Yu Xiang Eggplant – Sichuan Yu Xiang Qie Zi Recipe

作者 | 最后更新 Feb 7, 2021 | 中式食谱, 食谱, Sichuan Recipe, 蔬菜

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Yu Xiang Eggplant is one of my favorite dishes whenever I dine in at a Sichuan Restaurant, soft braised eggplant with tangy, hot, and the slightly sourish flavor will keep you going for an extra bowl of rice. This Sichuanese Yu Xiang Eggplant is so simple to cook and yet so amazingly delicious!

If you do not know how to make your own Yu Xiang Sauce, check here. They can keep in your refrigerator for a month. Also another option to use the sauce here.

Yu Xiang Eggplant
yu xiang qie zi


One of the usages of the Sichuan Yu Xiang sauce is the Yu Xiang Qie Zi, which literally means fish-flavored eggplant. Excellent addition to your family dinner as the braised eggplant absorb all the goodness of the Yu Xiang flavor!

资源 :  Baidu

Sichuan Yu Xiang Eggplant Recipe

Yu Xiang Eggplant
伊森 黄
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5 from 1 vote

Use fresh eggplant and you can add some minced meat if you like. For a vegetarian option, simply remove the salted dish and replace it with some kombu for the umami flavor.
准备时间 10 分钟
烹饪时间 20 分钟
总时间 29 分钟
餐点 Side Dish
难度 简单
饮食类型 Halal, Vegetarian
份量 2


  • 400 Eggplant
  • 50 Salted Fish
  • 2 汤匙 Sichuan Yu Xiang Sauce
  • 2 汤匙 食用油
  • 800 ml
  • Spring Onion (for garnish)



  • Clean and cut eggplant into rectangular sizes.
  • Soak eggplant in a bowl of water.
  • Cut salted fish into cubes.
  • Prepare the other ingredients.


  • Preheat the pan with cooking oil.
  • Add salted fish into the pan and pan-fry at low heat to aromatic fragrance.
  • Add Sichuan Yu Xiang Sauce and stir-fry at medium heat.
  • Add water into the pan and switch to high heat.
  • Bring to a boil and let it boil as you reduce at high heat.
  • Reduce until it begins thickened, check the eggplant, and see if it is soft enough.
  • If it is not soft enough, add another 200ml of water and reduce to thicken, then check the softness.
  • When it is soft enough, remove from heat and serve.




  1. Pan-frying salted fish gives it extra aromatic fragrance. However, salted fish tend to burn easily, so always fry them at low temperatures.
  2. Eggplant is easily oxidize, becoming black, so to prevent this, simply soak them in a bowl of water.


卡路里 : 246大卡碳水化合物 : 12蛋白 : 18脂肪 : 15饱和脂肪 : 1胆固醇 : 38毫克钠 : 1781毫克钾盐 : 823毫克纤维 : 6糖 : 7维生素A : 81IU维生素C : 5毫克钙 : 70毫克铁 : 1毫克
关键词 yu xiang eggplant, yu xiang qie zi, yu xiang recipe, Yu Xiang Sauce, yu xiang shredded pork

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伊森 黄

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