Mala sauce oily, and the tastes more complex. Common sauces include sesame oil with garlic, oyster oil, or doufu ru. The sauce is used in a variety of ways, from stir-fry, stews, and soup, to being used in hot pot or as a dipping sauce. In the Sichuan and Yunnan provinces mala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such as stinky tofu, fried potatoes, and barbecued meat and vegetables. The sauce is made primarily of dried chili peppers, chili powder, douban paste, Sichuan peppercorns, clove, garlic, star anise, black cardamom, fennel, ginger, cinnamon, salt and sugar. These
Gejang and ground Korean pear, onions, ginger and garlic, as well as whole sesame seeds, and sesame oil. In general, the "gejang" can be eaten a half day after the preparation and consuming the dish within two or three days is best to have its intact spicy and sweet and sour taste. If crabs are first marinated in a boiled and chilled mixture of "eakjeok" (액젓, filtered "jeotgal") and soy sauce before mixing the spicy sauce, the "yangnyeom gejang" can be well marinated with the latter sauce, and can be preserved longer. Types are divided by crab species, region, and cooking