Fish-scented eggplant is a dish that is one of the traditional specialties of Sichuan Province. It is one of the more representative fish-flavored dishes in the Sichuan cuisine family.

Fish-flavored series of Sichuan cuisine, the most important auxiliary ingredients Pixian Douban. The main ingredient with PI County bean plus other seasonings burned out of the dishes, its flavor thick and long, lingering aftertaste, aftertaste, so called aftertaste. Before the 1970s, restaurant menus written on the "Yu Xiang eggplant" dish name.

Chinese name

Fish-flavored Eggplants

Foreign name

Eggplants with Garlic Sauce

Category

Sichuan, fish-flavored

Flavor

Sweet and tangy

Main ingredients

Eggplants, vermicelli, Szechuan spicy Bean Paste, Salt, MSG, Soy Sauce

Origin

Dazhou City, Sichuan Province? [1]?

Seasoning

Zhenjiang vinegar, ? Yellow Sugar, Bean Paste

Calories

85 calories (100g)

Dish History

Edit? Voice

It is rumored that long ago in the Dazhou region of Sichuan? [1]? there was a business family, their family loved fish and were very particular about seasoning, so they used to put some seasoning such as onion, ginger, garlic, wine, vinegar, soy sauce and other deodorizing and flavor enhancing seasoning when they burnt the fish.

One night, the hostess of this home in the frying of another dish, she in order not to let the ingredients waste, she put the last time to burn the fish with the leftover ingredients are used in this dish fried and, at that time, she also thought that this dish may not taste very good, may be the man at home back to the bad to account for, is she fuming at the time of her husband did business to come home.

Eggplant with fish (2)

This husband I do not know whether it is because of hunger or feel this bowl of special dishes, he did not wait for the opening of the meal with his hands grabbed to the mouth to swallow, not waiting for a minute, he couldn't wait to ask his wife what this dish is made with, in the stuttering time, she accidentally found that her husband praised the dish's deliciousness, her husband saw that she did not answer, and then asked a sentence "so delicious is made of what", the wife only then one by one to tell him all over again.

And this dish is exactly with the ingredients of roasted fish to fry and other dishes, only to return to the flavor, so the name of the fish fried, and thus the name.

The dish was later improved by Sichuanese for several years, and is now included in Sichuan recipes such as Fish-Scented Pork Liver, Fish-Scented Shredded Pork, Fish-Scented Eggplant, and Fish-Scented Three Shredded Pork.