Yuxiang Yuxiang Yuxiang () is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines. On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers. Proper preparation of the yuxiang seasoning includes finely minced pao la jiao (pickled chili), white scallion, ginger, and garlic. They are mixed in more-or-less equal portions, though some prefer to include more scallions than ginger
Chili sauce sauce, cooking glaze and marinade. Sweet chili sauce is used in Thai cuisine, and is also sometimes used in the preparation of sushi. Many commercial varieties of mass-produced chili sauce exist. Ingredients typically include puréed or chopped chili peppers, vinegar, sugar and salt that are cooked, which thickens the mixture. Additional ingredients may include, water, garlic, other foodstuffs, corn syrup, spices and seasonings. Some varieties use ripe red puréed tomato as the primary ingredient. Many commercial varieties of mass-produced chili sauce exist. Some commercially produced chili sauces are canned, with red tomato that is processed into a pulp used as