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
Dongchimi peppers, garlic, and ginger is pickled in brine. Kelp stock is added for deep flavor before fermentation. Bamboo leaves are used as a main ingredient, giving the dongchimi a crisp and clean taste while adding texture. The fermentation process takes longer than other varieties of dongchimi due to its lower sodium content but it can also be stored much longer. It is a local specialty of South Jeolla province. Made from small radish, yuja, pomegranate, and Korean pears are added for a fragrant version. There are many other variations depending on region and personal taste. Dongchimi Dongchimi is a variety