Yuxiang

This article is about the seasoning. For the automobile known as Yu Xiang in some markets, see Hyundai Sonata § Fifth generation (NF; 2004–2009). For the king, see Xiang Yu.
Yuxiang eggplants, a typical Sichuan dish

Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yúxiāng; lit. 'fish fragrance') 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, and has since spread to other regional Chinese cuisines.[1]

Despite the term literally meaning "fish fragrance" in Chinese, yuxiang contains no seafood and is typically not added to seafood.

On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers.[2]

  1. ^ Fuchsia Dunlop. Land of Plenty: A Treasury of Authentic Sichuan Cooking. (2003). 395 pag. ISBN 0393051773, ISBN 978-0393051773
  2. ^ Kiple, Kenneth F. (2000). The Cambridge world history of food. 2. Cambridge University Press. p. 1174. ISBN 9780521402156. Retrieved 3 October 2016.