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1. Yeast flavoring: (chicken flavor) enhances aroma, freshness, crispness, swelling, and can be astringent in many cases
2. Ethyl malt powder: solidifies aroma, enhances fragrance, increases sweetness, and often leads to bitterness
3. Chicken essence: to enhance the flavor. (Be careful not to put too much, too much will make it sour)
4. Beef essence: enhance the flavor. (Be careful not to put too much, too much will make it sour)
5. Chicken powder: better than regular chicken essence, with a freshness extraction level twenty times that of regular chicken essence
6. Curry powder: mainly used for enhancing aroma and seasoning
7. Shajiang Powder: Relieve fishy odor and eliminate unpleasant odors
8. Scallion powder: enhances fragrance
9. Cumin powder: enhances and improves taste, pay attention to preservation
10. Jishi Fen (bag, bucket): Sweet to eat, can increase color and enhance fragrance
11. Fragrant crispy fried powder: has a crispy effect
12. Flour: destroys the tissue structure of meat, prolongs preservation time, and often uses meat products with tight meat texture
13. Breadcrumbs: The function of being crispy and fragrant
14. Baking powder: can have a fermentation effect
15. Grass fruit, fragrant fruit, star anise, cinnamon, fragrant leaves, sand kernels, white button, vanilla, purple grass, nutmeg, ginger, etc. are all spices (ingredients)