鱼香茄子

(Chinese) (Chinese-Sichuan)

eggplants

Strips of eggplant fried and doused in Sichuan’s sweet-sour-spicy sauce. Literally translated, it means “fish-fragrance eggplant,” but there is no fish involved in physical or aromatic presence; the term comes in reference to the sauce, which is also used to prepare fish.

Dec. 5, 2016 - by: itisclaudio


Related: 0 of 0

There are no realted dishes.

Add Related Dish

Lists including this dish: 0 of 0

No list has this Dish