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
Ginger or just juiced to avoid the fibrous texture and added to the ingredients of the spicy paste just before the fermenting process. In Burma, ginger is called "gyin". It is widely used in cooking and as a main ingredient in traditional medicines. It is consumed as a salad dish called "gyin-thot", which consists of shredded ginger preserved in oil, with a variety of nuts and seeds. In Thailand' where it is called ขิง "khing", it is used to make a ginger garlic paste in cooking. In Indonesia, a beverage called "wedang jahe" is made from ginger and palm sugar. Indonesians