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
Thai cuisine "phrik nam pla/nam pla phrik" (fish sauce, lime juice, chopped chilies and garlic), dried chili flakes, sweet chili sauce, sliced chili peppers in rice vinegar, Sriracha sauce, and even sugar. With certain dishes, such as "khao kha mu" (pork trotter stewed in soy sauce and served with rice), whole Thai peppers and raw garlic are served in addition to the sour chili sauce. Cucumber is sometimes eaten to cool the mouth with particularly spicy dishes. They often feature as a garnish, especially with one-dish meals. The plain rice, sticky rice or the "khanom chin" (Thai rice noodles) served alongside a