Yuxiang

Yuxiang, often romanized as Yu Xiang or Yu-shiang, is a distinctive flavor profile in Sichuan cuisine. It translates literally as "fish fragrant" or "fragrant with fish." Despite the name, Yuxiang dishes typically do not contain fish or seafood.

The flavor is derived from a complex sauce made with a mixture of preserved chili peppers (doubanjiang), pickled chilies (pao lajiao), garlic, ginger, scallions, sugar, salt, soy sauce, and vinegar. The exact proportions can vary, lending each chef's interpretation a unique character. Often, cooking wine (Shaoxing wine) is added as well.

The name "fish fragrant" originates from the fact that this sauce was originally developed to season fish dishes. The combination of ingredients was believed to enhance the flavor of fish. Eventually, the same sauce began to be used with other proteins and vegetables, becoming a popular flavor profile in its own right.

Common Yuxiang dishes include Yuxiang eggplant (yuxiang qiezi), Yuxiang pork (yuxiang rousi), and Yuxiang shredded potatoes (yuxiang tudiansi). These dishes showcase the complex and balanced flavors of the sauce – spicy, sour, sweet, and savory – without actually including fish. The key to a good Yuxiang dish is the proper balance of these flavors, which creates a nuanced and appetizing taste.