Shacha sauce: peanut kernels, coconut meat, cangmango meat, dried shrimp, flat fish, mara frying (marinated with shrimp and salt), Yasan (a fruit), Sichuan pepper, green onion, garlic, white sesame, wood, orange peel, fennel, cumin, lingxiang, yellow ginger, rice pepper, clove, sannai, cinnamon, walnut, vanilla, white peony, pepper, sweet pine, curry paste, shallot grass, white sugar, etc., by frying crisp into fine powder, adding peanut oil, salt, water and so on.
Zhuhou sauce: bean paste, soy sauce, sugar, pesto, edible oil, star anise, preservatives, etc. processed, the main use is braised, steamed, decoction and other dishes, and ingredients cooked at the same time or dipped with dishes on the table.
Oil curry: with white pepper, peppercorns, cumin, cinnamon, star anise, yellow ginger together into a powder is curry powder, and then add rapeseed oil, chopped onion after the preparation is the oil curry, made of orange, spicy taste. It is often used to cook beef, sheep, chicken and duck, potatoes and other dishes for seasoning, and some are used for stir-fry powder, fried rice, etc
![Food -- (1) | How to eat hot pot in the Han Dynasty? Not only is there a meal sharing system, but there is also a warmed sauce[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)