魚香

See also: 鱼香

Chinese
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

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

Noun

魚香

  1. yuxiang seasoning, 'fish fragrance' (a mixture and flavor profile commonly used in Chinese cuisine, notably in Sichuan and Hunan)

Derived terms

References
  1. Fuchsia Dunlop. Land of Plenty: A Treasury of Authentic Sichuan Cooking. (2003). →ISBN
  2. Fuchsia Dunlop. The Food of Sichuan. (2019). →ISBN
  3. Liberty Times Net, 「魚香」料理沒有魚？它其實是一種特定的烹調手法！. September 10, 2019.

Japanese
Kanji in this term
魚 香
ゆう
Grade: 2		 しゃん
Grade: 4
irregular

Etymology

From Mandarin 魚香／鱼香 (yúxiāng, literally “fish fragrance”).

Pronunciation
  • (Tokyo) ユーシャン [yùúsháń] (Heiban – [0])
  • IPA(key): [jɯ̟ᵝːɕã̠ɴ]

Noun

魚香(ユーシャン) • (yūshan) 

  1. (Chinese cuisine) yuxiang seasoning

Korean
Hanja in this term
魚香

Noun

魚香 • (eohyang) (hangeul 어향)

  1. Hanja form? of 어향 (“yuxiang seasoning”).
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