Named after the fish flavor. Fish-flavored dishes are only available in recent decades, and the originator is Sichuan chefs in the early Republic of China. Chengdu Overview published in 1909 included 1328 kinds of Sichuan-style dishes, but there were no fish-flavored dishes, indicating that fish-flavored dishes only appeared after 1909. The "fish flavor" of fish-flavored shredded pork is made from pickled peppers, Sichuan salt, soy sauce, white sugar, Jiang Mo, minced garlic and onion. This seasoning has nothing to do with fish. It is named "Yuxiang" after imitating the seasoning and method used by Sichuan folk to cook fish. It has the characteristics of salty, sweet, sour, spicy, fresh and fragrant, and it tastes excellent when used to cook vegetables.

Fish flavor is one of the main traditional flavors of Sichuan cuisine. The finished dish has the smell of fish, but its taste does not come from "fish", but is made by soaking red pepper, onion, ginger, garlic, sugar, salt and soy sauce. This method originated from the unique method of cooking fish and seasoning in Sichuan, and has been widely used in Sichuan-style cooked dishes, with the characteristics of salty, sour, sweet, spicy, fragrant, fresh and rich onion, ginger and garlic flavor.