Yuxiang (fish-fragrant flavor)
鱼香 / 魚香 · yúxiāng (pinyin)
A Sichuan flavor of pickled chili, ginger, garlic, scallion, sugar and vinegar; the name means 'fish fragrance' but the dishes usually contain no fish.
What it means
Yuxiang (鱼香) literally means 'fish fragrance'. Wikipedia describes a seasoning of finely minced pickled chili, white scallion, ginger and garlic fried in oil, which becomes a sauce with sugar, vinegar, doubanjiang and soy sauce. The Woks of Life and Omnivore's Cookbook describe the same balance of sweet, sour, savory and spicy.
Despite the name, yuxiang contains no seafood and is typically not added to seafood, according to Wikipedia. Origin explanations are folklore, not documented history. The Woks of Life and Omnivore's Cookbook repeat a story of a cook using leftover sauce from a fish dish on eggplant, and Wikipedia notes that author Barbara Tropp suggested the characters might alternatively mean a 'Sichuan-Hunan' flavor.
It is said to have originated in Sichuan cuisine and spread to others. Wikipedia lists yuxiang eggplant, yuxiang shredded pork and yuxiang beef brisket as typical dishes.
A common mix-up
Fish-fragrant is the name of a flavor, not a fish dish; Wikipedia says yuxiang contains no seafood.
Questions people ask
Does fish-fragrant eggplant contain fish?
No. Wikipedia says yuxiang contains no seafood, and The Woks of Life calls its eggplant version a dish that incidentally has no fish.
What is in the sauce?
Wikipedia lists pickled chili, scallion, ginger, garlic, sugar, vinegar, doubanjiang and soy sauce. Recipes vary, so ingredients differ by kitchen.
Sources & further reading
Background and preparation references. Our descriptions are editorial summaries, not restaurant reviews.