Fish-flavored eggplant, tomato scrambled eggs.

Fish-flavored eggplant is a dish and one of the traditional specialties of Sichuan Province. It is a relatively representative fish-flavored dish in Sichuan cuisine.

The main ingredient of Yuxiang Sichuan cuisine is Pixian Douban. Dishes cooked with Pixian watercress as the main ingredient and other seasonings have a thick and long taste, lingering aftertaste, and endless aftertaste, so it is called Yuxiang.

Before the 1970s, the name of the dish "Eggplant with Yuxiang" was written on the restaurant menu. Scrambled eggs with tomatoes, Shandong cuisine. Also known as tomato scrambled eggs, it is a common popular dish in many families. The cooking method is simple and easy to learn, and the nutritional combination is reasonable.

Bright, refreshing and appetizing, it has become one of the most representative and classic delicacies in Chinese cuisine.

It is rich in nutritional value, has the characteristics of complementary nutrients and has bodybuilding and anti-aging effects.