Hot and sour noodles After the instant noodles were invented in Japan, the same method was introduced for hot and sour noodles in Sichuan. One example is Baijia Instant Noodles. Its unique flavor combines the sourness from Chinese rice vinegar with the spiciness from chili pepper oil. The grounded toasted peanuts and soybeans on top of noodles gave the special texture of crispness. Besides rice vinegar, chili oil and peanuts/soybeans, other ingredients include sugar, salt, soy sauce, scallion pieces, and smashed garlic. The preparation for hot and sour noodles is relatively easy and quick if you have all the right ingredients handy. For these
Korean regional cuisine fish are caught in the adjacent sea. Although Hamgyong cuisine is not salty, garlic and chili pepper are used heavily as seasonings. The alternative name, "dadegi", for chili powder-based sauce originates from the region. "Hamhung naengmyeon", a cold noodle dish, is made with the sauce. It originates in Hamhung, South Hamgyong province, and is topped with "hoe" (sliced raw fish) seasoned with hot and spicy sauce. The noodles are mixed with the "hoe" and sauce, so called "hoe naengmyeon", which is different from "naengmyeon" eaten in the rest of North Korea. However, the taste of North Hamgyong province is plainer