Yú Xiāng is a popular sauce used to cook eggplant in Sichuanese cuisine. Despite its name translating to 'fish fragrant,' the dish does not contain any seafood or fish-related ingredients. Instead, Yuxiang Eggplant comes from the way the dish is prepared, which mimics the flavor and aroma of fish. The sauce has a sweet and tangy profile and is a prominent flavor in Sichuan cuisine, commonly used to flavor eggplant, fish, and pork. In Sichuan restaurants, the dish is often referred to as eggplant in garlic sauce or spicy garlic eggplant.