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
Sambal Sambal Sambal is a hot sauce or paste typically made from a mixture of a variety of chili peppers with secondary ingredients such as shrimp paste, fish sauce, garlic, ginger, shallot, scallion, palm sugar, lime juice, and rice vinegar or other vinegars. "Sambal" is an Indonesian loan-word of Javanese origin ("sambel"). It is native to the cuisines of Indonesia, Malaysia, Sri Lanka, Brunei and Singapore. It has also spread through overseas Indonesian populations to the Netherlands and Suriname. Various recipes of "sambals" usually are served as hot and spicy condiments for dishes, such as "lalab" (raw vegetables), "ikan bakar" (grilled