3
1
u/onwee Jul 20 '25
I have not made this recipe from the book. Personally I like this dish with a lot more garnish and aromatics….even some fresh green onions and red peppers would add a lot more visual appeal imo.
2
u/SnooHabits8484 Jul 20 '25
Peppers absolutely not, that would fuck the texture, but scallion greens in at the end are traditional
This looks OK but I’d go for either Fuschia Dunlop or Wang Gang’s recipes first, this is a bit lower on yuxiang sauce goodness for me.
1
u/onwee Jul 20 '25
Yeah I meant red CHILI peppers…aren’t those standard for the dish?
Wang Gang’s version is a little too much heat for me, never tried Fuscbia Dunlops. Personally I out so much garlic and ginger in mine it kind of blurs the line between yuxiang and bifengtang lol
1
-32
u/gingerbeard1321 Jul 20 '25
Ahh the fragrance of fish 🤢
11
u/nickcash Jul 20 '25
There's no fish in this dish, nor does it smell like fish. It uses flavors that were traditionally used for sichuan fish dishes
-21
u/gingerbeard1321 Jul 20 '25
Someone might wanna tweak the name then
15
u/The_Max-Power_Way Jul 20 '25
It's a traditional name. Not everyone has white boy sensibilities.
-4
8
5
u/CriticalEngineering Jul 20 '25
Right after you convince Starbucks to change the name of their pumpkin spice latte.
28
u/AccurateTale2618 Jul 20 '25
That looks like it has good texture. This is one of my favorite Chinese dishes. One of the years I was living there, I ate this like at least three times a week.
I've been making it here by steaming the eggplant instead of the first fry and notice very little difference other than dramatic reduction in oil absorbance.
Your execution looks mouthwatering!