The so-called "fish aroma" is not actually the aroma of fresh fish. It is because Sichuan-style sweet and sour fish uses a kind of pickled chili pepper as a condiment, which is the result of the action of the pickled chili pepper and sweet and sour wine. It produced a unique sweet and sour taste. Because this dish was so appetizing, later chefs extended such ingredients and cooking methods to other dishes. The most famous one is "Fish-flavored Shredded Pork", so it was logical to cook it. The fish aroma of Sichuan-style sweet and sour fish is transferred to the aroma of the ingredients, and then transferred to the cooking of the shredded pork, even though there is no fish in the shredded pork. Here we see the conceptual transfer of language in rhetorical methods.