{{Short description|Chinese seasoning mixture}} {{about|the seasoning|the automobile known as Yu Xiang in some markets|Hyundai Sonata#Fifth generation (NF; 2004–2009)|the king|Xiang Yu}}
thumb|Yuxiang eggplants, a typical Sichuan dish '''Yuxiang''' ({{zh|t=魚香|s=鱼香|p=yúxiāng|l=fish fragrance}}) is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, and has since spread to other regional Chinese cuisines.<ref name=ONE> Fuchsia Dunlop. Land of Plenty: A Treasury of Authentic Sichuan Cooking. (2003). 395 pag. {{ISBN|0393051773}}, {{ISBN|978-0393051773}} </ref>
Despite the term literally meaning "fish fragrance" in Chinese, yuxiang contains no seafood and is typically not added to seafood.
On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers.<ref>{{cite book|last1=Kiple|first1=Kenneth F.|title=The Cambridge world history of food. 2|year=2000|publisher=Cambridge University Press|isbn=9780521402156|pages=1174|url=https://books.google.com/books?id=Vr2qnK_QOuAC&pg=PA1174|access-date=3 October 2016|language=en}}</ref>
==Preparation== Proper preparation of the yuxiang seasoning includes finely minced pao la jiao (pickled chili), white scallion, ginger, and garlic. They are mixed in more-or-less equal portions, though some prefer to include more scallions than ginger and garlic. The mixture is then fried in oil until fragrant. Water, starch, sugar, and vinegar are then added to create a basic sauce.<ref name=ONE/>
==Dishes== The sauce is used most often for dishes containing beef, pork, or chicken. It is sometimes used for vegetarian recipes. Barbara Tropp suggests in ''The Modern Art of Chinese Cooking'' that the characters can also be interpreted as meaning "Sichuan-Hunan" (渝湘) flavor. Dishes that use yuxiang as the main seasoning have the term affixed to their name.<ref>JR Stevens. Szechuan Chinese Cuisine: Spicy and Delicious Recipes of China. (2017). 101 pag. ASIN B074LK4KZP</ref> For instance: *Yúxiāngròusī (魚香肉絲): Pork strips stir-fried with yuxiang<ref>{{cite book|last1=Schrecker|first1=Ellen|title=Mrs. Chiang's Szechwan Cookbook|date=30 August 2010|publisher=askmar publishing|isbn=9781935842101|pages=137|url=https://books.google.com/books?id=e5rLVM5SknQC&pg=PT137|access-date=3 October 2016|language=en}}</ref> *Yúxiāngqiézi (魚香茄子): Braised eggplants with yuxiang<ref>{{cite book|last1=Pei-Mei|first1=Fu|title=Pei-Mei's Chinese Cookbook Volume 1|date=26 July 2010|publisher=askmar publishing|isbn=9781935842040|pages=189|url=https://books.google.com/books?id=Q-dlgvTZdtQC&pg=PT189|access-date=3 October 2016|language=en}}</ref> *Yúxiāngniúnǎn (魚香牛腩): Beef brisket stewed with yuxiang
==References== {{Reflist}}
== External links ==
* [https://www.youtube.com/watch?v=68v5mGdE978 Example of video recipe for Yuxiang sauce with shredded pork] by Wang Gang * [https://www.youtube.com/watch?v=4Zl-SyceEzc Example of video recipe for Yuxiang sauce with eggplant] by Wang Gang * [https://www.youtube.com/watch?v=t-gEVqs_Fg0 Example of video recipe for Chongqing-style Yuxiang sauce with shredded pork] by Wang Gang
{{Sichuan cuisine}} Category:Sichuan cuisine Category:Food ingredients