Cov khoom tseem ceeb ntawm cov kua txob ntsuab yog cov kua txob ntsuab tshiab, feem ntau suav nrog ntau yam xws li Hangzhou chili, kua txob ntev, thiab Erjingtiao chili. Cov kua txob liab me tuaj yeem muab ntxiv los kho cov spiciness.

Cov khoom xyaw nquag muaj xws li qej, qhiav, dos, ntsev, suab thaj, thiab roj ua noj (xws li roj rapeseed).

Cov khoom xyaw xaiv muaj xws li cov noob hnav dawb, cov taum kib, cov taum dub, Sichuan peppercorns los yog ntsuab Sichuan peppercorns, lub teeb soy sauce, vinegar, nqaij qaib bouillon, thiab oyster sauce kom ntxiv dag zog rau qhov tsw thiab kev ntxhib los mos.

Thaum xaiv ntsuab chilies, xaiv ntau yam nrog tuab nqaij, nruab nrab cov ntsiab lus noo noo, vibrant xim, thiab du daim tawv nqaij; xyuas kom cov qej, qhiav, thiab lwm yam khoom xyaw ntxiv yog tshiab thiab tsis muaj spoilage.

Tag nrho cov khoom xyaw yuav tsum tau muab ntxuav kom huv si nrog dej ntws ua ntej ua haujlwm thiab cua- qhuav los yog so qhuav kom tsis txhob muaj cov kua ntses tsis lwj thaum lub sij hawm cia vim yog cov dej nyoos.