Cassia Bark (Gui Pi)

Cassia Bark (Gui Pi)Cassia bark is often called Chinese cinnamon. It is one of several species of Cinnamomum and is grown widely in southern China. These rolled strips of bark have a sweet cinnamon taste. Cassia bark can be used whole in braises and soup stocks or ground for Chinese five spice (along with star anise, Sichuan pepper, fennel and clove). Cassia also finds its way into Sichuan hotpot and dry pot spice mixes. This cassia bark is fresh and relatively soft and

dao xiao noodle masters hold a large chunk of dough and slice or shave strips directly into a pot of boiling water at a crazy fast pace

giving you a chili oil for every dish and every mood

Here is one from Florence Fabricant in The New York Times: "Having a good wok on the stove is critical for all kinds of cooking

and of Ninghuafu's handcrafted 9-year Shanxi mature vinegar

Facing heaven zi dan tou dried chilies

This step is optional

A visit to a market in Chongqing or Chengdu reveals that sweet potato noodles

But nowadays it follows the Southern tradition and calls this a light soy sauce

Norton & Company

and who has become a beloved public figure for her tireless work and promotion of these quintessentially American neighborhoods

Most importantly

sweeter taste and/or a gluten-free sauce