Chinese Silk Vine Bark (Xiang Jia Pi)
滷水（ダシ）に骨太な奥行きを！お酒にも使われる漢方樹皮
Description
Dried root bark of the Araliaceae (or Apocynaceae) family. Sometimes called 'Wu Jia Pi' as a Chinese spice (strictly different plants but often conflated). Has a unique strong fragrance and bitterness, famously the ingredient for 'Wu Jia Pi Jiu' liquor. A backstage spice imparting heaviness and medicinal flavor to Lu Shui.
Classification: Ultra Hardcore, Spice, Medicinal, Xiang Jia Pi, Wu Jia Pi, Lu Shui, For Braising, Traditional Medicine
Shops selling Chinese Silk Vine Bark (Xiang Jia Pi)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Dried root bark of Periploca sepium(or Araliaceae family)
Instructions
- [Typical Uses]
- [Lu Shui Depth Enhancer]: Add a tiny amount (1-
- pieces) to a star anise/cinnamon base. Ties other spice aromas together, granting the soup a mellow, liquor-like depth.
- Neutralize strong gamey odors of mutton/beef.
Learn more Substitutes, pairings, tips
Key spices
Slightly dusty woody aroma、strong traditional medicinal fragrance、faint bitterness
Substitutes at Japanese supermarkets
(Irreplaceable. Omit if unavailable)
Pairing
Lu Shui (All Master Stocks) / Braised Beef/Mutton
Trivia
Kitchens of historic Chinese restaurants stock dozens of 'tree barks and roots general people will never use in a lifetime', blending them by the milligram to create closely guarded secret flavors.
Eating tips & etiquette
Looks similar to Gui Pi (cinnamon) bark, but lacks sweet aroma entirely, smelling more like 'Chinese medicine'. Some types contain trace toxic compounds, so NEVER use in large quantities.
Allergen
None