Representative dishes: fish-flavored shredded pork, fish-flavored eight fried chicken, fish-flavored eggplant cake, etc. ...... Of course, fish-flavored eggplant is one of the dishes that chefs often make, its unique taste, low selling price, is the preferred choice of the common people to order food. Simply put, the fish aroma flavor is made up of pickled chili peppers as the flavor base, minced ginger, green onion and garlic, auxiliary, plus 1:1 sweet and sour sauce, which makes up the composite flavor of salty, fresh, sour, spicy and sweet. There is no fish in fish-flavored eggplant, just like "Lao Gan Ma" hot sauce and "wife cake" pastry, it is just a name. But it does have a fishy flavor, so how does it do that? The key lies in the preparation of the sauce - the "fish sauce".

Fish-flavored dishes to fish chili pepper as the main seasoning, onions, ginger, garlic, cooking wine (yellow wine), vinegar, sugar, raw old soy sauce, in the cooking can produce a kind of cooking horse cross salted fish first soaked in warm water for 30 minutes, take out the big bone, cut into small pieces. Eggplant cut into long thin segments, diced pork, garlic, ginger Minced, shallots cut into minced, separated from the white and green parts of the onion first of all, the origin of this fish flavor, according to legend, the local people in Sichuan to do fish seasoning to fry shredded meat, there is a fish taste, people will later put this practice is called the fish-flavored shredded pork, thought to use pickled chili peppers, pickled chili peppers pickled with the addition of live crucian carp, scented dishes belonging to the composite flavor, the focus is on the Seasoning, if you go to the exam lottery draw to the fish flavored dishes, then there is difficulty, certainly not as easy as a single flavor of stir-fried shrimp.

Fish-flavored eggplant is a classic Sichuan dish, which is one of the more famous and representative fish-flavored types of Sichuan cuisine. There is an interesting legend about the fish flavor type, saying that there is a business family in Sichuan, the hostess is good at cooking fish. Once, after she burned fish, this seasoning and fish is not related, it is an imitation of Sichuan folk cooking fish seasoning and method, named "fish flavor", with salty, sweet, sour, spicy, fresh, fragrant and other characteristics, used to cook dishes with excellent taste. Fish flavor, is one of the main traditional flavors of Sichuan cuisine.