Name: Yuxiang Qiezi (Fish-Flavoured Aubergines with Pork)
Yield: Serves 4 as Part of a Chinese Meal, or 2 as a Single Dish.
Cuisine: China
Ingredients: 2 tablespoons sugar; 700 g/1½ lb Chinese or regular aubergines; 2 tablespoons dark soy sauce; 450 ml/16 fl oz peanut oil; 1 tablespoon Sichuan peppercorns, roasted and crushed; 3 tablespoons Chinese black rice vinegar; 2 tablespoons finely chopped ginger root; 2 tablespoons finely chopped garlic; 450 g/1 lb minced pork; 2 teaspoons ground red chilli; 125 ml/4 fl oz chicken stock; 3 tablespoons rice wine or dry sherry; 3 tablespoons finely chopped spring onions

Preparation info

Serves
4
as Part of a Chinese Meal, or 2 as a Single Dish.

Difficulty
Easy

Appears in

The Taste of China

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

Ingredients

Method

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