For Sha Ren - I'm really awful at describing flavors, apologies - I would say it's floral at the front (almost like lavender), and somewhat reminiscent of nutmeg as an aftertaste. While it's not the same, a small little hunk of nutmeg feels like it might be a better fit for this specific mix?
Wow thank you, I've always wanted to know how to make one of these master soup stocks! Such comforting flavours
I’m beyond thrilled that you are featuring this. I have been hearing about this phenomenon for a while! It’s genius.
Oh nice, you used to be based around Guizhou?
I lived in Beijing but I had a close friend who raved about this.
Would black cardamom be a suitable substitute for sha ren?
What about wild carrot (Daucus carota) root subbed for the bai zhi?
Not sure about wild carrot?
For Sha Ren - I'm really awful at describing flavors, apologies - I would say it's floral at the front (almost like lavender), and somewhat reminiscent of nutmeg as an aftertaste. While it's not the same, a small little hunk of nutmeg feels like it might be a better fit for this specific mix?
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