Yu Xiang Qie Zi (Sichuan Fish-Fragrant Eggplant)
No fish in it! Eggplant flavor explodes in the finest sweet and sour spicy sauce
Description
A representative Sichuan eggplant dish. 'Yu Xiang' (fish-fragrant) is a traditional seasoning blend originally used for fish. This hot-sour-sweet sauce glazes meltingly soft eggplants, creating the ultimate rice thief.
Restaurants serving Yu Xiang Qie Zi (Sichuan Fish-Fragrant Eggplant)
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
Instructions
- [Authentic Recipe]
- Peel and chop eggplant.
- Deep-fry until meltingly soft; remove.
- Fry minced pork.
- Add minced garlic, ginger, scallion, and Pao Jiao (pickled chilies) to extract aroma.
- Pour in Yu Xiang sauce (black vinegar, sugar, soy, starch).
- Return eggplant and toss on high heat.
Learn more Spice, substitutes, tips
Key spices
Substitute with JP eggplant、minced pork、Doubanjiang、and black vinegar
Substitutes at Japanese supermarkets
Low
Pairing
White Rice / Jasmine Tea
Trivia
Scoop the eggplant and sauce with a spoon and pour over rice. The eggplant's oil and Yu Xiang's sweet-sourness intertwine perfectly.
Eating tips & etiquette
China, Sichuan Province
Allergen
Pork, Soybeans, Wheat