The Heritage Table: The Story of Ying Yang—Harmony in a Teaspoon

I love this image so much—I think i nailed it LOL

Balanced, bold, and endlessly versatile, Chinese Five Spice — known in Oak City Spice Blends as Ying Yang — is more than just a seasoning. It is philosophy, medicine, and flavor in perfect concert. Each pinch carries with it the ancient idea of harmony: sweet, sour, bitter, salty, and pungent, all united in one blend. From imperial kitchens to modern stir-fries, this seasoning has endured not because it is simple, but because it speaks to something deeper — the belief that balance brings health, happiness, and of course, unforgettable taste.

What Is the Oldest Known Reference to Five Spice?

While the exact phrase “Five Spice Powder” appears in household manuals of the Ming (14th–17th century) and Qing dynasties (17th–19th century), the concept of combining the “five flavors” is far older.

As early as the Han dynasty (206 BCE – 220 CE), Chinese medical and culinary texts emphasized harmony between the five tastes, linking them to health and the natural order through the Five Phases (wǔxíng). By the Tang dynasty (618–907 CE), imported aromatics like cloves, star anise, and cassia were blended into dishes both for their taste and their supposed medicinal benefits.

Thus, Five Spice — and by extension, Ying Yang — isn’t just a recipe; it is a culinary embodiment of classical Chinese philosophy.

Did You Know?

The “five” in Five Spice doesn’t always mean exactly five ingredients. It refers to balancing the five flavors — so historical recipes sometimes had six, seven, or more spices, depending on region and availability.

When Did Five Spice Become a Standardized Blend?

By the late Ming dynasty, household cookbooks began recording powder mixtures under the name “Five Spice.” In the Qing dynasty, it became common as both a kitchen seasoning and a table condiment, mixed with salt to accompany roast goose, pork belly, or duck.

Unlike European spice mixtures that developed in aristocratic kitchens, Five Spice was deeply tied to both elite banquets and street markets, bridging class lines with its adaptability.

Women and Five Spice Traditions

As with many seasonings, Five Spice was often preserved and passed down in the domestic kitchen. Women ground spices at home, portioned them into clay jars or folded paper packets, and used them in cooking as well as medicine.

Practical and flavorful, the blend allowed cooks to stretch costly imported aromatics into everyday meals. In Cantonese kitchens, for example, Five Spice became essential for marinades, while in Sichuan households, the inclusion of Sichuan peppercorn gave the powder its trademark málà kick.

Did You Know?

Early versions of Five Spice sometimes used dried ginger instead of Sichuan peppercorn. The numbing peppercorn became more dominant in Western and Northern China, while ginger held sway in Southern recipes.

Five Spice, Preservation, and Flavor

Five Spice was not only about taste — it was also about preserving and enhancing. Spices like cloves and cassia helped mask strong flavors in preserved meats, while fennel and pepper aided digestion. This dual role — culinary and medicinal — is why the powder appears in both cookbooks and apothecary manuals.

Today, Ying Yang is celebrated for its ability to transform humble ingredients. A touch in a marinade, a sprinkle in a stir-fry, or even a dusting on roasted vegetables, and suddenly the dish carries centuries of flavor wisdom.

A Renaissance in the Modern Kitchen

Just as fritters found new life in farmers markets and food trucks, Five Spice has traveled across the globe. In Vietnam, it flavors roasted meats; in Taiwan, it’s folded into marinades; in Western kitchens, it now shows up in everything from cocktails to baked goods.

With its unmistakable warmth, Oak City Spice Blends’ Ying Yang is crafted to reflect this heritage while elevating the modern table.

Two Recipes with Oak City Spice Blends Ying Yang

Five Spice Pork Belly with Ying Yang

Rich • Caramelized • Aromatic

Ingredients

• 2 lbs pork belly, skin scored

• 2 tbsp soy sauce

• 1 tbsp Shaoxing wine (or dry sherry)

• 1 tbsp honey

• 2 tsp Oak City Spice Blends Ying Yang seasoning

• 2 garlic cloves, minced

• Salt to taste

Instructions

1. Mix soy sauce, wine, honey, Ying Yang, garlic, and salt into a marinade.

2. Rub over pork belly and refrigerate at least 4 hours (overnight preferred).

3. Roast at 325°F for 90 minutes, basting occasionally.

4. Increase to 425°F and roast 15 minutes until skin is crisp.

5. Slice and serve hot with rice or steamed greens.

Best Served With: Pickled vegetables or a drizzle of hoisin sauce.

Roasted Carrots with Ying Yang

Earthy • Sweet • Balanced

Ingredients

• 1 lb carrots, peeled and halved lengthwise

• 2 tbsp neutral oil (like grapeseed or canola)

• 1 tbsp honey (or maple syrup)

• 1 tsp Oak City Spice Blends Ying Yang seasoning

• ½ tsp sea salt

• Chopped cilantro or scallions for garnish

Instructions

1. Preheat oven to 400°F.

2. Toss carrots with oil, honey, Ying Yang, and salt.

3. Spread evenly on a baking sheet.

4. Roast 20–25 minutes, turning once, until tender and caramelized.

5. Garnish with cilantro or scallions.

Best Served With: Steamed rice, grilled tofu, or alongside roast chicken.

Cookbooks to Explore

For those who want to trace the history of Chinese seasonings and spice philosophy, here are some essential texts:

1. The Food of China – E.N. Anderson

• Publisher: Yale University Press, 1988 ISBN-10: 0300047390

2. All Under Heaven: Recipes from the 35 Cuisines of China – Carolyn Phillips

• Publisher: Ten Speed Press, 2016 ISBN-10: 1607749825

3. Every Grain of Rice: Simple Chinese Home Cooking – Fuchsia Dunlop

• Publisher: W. W. Norton & Company, 2012 ISBN-10: 0393089045

4. The Food of Sichuan – Fuchsia Dunlop (Revised Edition, 2019)

• Publisher: W. W. Norton & Company, 2019 ISBN-10: 1324004835

5. Chinese Gastronomy – Hsiang Ju Lin & Tsuifeng Lin (original 1969, reissued 2005)

• Publisher: Kodansha International, 2005 ISBN-10: 4770029018

Final Thoughts

Ying Yang is not simply a powder — it is a philosophy of balance and a vessel of history. To season with it is to taste harmony, to stir the past into the present.

So whether you are crisping pork belly with Ying Yang, or roasting carrots with its warm balance of spice and sweetness, you are part of a story that began in ancient kitchens and continues at today’s table.