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
Sichuan cuisine unusual custom in other parts of the country. The salt produced from Sichuan salt springs and wells, unlike sea salt, does not contain Iodine, which lead to goiter problems before the 20th century. Sichuan cuisine often contains food preserved through pickling, salting and drying. Preserved dishes are generally served as spicy dishes with heavy application of chili oil. The most unique and important spice in Sichuan cuisine is the Sichuan pepper (). Sichuan peppercorn has an intense fragrant, citrus-like flavour and produces a "tingly-numbing" () sensation in the mouth. Other commonly used spices in Sichuan cuisine are garlic, chili peppers,