魚香
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See also: 鱼香
Chinese[edit]
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 |
Etymology[edit]
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[edit]
Noun[edit]
魚香
- yuxiang seasoning, 'fish fragrance' (a mixture and flavor profile commonly used in Chinese cuisine, notably in Sichuan and Hunan)
Derived terms[edit]
References[edit]
Japanese[edit]
Kanji in this term | |
---|---|
魚 | 香 |
ゆう Grade: 2 |
しゃん Grade: 4 |
irregular |
Etymology[edit]
From Mandarin 魚香/鱼香 (yúxiāng, literally “fish fragrance”).
Pronunciation[edit]
Noun[edit]
- (Chinese cuisine) yuxiang seasoning
Korean[edit]
Hanja in this term | |
---|---|
魚 | 香 |
Noun[edit]
Categories:
- Chinese compound terms
- Chinese lemmas
- Mandarin lemmas
- Cantonese lemmas
- Chinese nouns
- Mandarin nouns
- Cantonese nouns
- Chinese terms with IPA pronunciation
- zh:Cooking
- Japanese terms spelled with 魚
- Japanese terms spelled with 香
- Japanese terms with irregular kanji readings
- Japanese terms derived from Mandarin
- Japanese terms with IPA pronunciation
- Japanese lemmas
- Japanese nouns
- Japanese terms spelled with second grade kanji
- Japanese terms spelled with fourth grade kanji
- Japanese terms written with two Han script characters
- Korean lemmas
- Korean nouns
- Korean nouns in Han script