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Chinese Five-Spice Powder
Book Information
The Professional Chef (8th Edition)
Page: 462
Ingredients
Cinnamon Stick
Cloves
Fennel Seeds
Star Anise Pod
Szechwan Peppercorns
This recipe is used in the following recipes:
Cantonese Roast Pork (Char Sieu)
Tags
Meats, Poultry, Fish