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
Golbaengi-muchim sliced cucumber), soaked and shredded "hwangtae-po" (yellow dried pollock), and seasonings (most commonly chili paste, chili powder, soy sauce, minced garlic, vinegar, and sesame oil). It is served with toasted sesame seeds sprinkled on top. Often, boiled "somyeon" (wheat noodles) to be mixed with the spicy salad is served together. Washed cucumbers and washed, blanched, and shelled moon snails are sliced into bite size pieces. This is then mixed with minced scallions, minced garlic, sesame oil, vinegar, sugar, salt, chili threads, and toasted sesame seeds. Golbaengi-muchim Golbaengi-muchim () or moon snail salad is a type of "muchim" (salad) made by