Perhaps the most famously misnamed dish, “Fish-Fragrant” (Yuxiang) does not contain any fish. Instead, it refers to a classic Sichuanese sauce combination traditionally used for cooking fish, characterized by its balance of spicy, sweet, sour, and salty flavors. The sauce is a symphony of pickled red chilies, ginger, garlic, scallions, Sichuan doubanjiang, sugar, and Chinkiang vinegar. The star ingredient, eggplant, is first deep-fried or oil-blanched until incredibly tender, silky, and almost melt-in-your-mouth, allowing it to absorb the vibrant sauce perfectly. The eggplant takes on a luxurious, almost meaty texture, while the sauce clings to it, delivering a powerful punch of tangy, sweet, and spicy notes with every bite. It is a vegetarian dish that is so richly flavorful and satisfying it often upstages any meat main course. Achieving the perfect texture for the eggplant and the harmonious balance of the sauce are the hallmarks of a great chef.
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