Fish-flavored eggplant is a dish, which is one of the traditional famous dishes in Sichuan Province. It is a typical fish-flavored dish in Sichuan cuisine.

Fish-flavored Sichuan cuisine, the most important auxiliary material Pixian watercress. The main ingredient is cooked with Pixian watercress and other seasonings, which has a strong and long taste, a long aftertaste and endless aftertaste, so it is called aftertaste.

Before the 1970s, the name "Fish-flavored Eggplant" was written on the menu of restaurants. Scrambled eggs with vegetables and tomatoes. Also known as scrambled eggs with tomatoes, it is an ordinary popular dish in many people's families. The cooking method is simple and easy to learn, and the nutrition is reasonable.

Bright, refreshing and appetizing, it has become one of the most representative and classic cuisines in China.

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