Yuxiang Yuxiang Yuxiang () is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines. On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers. Proper preparation of the yuxiang seasoning includes finely minced pao la jiao (pickled chili), white scallion, ginger, and garlic. They are mixed in more-or-less equal portions, though some prefer to include more scallions than ginger
Nepal "dal bhat". "Dal" is a lentil soup, and is served over "bhat" (boiled rice), with "tarkari" (curried vegetables) together with "achar" (pickles) or "chutni" (spicy condiment made from fresh ingredients). It consists of non-vegetarian as well as vegetarian items. Mustard oil is a common cooking medium and a host of spices, including cumin, coriander, black pepper, sesame seeds, turmeric, garlic, ginger, methi (fenugreek), bay leaves, cloves, cinnamon, chilies and mustard seeds are used in cooking. Momo is a type of steamed dumpling with meat or vegetable fillings, and is a popular fast food in many regions of Nepal. Association football