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
Xinjiang cuisine which are used for wine production and other grape products. In Turfan, wine is an important part of the local economy and was known in the Tang dynasty. The wine, called "museles", is commonly made and used by the locals, which is also produced commercially for export outside the region. While it is different from Middle Eastern phyllo dough made Baklava, the same appellation is used for Uyghur nut cake. Dates, raisins, walnuts, and syrups are the ingredients of the nut cake. Xinjiang cuisine Xinjiang cuisine () reflects the cooking styles of many ethnic groups of the Xinjiang region, and