Liangfen were formerly also used. The starch is boiled with water and the resulting sheets are then cut into thick strips. "Liangfen" is generally served cold. The "liangfen" strips are tossed with seasonings including soy sauce, vinegar, sesame paste, crushed garlic, julienned carrot, and chili oil. In Lanzhou it is often served stir fried. In Sichuan, a spicy dish called Chuanbei Liangfen is particularly popular (see photo above). Similar foods include the Korean "muk" made with chestnut starch and Japanese konnyaku jelly . "Jidou liangfen", a similar dish from the Yunnan province of southwest China, is made from chick peas rather
Balchão Balchão Balchão has been described as "a fiery dish from Goa (in coastal western India) which is almost like a pickle". It is a spicy seafood or meat dish in Goan cuisine. Balchão is a method of cooking, made with either fish ("de peixe"), prawns ("de camarão"), or pork ("de porco"), in a spicy and tangy tomato-chili sauce. It resembles pickling and can be made days in advance without reheating. The traditional balchão uses a paste made from dried shrimp known as "galmbo" in Konkani. Its ingredients could include prawns, oil, onions chopped fine, tomatoes, garlic paste or cloves, ginger