Guaiwei (), literally "exotic taste" or "strange taste", is a seasoning mixture in Sichuan cuisine of China. Although it is popular in the Sichuan province, it is seldom used outside the region's cuisine, unlike yuxiang, another seasoning mixture of the region. The guaiwei seasoning exists in several forms but can be viewed as the combination of yuxiang and mala seasoning with a high proportion of sesame and sour ingredients.
Preparation
The ingredients of guaiwei always consists of either some or all of each group of: Sesame: Using either ground sesame, sesame oil, or sesame paste Sour: Using either lemon juice or more traditionally, dark rice vinegar (香醋) Yuxiang Piquant: Using Sichuan peppercorns, occasionally without chilis Savoury: Using soy sauce or salt and less commonly, doubanjiang Sugar Huangjiu (Chinese rice wine) may be used occasionally
Preparation of the seasoning mixture can be done cold or hot, with cold mixtures being richer and heavier and hot mixtures lighter in taste.
Dishes
Dishes that use guaiwei as the main seasoning has the term affixed to its name. For instance: Guàiwèijī (怪味鸡): Chicken braised in guaiwei Guàiwèidǔsī (怪味肚丝): Pork tripe braised in guaiwei Guàiwèiniújiàn (怪味牛腱): Guaiwei beef shank Guàiwèidòu (怪味豆): Guaiwei fava beans, eaten as a snack