Name: Fish with Meat Sauce (Shaoz Yu)
Cuisine: China
Ingredients: peanut oil; water; cornstarch; garlic; fresh ginger; sesame oil; soy sauce; ground pork; scallions; trout; salt; sea bass; carp; whole fish; cooking sherry wine; chinese rice wine; scallions; granulated sugar; hot pepper paste; ginger; garlic; fish; shreds; ginger; cornstarch; water

Flavor: Reddish-Brown: Red-cooked

This is one of Mrs. Chiang’s most spectacular dishes — a whole fish cooked in a rich and spicy meat sauce. The combination, strange as it sounds, works. It exemplifies the Szechwanese taste for unusual juxtapositions of ingredients. Cooking in meat sauce, shaoz, is a favorite Szechwanese method. Mrs. Chiang makes noodles, bean curd, and eggplant that way. Like the fish, they are all marvelously spicy dishes,