Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish smells like fish, but the taste is not from fish, but from spices such as red pepper, onion, ginger, garlic, sugar, salt and soy sauce. Therefore, Fayuan fish is named stir-fried because of its unique method of cooking fish and seasonings in Sichuan. This dish has been improved by Sichuanese for several years, and has been included in Sichuan recipes for a long time, such as fish-flavored pork liver, fish-flavored shredded pork, fish-flavored eggplant seeds and fish-flavored three shreds.

So there is no fish in this dish, and there is no fish smell.