Fish-Fragrant Aubergine

Fish-fragrant (yuxiang) is one of the seven canonical Sichuan flavour profiles — sweet, sour, garlicky, and mildly spicy — and it contains no fish. The name comes from the seasoning combination originally used for cooking fish: fermented broad-bean paste (doubanjiang), pickled chillies, garlic, ginger, vinegar, sugar, and a small amount of soy sauce. Applied to aubergine, the result is a dish that is simultaneously rich and acidic, the soft texture of the aubergine absorbing the sauce completely.

The technique for the aubergine is important. The aubergine is typically salted and pressed to remove moisture, then deep-fried or wok-fried until soft and slightly caramelised at the edges. The sauce is built separately in a hot wok — the bean paste and pickled chilli are fried in oil until fragrant, then the aromatics, then stock and seasoning. The aubergine is added and tossed to coat. The dish should not be oily; excess oil is a sign of inadequate preparation.

Common additions include minced pork (which makes the dish meatier and richer), wood-ear mushrooms, and occasionally green capsicum. In its purely vegetarian form it is one of the most approachable Sichuan dishes for those avoiding meat, as many restaurants prepare it without pork by default. Confirm when ordering.

The yuxiang profile appears across many other Sichuan dishes: yuxiang shredded pork (the most common), yuxiang prawn, yuxiang egg. The aubergine version is considered one of the most successful applications — the vegetable's texture suits the sauce's intensity better than many alternatives.

Fish-fragrant aubergine is a standard home-cooking dish and appears on virtually every Sichuan restaurant menu across China, varying in spice level by region and kitchen. Outside Sichuan it is often milder; inside Sichuan the pickled chilli element is more assertive.