangerine peel, etc. It is mainly used for braising meats or poultry dishes, added to marinade for extra flavor, or mixed into fillings. Due to its strong flavor, it should be used sparingly—generally 2 to 5 grams.
• Thirteen-spice powder (十三香) is a spice mix made with 13 or more ingredients. It is often used in stir-fries, noodle dishes, or in making roasted meats, dried tofu, melon seeds, etc. Common ingredients include Sichuan pepper, star anise, fennel, cloves, cinnamon, cardamom, dried tangerine peel, ginger, and Chinese herbs like wood fragrance, sand ginger, galangal, white angelica, mountain ginger, and purple cardamom. Other versions may include bay leaves, hawthorn, licorice, cumin, and grass fruit.
• Monosodium glutamate (MSG) (味精) is a flavor enhancer that is chemically made from glutamic acid. It enhances the umami taste when used with salt. MSG also helps to moderate sour, bitter, and alkaline tastes. Glutamic acid plays a role in normal protein metabolism in the body. In Chinese cooking, 1 to 2 grams of MSG is often added to dishes just before serving to enhance the flavor. However, there has always been debate about its health effects. In the recipes in this book, MSG is an optional ingredient and can be added to taste or omitted if preferred.
• Pepper salt (椒盐) is a seasoning made by grinding roasted Sichuan peppercorns and mixing them with salt. It is commonly used in various dishes to provide a unique flavor experience. While pepper salt is not easily found in German stores, it is simple to make at home.

Here’s how to make it:

• Take 50 grams of Sichuan peppercorns, remove the stems and seeds, and dry-fry them in a pan until they turn golden brown. Then, crush them on a cutting board with a rolling pin into small bits.
• Take 150 grams of fine salt and dry-fry it in a pan until the moisture evaporates, and the grains can easily separate.
• Mix the crushed peppercorns with the fine salt and blend well.

When making this seasoning, ensure that the salt is fully dried and finely powdered, and the peppercorns are roasted and ground into a fine powder.

• Chili powder (辣椒粉) is made by grinding dry chili peppers, roasted sesame seeds, Sichuan pepper, star anise, cinnamon, and fennel seeds. The chili powder made in different regions of China has a distinct flavor. It is similar in taste to the chili powders or barbecue powders available in regular German supermarkets. If you only use it occasionally, the chili powder available in German supermarkets will suffice.