Pickled chilies are loved across the central and southwest regions in China. The most popular styles are from Hunan, Guizhou, Yunnan, and Sichuan. The Sichuan-style pickled veggies have a distinct spicy aroma and salty, umami flavor. It is one of the key ingredients of quintessential Sichuan flavors.
Yuxiang (鱼香) literally means “fish aroma”, and is often referred to as garlic sauce in the US. This classic Sichuan flavor mix actually got its name for being originally used to cook fish in order to cover up the unpleasant fishy smell, before later on being improved and applied to many other ingredients, most commonly pork and eggplants. Growing up as a meat eater kid I hated most veggies especially eggplants, until my mom successfully converted me with this exact dish. And thanks to her I get to share this recipe with you.
This classic street food is both cooling and spicy.
I hold all my recipes dear and near to my heart but I never hesitate to introduce this dish as my all-time favorite. There is something irresistible about the wonderfully tender and gelatinous texture combined with the lusciously savory flavor.