Yu Xiang Qiezi (Fish-Fragrant Eggplant)
Soft eggplant in a sweet-sour-spicy Sichuan sauce.
Ingredients
- 2 Eggplant
- 2 tbsp Pixian doubanjiang
- 4 cloves Garlic
- 1 Ginger
- 1 tbsp Chinkiang black vinegar
- 1 tbsp Light soy sauce
- 1 tbsp Cornstarch
- 4 tbsp Neutral oil
- 1 tbsp Sugar
- 3 Scallions (optional)
Method
- Cut the eggplant into batons, about 6 cm by 1.5 cm.
- Heat the oil in a wok over medium-high. Fry the eggplant batons until soft and golden on all sides, then lift out and set aside.
- While the eggplant fries, mince the garlic and ginger.
- While the eggplant fries, thinly slice the scallions, keeping whites and greens together for garnish.
- While the eggplant fries, whisk the black vinegar, light soy, sugar, and cornstarch together with a splash of water into a sauce.
- In the same wok, fry the doubanjiang for 30 seconds until the oil reddens, then add the garlic and ginger and stir until fragrant. Return the eggplant, pour in the sauce, and toss until it thickens and glazes the eggplant.
- Tip onto a plate, scatter the scallions, and serve with rice.
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About Yu Xiang Qiezi (Fish-Fragrant Eggplant)
Yu xiang qiezi, or fish-fragrant eggplant, is a Sichuan classic whose name is a well-known bit of culinary misdirection: it contains no fish at all. The phrase 'yu xiang' refers instead to a seasoning profile once used for cooking fish, built here from Pixian doubanjiang, garlic, ginger, scallions, sugar, and Chinkiang black vinegar. That combination is what gives the dish its unmistakable sweet-sour-savory-spicy balance, the hallmark of the style.
Eggplant is the ideal vehicle because it collapses into a silky, almost custardy softness that drinks up the glossy sauce, thickened at the end with a cornstarch slurry so it clings rather than pools. Frying the doubanjiang until the oil turns red releases its fermented depth and chilli fragrance before the aromatics go in. Vegan despite the name, it is typically served as one dish among several with plenty of steamed rice to balance the bold, layered sauce, and it comes together fast enough for a weeknight.
Yu Xiang Qiezi (Fish-Fragrant Eggplant): frequently asked questions
How many calories are in Yu Xiang Qiezi (Fish-Fragrant Eggplant)?
A serving has about 439 calories — 5.3g protein, 37.2g carbs, 30.6g fat, 9.3g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is Yu Xiang Qiezi (Fish-Fragrant Eggplant) gluten-free?
As written, no — it contains Pixian doubanjiang, Light soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
Do I need every ingredient to make Yu Xiang Qiezi (Fish-Fragrant Eggplant)?
The core ingredients are essential, but you can leave out scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Yu Xiang Qiezi (Fish-Fragrant Eggplant) make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.