Galangal, Chinese cinnamon, star anise, turmeric, and five-spice powder have been utilized for their flavor and health advantages for hundreds of years.

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About the delectable components, recipes, and methods contributing to the distinctive flavor of Hong Kong cuisine.

With a mom who isn’t afraid to try new things in the kitchen, our home-cooked meals are always full of surprises.

Although she isn’t my favorite person,
saa goeng gai
, also known as sand ginger chicken, stands out notably due to its distinctive taste.

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Among the numerous cooking staples in her disorganized collection of spices, sand ginger powder stands as just one component.

Raising us in Hong Kong has made our taste buds encounter nearly as many flavors as the variety of spices available worldwide. In this part of the world, those spices abound.

Traditionally, China has consistently served as an exporter of spices. This can largely be attributed to its geographical position; most spices were capable of growing exclusively in the tropical eastern parts of China’s south, along with certain areas of Indonesia and southern India and Sri Lanka. For example, cloves and nutmeg had no other place in the world where they flourished.

Spices are greatly prized as well due to their use in rituals and traditional medicine. In Hong Kong, they are mainly utilized in cuisine to boost flavors and stimulate one’s appetite.

In this section, we examine five widely used spices in Chinese cuisine and trace their historical origins.

1. Sand ginger

Sand ginger – or
kaempferia galanga
– traces its roots to India, Indonesia, and Malaysia, whereas a variety of this plant was documented in China approximately 2,000 years ago.

According to the
Qimin Yaoshu
, an early Chinese agronomy treatise composed during the Northern Wei dynasty (386–535) and the Eastern Wei dynasty (534–550), and the
Yiwu Zhi
, known as “record of foreign objects” from the Tang dynasty (618-907), this fragrant ginger was cultivated in the southern regions such as Guangxi, Guangdong, Hainan, and Yunnan.

In China, the plant was mainly recognized for its therapeutic benefits; the
New Materia Medica
Published in 1757, this work mentions its usage for treating indigestion, colds, as well as different types of body aches and discomforts.

It was eventually used for cooking, as sand ginger can not only rid a dish of raw fish and gamy tastes but also stimulate the appetite.

While there are sand ginger recipes for beef, pork and fish, it is
saa goeng gai
That is overwhelmingly the most favored choice in southern China, particularly amongst the Hakka community.

2. Chinese cassia

closely linked to cinnamon, Chinese cassia — often referred to as Chinese cinnamon, or
cinnamomum cassia
– It has its roots in southern China. You can find some cassia subspecies in Indonesia and Vietnam, whereas Ceylon cinnamon primarily hails from Sri Lanka.

Primarily cultivated in the southern regions of Guangxi, Guangdong, and Yunnan, Chinese cassia is widely considered an indispensable herb in traditional Chinese medicine. Recent medical studies have also shown that this plant may assist in regulating blood glucose levels.

It also contains cinnamaldehyde, which can be used to treat bacterial and fungal infections. However, excessive consumption can damage the liver.

Cassia bark, either in powdered or stick form, can be used in savoury dishes such as curries, as well as in sweet recipes such as desserts and chocolates.

The smell can be quite pungent and my mother very seldom, if ever, uses it in her cooking. So cinnamon is certainly not suited to everyone’s taste.

3. Star anise

Due to its shape, the Chinese call this fruit
baat gok
, which directly means “eight angles.” It also resembles a star, thus its English name.

Star anise, or
illicium verum
is a perennial tree originating from China and Vietnam. The fruit is picked unripe and utilized as a seasoning with a flavor reminiscent of anise seed—similar to how it’s used in the Greek spirit ouzo, or like licorice but spicier.

This spice is crucial for Chinese cuisine and has supposedly been utilized this way for over 3,000 years.

Its slightly sweet fragrance and flavour go well with all kinds of meat dishes and, like sand ginger, can be used to get rid of unwanted tastes. It is most commonly found in brine (or
lu shui
) recipes. The spice is also a popular ingredient for Chinese vegetarian dishes because of its rich aroma.

Just like other herbal plants, star anise also has healing properties. According to the 16th-century
Chinese Compendium of Materia Medica
, it can treat gassy stomach, abdominal pain, hiccups, kidney deficiency, back pain and swelling in the legs.

However, the plant is also regarded as “warming,” so it’s advisable to steer clear of it for individuals dealing with constipation and those who have diabetes.

4. Turmeric

Long considered a superfood due to its many health benefits, particularly its anti-inflammatory properties, turmeric, or
curcuma longa
, is part of the ginger family and is native to the Indian subcontinent and Southeast Asia.

The bright-yellow chemical produced by the turmeric plant, called curcumin, is approved as a food additive by the World Health Organization. In some countries it is promoted as an alternative cancer treatment, according to Cancer Research UK.

While turmeric is used in most Indian curry recipes, it is also popular in Chinese cooking both because it adds flavour and colour but most of all because it is a healthy ingredient.

5. Five-spice powder

Any hotpot enthusiast will have come across this condiment. Five-spice powder is most commonly made up of Chinese cassia, star anise, cloves, fennel and Sichuan peppercorns. The idea behind this combination is to offer the optimal balance between the five basic tastes – sweet, sour, bitter, spicy and salty – and an all-round sensory experience.

In Chinese cooking, the powder is popular in poultry dishes, and can also be served with fine salt and used as a dipping sauce for hotpot.

Regardless of the cooking technique used—whether roasting, stir-frying, braising, steaming, or boiling—it enhances the flavors of both meats and vegetables.

LFHCK a.k.a LiFeHaCK