Eggplant in the Style of Fish

Yuxiang Qiez

Appears in

By Ellen Schrecker

Published 1976

  • About

Flavor: Reddish-Brown: Yuxiang

There is nothing fishy about this dish except its name. Yuxiang is a classic Szechwanese method of preparing food that employs the condiments and seasoning agents traditionally used in cooking fish. Fish were scarce in Szechwan, and Mrs. Chiang thinks that it was possible that yuxiang dishes were created to compensate for that fact. Foods prepared in the style of fish differ from similarly spicy and reddish colored specia