魚香

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See also: 鱼香

Chinese

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

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From (, fish) +‎ (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

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Noun

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魚香

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

Derived terms

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References

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  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

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Kanji in this term
ゆう
Grade: 2
しゃん
Grade: 4
irregular
Japanese Wikipedia has an article on:
Wikipedia ja

Etymology

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From Mandarin 魚香鱼香 (yúxiāng, literally fish fragrance).

Pronunciation

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Noun

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魚香(ユーシャン) (yūshan

  1. (Chinese cuisine) yuxiang seasoning

Korean

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Hanja in this term

Noun

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魚香 (eohyang) (hangeul 어향)

  1. hanja form? of 어향 (yuxiang seasoning)