Broad bean chili paste () is one of the most important seasonings. It is an essential component to famous dishes such as Mapo tofu and double-cooked pork slices. Sichuan cuisine is the origin of several prominent sauces/flavours widely used in modern Chinese cuisine, including: Yuxiang (魚香) Mala (麻辣) Guaiwei (怪味) Other examples of mixed flavor including spicy and hot (Mala), fish flavor (Yuxiang), hot and sour, the five spices (Wuxiang; 五香), ginger juice, mashed garlic, sweet and sour, spice salt (Jiaoyan; 椒盐), dried tangerine or orange peel (Chenpi; 陈皮), burnt chili, pot-stewed fowl (Lu; 卤味), odd flavor (Guaiwei; 怪味), and other recombinations of these seasonings.
broad bean chili paste () is one of the most important seasonings it is an essential component to famous dishes such as mapo tofu and double-cooked pork slices sichuan cuisine is the origin of several prominent sauces/flavours widely used in modern chinese cuisine including yuxiang (魚香) mala (麻辣) guaiwei (怪味) other examples of mixed flavor including spicy and hot (mala) fish flavor (yuxiang) hot and sour the five spices (wuxiang; 五香) ginger juice mashed garlic sweet and sour spice salt (jiaoyan; 椒盐) dried tangerine or orange peel (chenpi; 陈皮) burnt chili pot-stewed fowl (lu; 卤味) odd flavor (guaiwei; 怪味) and other recombinations of these seasonings