"Generally speaking, the ingredients used rarely depart from the ten pungent and fragrant spices of Sichuan peppercorns, star anise, cinnamon, fennel, chenpi, liquorice, cloves, cardamom, caoguo [the seed pod of tsaoko cardamom (Amomum tsaoko)] and baizhi [the root of Dahurian angelica (Angel ica dahurica)]," says cooking expert Liang Chiung-pai.
「大致說來，使用的材料範圍不出花椒、八角、桂皮、小茴香、陳皮、甘草、丁香、豆蔻、草果、白芷十種辛香料」，烹飪專家梁瓊白指出。