I'm glad you asked. I picked up some new uses.

Here are a bunch of ideas! http://www.food52.com/recipes/search?recipe_search=chinese+five+spice

LOADS of things - I use it to make preserves a lot, in slow cooked lamb shanks, and also in baking. It's nice because it can go sweet or savory ...

my favorite way to use it is in glazed walnuts. also good in baked goods when you want a very unique flavor twist.

rubbing into the skin of roast chicken with butter for an asian twist or sprinkled into the dough of scallion pancakes for added depth!