Five-spice powder five-spice powders. Five spice may be used with fatty meats such as pork, duck or goose. It is used as a spice rub for chicken, duck, pork and seafood, in red cooking recipes, or added to the breading for fried foods. Five spice is used in recipes for Cantonese roasted duck, as well as beef stew. It is used as a marinade for Vietnamese broiled chicken. The five-spice powder mixture has followed the Chinese diaspora and has been incorporated into other national cuisines throughout Asia. In Hawaii, some restaurants place a shaker of the spice on each patron's table. A
Nepalese cuisine great proliferation of facilities catering to foreign trekkers. Thakali cuisine is less vegetarian than Pahari cuisine. Yak and yak-cow hybrids locally known as "Jhopa" were consumed by the lower castes. All castes eat the meat of local sheep called "Bheda" and "Chyangra" or "Chiru" imported from Tibet. Meat is sliced into thin slices and dried on thin poles near the cooking fire. Blood sausage is also prepared and dried. Dried meat is added to vegetable curries or sauteed in ghee and dipped into "timur-ko-choup" which is a mixture of red chili powder, Sichuan pepper, salt and local herbs. This spice