Fish-fragrant aubergine is a Sichuan classic that contains no fish at all: the name comes from the seasonings traditionally used for fish, chilli bean paste, garlic, ginger and spring onion, which give a sweet, sour and gently spicy sauce. Fuchsia Dunlop's rendition made it famous outside China.
Fish-fragrant aubergine is a Sichuan classic that contains no fish at all: the name comes from the seasonings traditionally used for fish, chilli bean paste, garlic, ginger and spring onion, which give a sweet, sour and gently spicy sauce. Fuchsia Dunlop's rendition made it famous outside China.
Fish-fragrant aubergine is a Sichuan classic that contains no fish at all: the name comes from the seasonings traditionally used for fish, chilli bean paste, garlic, ginger and spring onion, which give a sweet, sour and gently spicy sauce. Fuchsia Dunlop's rendition made it famous outside China.
Fish-fragrant aubergine is a Sichuan classic that contains no fish at all: the name comes from the seasonings traditionally used for fish, chilli bean paste, garlic, ginger and spring onion, which give a sweet, sour and gently spicy sauce. Fuchsia Dunlop's rendition made it famous outside China.
Fish-fragrant aubergine is a Sichuan classic that contains no fish at all: the name comes from the seasonings traditionally used for fish, chilli bean paste, garlic, ginger and spring onion, which give a sweet, sour and gently spicy sauce. Fuchsia Dunlop's rendition made it famous outside China.
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