魚香
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 |