Fish-Fragrant Eggplant Clay Pot

Brief Introduction

Fish-Fragrant Eggplant Clay Pot (Yuxiang Qiezi Bao) is a signature dish in Chinese cuisine, renowned for its savory and slightly sweet taste infused with a hint of tanginess. This dish is a perfect blend of tender eggplant, aromatic spices, and a unique sauce that mimics the flavors of cooked fish without actually using any fish.
Fish-Fragrant Eggplant Clay Pot

Cuisine

Sichuan Cuisine

Taste

The taste of Fish-Fragrant Eggplant Clay Pot is characterized by its sweet, sour, and spicy flavors, creating a harmonious and mouthwatering experience. The sauce, rich in umami, complements the soft and juicy eggplant, making each bite a delightful treat.

Specialties

Unique Sauce: The sauce is the hallmark of this dish, combining soy sauce, vinegar, sugar, garlic, ginger, and chili peppers to create a complex and addictive flavor.
Tender Eggplant: The eggplant is cooked to perfection, absorbing the flavors of the sauce and becoming tender and juicy.
Aromatic Spices: Garlic, ginger, and chili peppers add an aromatic and spicy kick to the dish.

Ingredients

Eggplant
Garlic
Ginger
Green onions
Red chili peppers
Soy sauce
Rice vinegar
Sugar
Salt
Pork mince (optional for added richness)
Vegetable oil
Cornstarch (for thickening the sauce)

Authentic Place to Try

Chengdu, Sichuan Province, China, is the birthplace of Fish-Fragrant Eggplant Clay Pot. Here, you can find numerous restaurants serving this dish in its purest and most authentic form.