Hot and sour noodles After the instant noodles were invented in Japan, the same method was introduced for hot and sour noodles in Sichuan. One example is Baijia Instant Noodles. Its unique flavor combines the sourness from Chinese rice vinegar with the spiciness from chili pepper oil. The grounded toasted peanuts and soybeans on top of noodles gave the special texture of crispness. Besides rice vinegar, chili oil and peanuts/soybeans, other ingredients include sugar, salt, soy sauce, scallion pieces, and smashed garlic. The preparation for hot and sour noodles is relatively easy and quick if you have all the right ingredients handy. For these
Gejang and ground Korean pear, onions, ginger and garlic, as well as whole sesame seeds, and sesame oil. In general, the "gejang" can be eaten a half day after the preparation and consuming the dish within two or three days is best to have its intact spicy and sweet and sour taste. If crabs are first marinated in a boiled and chilled mixture of "eakjeok" (액젓, filtered "jeotgal") and soy sauce before mixing the spicy sauce, the "yangnyeom gejang" can be well marinated with the latter sauce, and can be preserved longer. Types are divided by crab species, region, and cooking