Fish flavor is one of the main traditional flavors of Sichuan cuisine. It is a unique school in Sichuan cuisine. The reason why it smells like fish instead of fish is because it uses pickled fish and pepper. It is the first thing to brew traditional fish pepper to produce the best Erjing pepper in Jiajiang area of southwest Sichuan. Filled with a jar of pepper, Zigong well salt, a little brown sugar and fragrant red rice wine. Finally, put in a live crucian carp and seal the jar mouth. The peppers in the jar should be filled as much as possible to ensure that the crucian carp can't swim in the jar. The more motionless, the more delicious the pickled peppers in this jar are. Therefore, the dishes made from this jar of peppers have the delicious taste of fish, hence the name Yuxiang.