魚香

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See also: 鱼香

Chinese

fish
fragrant; incense; (of food) savoury
fragrant; incense; (of food) savoury; appetizing; sweet; scented; popular
 
trad. (魚香) 魚 香
simp. (鱼香) 鱼 香
anagram 香魚／香鱼
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Etymology

From 魚／鱼 (yú, “fish”) +‎ 香 (xiāng, “fragrant”).

May come from the use of this flavor profile in cooking freshwater fish dishes in Sichuan.[1][2]

May also be a reference to the use of certain carp species in the brine when pickling chilli peppers, 魚辣子／鱼辣子, which are a basic component of this sauce.[3]

Pronunciation

Noun

魚香

  1. yuxiang seasoning, 'fish fragrance' (a mixture and flavor profile commonly used in Chinese cuisine, notably in Sichuan and Hunan)

Derived terms

References

  1. ^ Fuchsia Dunlop. Land of Plenty: A Treasury of Authentic Sichuan Cooking. (2003). →ISBN
  2. ^ Fuchsia Dunlop. The Food of Sichuan. (2019). →ISBN
  3. ^ Liberty Times Net, 「魚香」料理沒有魚？它其實是一種特定的烹調手法！. September 10, 2019.

Japanese

Kanji in this term
魚 香
ゆう
Grade: 2 		しゃん
Grade: 4
irregular
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Wikipedia ja

Etymology

From Mandarin 魚香／鱼香 (yúxiāng, literally “fish fragrance”).

Pronunciation

Noun

魚香(ユーシャン) • (yūshan) 

  1. (Chinese cuisine) yuxiang seasoning

Korean

Hanja in this term
魚香

Noun

魚香 • (eohyang) (hangeul 어향)

  1. hanja form? of 어향 (“yuxiang seasoning”)
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