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
Gejang marinated in a "ganjang"-based sauce, one can enjoy the "gejang" which has a fresh and sweet taste. However, "beoltteok gejang" can not be preserved for a long time, so it is said that the name reflects the fact; "beotteok" means "quickly" or "immediately" in Korean. "Kkotgejang" (꽃게장) is made with "kkotge" (horse crab), which is the most consumed crab in South Korea. It is also a local specialty of Jeolla Province, and the dish is known for the umami taste. After cleaned, the live crabs are chopped into several pieces, and a mixture of "ganjang", sliced scallions, garlic, ginger, chili