Chinese five-spice powder

五香粉 / wǔxiāngfěn

Flavor and role

A Chinese spice blend of star anise, Sichuan pepper, cinnamon, cloves and fennel seeds, with a sweet, spicy, subtly tingling aroma. Use only a tiny amount.

Typical dishes and uses

Char siu, five-spice braised beef, Taiwanese lu rou fan, Peking duck seasoning, Vietnamese roast chicken. In this book: can be used in Taiwanese beef noodle soup.

Substitutes

1 tsp five-spice = ¼ ground star anise + ¼ cinnamon + ¼ Sichuan pepper + ⅛ fennel seeds + ⅛ tsp cloves.

Storage

In an airtight container in a cool, dark place. Blends are best used within 6 months; home-toasted and ground blends are most fragrant for 1-2 months.

Main countries

China · Taiwan · Vietnam

Used in this book

Char SiuLu Rou Fan (Taiwanese Braised Pork Rice)Taiwanese Popcorn Chicken (Yan Su Ji)Crackling Roast Pork Bánh Mì (Bánh Mì Heo Quay)Barbecue-Shop Char Siu with Maltose GlazeChar Siu Tacos with Charred Pineapple SalsaCrispy Rice-Paper Char Siu Cheese DumplingsDan Dan Noodles with Aromatic Red Oil and Fresh Sesame PasteLu Rou Tacos with Quick Cucumber PicklesLu Rou Cheese Rice GratinPhở-Spiced Beef Fried RiceThousand-Layer Scallion Pancakes with Homemade Scallion OilNight-Market Master Popcorn Chicken with Toasted Pepper SaltGochujang-Honey Popcorn Chicken (Korean Yangnyeom Style)Popcorn Chicken Sando with Basil Mayo

Updated 2026-10-10