The name says fish, but there is no fish anywhere near this dish. Yuxiang refers to the sauce traditionally used for fish in Sichuan home cooking, and its mix of pickled chilies, garlic, ginger, vinegar, and sugar has become a flavor category of its own. Restaurants even serve yuxiang pork, yuxiang chicken, and yuxiang eggplant, all from the same beloved sauce, and in Sichuan homes it is one of the first dishes children learn to love.
The famous fish sauce that never sees a fish
Eggplant is the perfect sponge for that glossy sauce, turning silky on the outside while the vinegar cuts through the sweetness and the chilies add a warm glow. It is one of those vegetable dishes that even confirmed meat lovers ask for seconds of, and it makes a full dinner with nothing but rice. Look for the long, slim Chinese eggplant for the most authentic texture, and do not be shy about making extra sauce, it keeps well.
Craving more? Explore all Sichuan Kitchen recipes.
Want the full story on the sauces behind this dish? See our Beginner’s Guide to Asian Sauces & Seasonings.
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