A CLOSER LOOK
How to recognize it
Dry slices have pale, matte cut surfaces and a rough tan to brown outer edge; outlines range from rounded to irregular.
In the kitchen
Used in meat-simmering spice mixtures, including some preparations of Xinjiang jiaoma chicken.
Slice shape and thickness vary. Baizhi is distinct from danggui, the root of Angelica sinensis; the two names do not describe the same ingredient.
Ask about this ingredient
这道菜里有白芷吗？
Does this dish contain Baizhi root?
A few dishes to explore
These examples use this ingredient in typical or optional preparations. Open the dish to see the distinction; a restaurant’s recipe can differ.
