Cinnamomum bungeanum is a kind of Cinnamomum bungeanum growing in the mountain forest at an altitude of 1600-2500m. Its leaves are dark green, with obvious veins, luster and unique fragrance, and steamed fish and stewed meat are the most common.
Cinnamomum cassia in Niulankeng grows in hilly and mountainous woodland at an altitude of 800- 1600 meters. Its leaves are light green, its veins are not obvious, its aroma is slightly light, and its taste is slightly softer than that of Cinnamomum cassia, which is more suitable for porridge and cooking.
Generally speaking, both kinds of cinnamon have their own unique flavors and uses, and the best taste can be achieved by matching with other seasonings such as oil and salt according to different dishes.