Monday, October 06, 2008

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Why is 鱼香肉丝 called "fish-fragrant pork"?


So-called "fish fragrance" (鱼香) is actually not from real live fish. In Sichuanese sweet-and-sour fish, one ingredient is a kind of preserved hot pepper (泡辣椒). That kind of pepper plus a sugar/vinegar sauce combine to give a very special sweet-and-sour flavor that spread to other dishes due to its popularity, the most famous inheritor being "fish-fragrant pork". So in order to communicate that the sauce from the sweet-and-sour fish recipe was being used to cook the pork in a similar fashion, the name was carried over even though there is no fish in the pork dish.

So there ya go. (See also: What is 盖浇饭?)


At Oct 6, 2008, 12:00:00 PM, Anonymous Andrew said:

Hahah, that is so cool. Now I know, and knowing is half the battle.

At Oct 6, 2008, 12:41:00 PM, Anonymous chriswaugh_bj said:

Ah, finally, an answer! Thank you.


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