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
Ethiopian cuisine chili pepper and other spices (somewhat analogous to Southwestern American chili powder), is an important ingredient used in many dishes. Also essential is "niter kibbeh", a clarified butter infused with ginger, garlic, and several spices. "Mitmita" (, ) is a powdered seasoning mix used in Ethiopian cuisine. It is orange-red in color and contains ground birdseye chili peppers (piri piri), cardamom seed, cloves and salt. It occasionally has other spices including cinnamon, cumin and ginger. In their adherence to strict fasting, Ethiopian cooks have developed a rich array of cooking oil sources—besides sesame and safflower—for use as a substitute for