Yuxiang Qiezi

Fish-Flavoured Aubergines with Pork

Preparation info
  • Serves


    as Part of a Chinese Meal, or 2 as a Single Dish.
    • Difficulty


Appears in

By Ken Hom

Published 1990

  • About

This dish does not taste “fishy,” but it does use the spices and seasonings usually employed when preparing fish: hot, sour, salty, and sweet at the same time. It sounds (and tastes) very Sichuan and indeed it is. This delightful version is from the Shu Feng Yuan restaurant/collective in Chengdu, Sichuan. Unlike other versions I have eaten in Europe, North America, and Hong Kong, this one used whole aubergines. The smaller variously coloured varieties used in China are generally the tast