Mala sauce oily, and the tastes more complex. Common sauces include sesame oil with garlic, oyster oil, or doufu ru. The sauce is used in a variety of ways, from stir-fry, stews, and soup, to being used in hot pot or as a dipping sauce. In the Sichuan and Yunnan provinces mala powder (麻辣粉; pinyin: málàfĕn) is used on snacks and street foods, such as stinky tofu, fried potatoes, and barbecued meat and vegetables. The sauce is made primarily of dried chili peppers, chili powder, douban paste, Sichuan peppercorns, clove, garlic, star anise, black cardamom, fennel, ginger, cinnamon, salt and sugar. These
Guizhou cuisine for four or five days to allow proper fermentation. Pickled cabbage and radish are served as side dishes, and popular to be consumed with noodles and rice-noodles. The sour soup broth (), representative of Guizhou cuisine with unique sourness, is a cooking heritage from the Miao people. It is the secret to create the famous Guizhou dish 'fish in sour soup'. The broth is normally made from the fermentation of rice, rice wine, wild tomatoes, red pepper, garlic and ginger. Spicy dipping sauce () is crucial in daily dinning of Guizhou people. It is made by mixing chili pepper, garlic,