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
Guizhou cuisine ginger, green scallion, sesame oil or soy sauce, according to personal preference. One unique ingredient used in Guizhou dipping sauce is Houttuynia (), which is loved by local people but not commonly accepted by other Chinese with its distinct taste. Various types of spiciness in Guizhou cuisine come from the art of using chili peppers in different ways by locals. ' () is created by heat-drying crushed chili pepper. ' () refers to both the uncooked mashed chili pepper paste and the chili sauce by simmering the paste in oil. ' () is made by preserving minced chili pepper with