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
Korean regional cuisine fish are caught in the adjacent sea. Although Hamgyong cuisine is not salty, garlic and chili pepper are used heavily as seasonings. The alternative name, "dadegi", for chili powder-based sauce originates from the region. "Hamhung naengmyeon", a cold noodle dish, is made with the sauce. It originates in Hamhung, South Hamgyong province, and is topped with "hoe" (sliced raw fish) seasoned with hot and spicy sauce. The noodles are mixed with the "hoe" and sauce, so called "hoe naengmyeon", which is different from "naengmyeon" eaten in the rest of North Korea. However, the taste of North Hamgyong province is plainer