Why do many Tangshan people sell thirteen incense?

For historical reasons, because people in Jidong mainly do this business, they sing while selling, and the lyrics are all made up by small vendors themselves. The tunes blend elements of Tangshan Pingju, Shadow Play and Laoting Drum, which is very nice. It attracts customers and its business is booming. People call this kind of tune "thirteen incense peddling and singing", which has strong local characteristics and has become a folk culture in eastern Hebei.

Thirteen incense is no stranger to everyone. It's in every kitchen. It is used in cooking, stewing and jiaozi. This is a famous condiment. Because it is mainly made of pepper and aniseed, people also call it "pepper noodles"

There are 13 kinds of Chinese herbal medicines in the thirteen incense, including Zanthoxylum bungeanum, Illicium verum, Crataegus pinnatifida, Amomum villosum, Amomum cardamom, Cinnamomum cassia, Clove, Foeniculum vulgare, Aucklandia root, Angelica dahurica, Kaempferia Kaempferia, Alpinia officinarum and Zingiberis Rhizoma. At present, Thirteen Fragrances in Wang Shouyi have registered trademarks and sell well all over the country. Generally, the proportion of "Thirteen Fragrances" should be: Zanthoxylum bungeanum, Illicium verum, Cinnamomum cassia, Rhizoma Kaempferiae, Alpinia officinarum and Radix Angelicae Dahuricae, and the rest 1 share, and then together, it is "Thirteen Fragrances". It can also be used alone, such as fennel, which has a strong smell and is most suitable for vegetarian dishes and bean products; Angelica dahurica used in beef and mutton can remove fishy smell and increase flavor, making the meat tender. Cinnamon for bacon and sausage can make meat and sausage rich in flavor and not greasy after long-term consumption; Pericarpium Citri Reticulatae and Radix Aucklandiae can make the smell elegant and fragrant; Using Sannai and ginger to make fish can not only remove the fishy smell, but also make the fish crisp, tender and fragrant. Smoked chickens, ducks and geese, with nutmeg and cloves, can make the smoked taste unique, chewy and full of fragrance.

When making "Thirteen Fragrances", the raw materials must be fully dried, crushed and sieved respectively, stored separately, and put into edible plastic bags to prevent the fragrance from losing its flavor when it gets wet. The use of thirteen incense is not as much as possible, but must be moderate, because cinnamon, clove, fennel, ginger and so on. If it is used in excess, it will have certain side effects and even toxicity. The principle of use is "rather less than more".

In the 1980s, there were often vendors selling thirteen incense in the market. They spread a piece of white cloth on the ground, fixed four corners and surrounded three sides with red cloth. Put 10 small pots and 3 small tubes on the white cloth, and a thirteen incense stand will be spread out.

Summarize; Now this kind of folk art has withered, because everyone is selling stalls in the market, the production of thirteen incense has entered mass production and brand production, and all major supermarkets have beautifully packaged thirteen incense.