80s中国四川鱼香茄子1980s Yuxiang Eggplant of Sichuan, China

鱼香茄子是一道经典川菜，在上世纪80年代开始在四川家庭中存在，受到四川人的喜爱。鱼香茄子是将茄子切成条状，过油。在炒锅中烧油，倒入豆瓣酱、酱油、醋、糖、蒜蓉、姜蓉等调料调制成经典的川味24味型之一的鱼香味，调好后倒入茄子翻炒，裹满味汁勾上芡，起锅。口感鱼香叶型，柔软香滑鲜美。

Yuxiang Eggplant is a classic Sichuan dish that began to appear in Sichuan households in the 1980s and is deeply loved by the people of Sichuan. Yuxiang Eggplant is made by cutting eggplants into strips and briefly frying them in oil. Oil is heated in a wok, and seasonings such as chili bean paste, soy sauce, vinegar, sugar, minced garlic, and minced ginger are added to create the Yuxiang (fish-fragrant) flavor, which is one of the twenty-four classic flavor profiles of Sichuan cuisine. Once the sauce is prepared, the eggplants are added and tossed until they are fully coated with the flavored sauce. It is then thickened with a starch slurry and served. The profile features the Yuxiang flavor; it is soft, smooth, savory, and delicious.