Tagged: yu xiang

Fish in Chili Bean Sauce (Pixian Douban Yu)

Fish-Fragrant Fish~~ As you can see in the photo of fish in chili bean sauce, this long, lithe Spanish mackerel didn’t fit on my serving tray. Nor did it fit in the wok; even though I finally wrestled it into the wok, I had to be content to let its steely silver tail pop out from under the tin wok lid. But Fong Chong likes her fish “to have taste,” so we always opt for mackerel over the shorter, easier-to-handle, milder red snapper (the only two fresh whole-fish choices we can...

Chengdu Challenge #25: Yu Xiang Pork (Yu Xiang Rou Si)

This Is Not Pork in Garlic Sauce~~ I guess I should have put a fully English translation in the title of this dish, yu xiang pork, but I’m annoyed by the one it is normally given in the U.S.: pork in garlic sauce. Yu xiang is not a garlic sauce. The literal translation, fish-fragrant pork, is just as misleading. The yu xiang flavor has no fish ingredients, nor any fish smell or taste. However the sauce originated as one for fish, so the name stuck for anything that later got favored with the...

Chengdu Challenge #3: Yu Xiang Eggplant (Yu Xiang Qie Zi)

  ‘Fish Fragrant’ Husband Treat~~ This Sichuan classic is many people’s, including my husband, Craig’s, favorite Chinese dish. If dan dan noodles was my aha moment–You mean this is what real Chinese food actually tastes like?—yu xiang eggplant was his. We first had it on our first trip to Chengdu, in 2007, where despite all the amazing pork-centric food we gorged on, this vegetable dish stood out for its luxurious texture and perfect sweet-sour-salty-bitter-umami balance. We’ve had it many times since, both in Sichuan and at home in the U.S.,...