Month: October 2011

Fish Fragrant Eggplant (Yu Xiang Qiezi) 鱼香茄子

Fish Fragrant Eggplant (Yu Xiang Qiezi) 鱼香茄子

  Yu Xiang Qiezi or fish fragrant eggplant is perhaps my favorite Sichuan recipe for preparing eggplant and epitomizes what I find most intrguing about Sichuan cusine.  Heat from the chilis and ginger is balanced by the tartness of vinegar and a touch of sugar and