Chili oil sesame seeds, sesame oil, Sichuan peppercorn, cinnamon, star anise and bay leaf. There are also many derivative condiments from chili oil, one of which is Lao Gan Ma that is produced from chili oil and Douchi (豆豉, fermented black soybeans). Chili oil can be consumed directly with other food. Besides, it is also used extensively in cooking all over China especially in Shaanxi cuisine, Sichuan cuisine and Hunan cuisine. Like "Hóngyóu chāoshǒu" (紅油抄手, wonton in red oil) and "Dàn dàn Noodles" (擔擔麵). The Japanese variety of Chinese chili oil is known as , used in Japan as a cooking ingredient
XO sauce in cooking to enhance the flavour of fish, meats, vegetables, and otherwise bland foods such as tofu or noodles. Home cooks often use it as the chief flavouring for fried rice. XO sauce XO sauce is a spicy seafood sauce from Hong Kong. It is commonly used in southern Chinese regions like Guangdong province. Developed in the 1980s in Hong Kong for Cantonese cuisine, XO sauce is made of roughly chopped dried seafoods, including dried scallops ("conpoy"), fish, and shrimp, which are cooked with chili peppers, onions, and garlic. This dried seafood-based sauce resembles the Fujianese Shacha sauce. Spring Moon,