Fish-flavored shredded pork is named after seasoning with fish flavor. Fish and coriander are only available in recent decades, and the originator is a Sichuan cuisine chef in the early years of the Republic of China. A survey published by 1909 in Chengdu included 1328 kinds of Sichuan cuisine, but there was no fish parsley, so fish parsley could only appear after 1909. Fish-flavored shredded pork is made of pickled pepper, Sichuan salt, soy sauce, white sugar, Jiang Mo, minced garlic and onion. This seasoning has nothing to do with fish. It is named "Yuxiang" after imitating the seasoning and method of Sichuan folk cooking fish. It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant, and it tastes excellent when used for cooking.

Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has fishy smell, but its taste is not from "fish", but is made by soaking red pepper, onion, ginger, garlic, sugar, salt and soy sauce. This method originated from Sichuan's unique method of cooking fish and seasoning, and has been widely used in Sichuan cuisine, which is salty, sour, sweet, spicy, fragrant, fresh, onion and ginger.