In Eight Discourses on Living, written by Gao Lian in the late Ming dynasty, there is a recipe for meat steamed in clear soup for which the seasoning described is clearly the same as today's five-spice sachets: star anise, fennel, Sichuan peppercorns, caoguo and cinnamon are "wrapped in a fine cloth bag," and placed in the pan to steam with the meat, after which the bag is removed.
明朝末年高濂撰寫的「遵生八箋」裡，有一道「清蒸肉」的佐料，分明就是如今的五香包﹘﹘將八角、小茴香、花椒、草果、桂皮五味「用稀布包作一包」，放進鍋內蒸肉，蒸好後，將包料去之。