Change log entry 50165 | |
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Processed by: | goldyn_chyld (2013-09-06 09:01:58 UTC) |
Comment: |
<< review queue entry 48654 - submitted by 'richwarm' >> Do we really want to call it "fish-flavored"? Seems rather misleading - there's no fish, nor even a fish-like flavor, apparently. Similar comment also applies to my separate submission for "shredded pork with garlic sauce" - maybe we should have a separate entry for 鱼香 and say there exactly what it is. "Eggplant is one of those vegetables that almost begs for strong, pungent spices and sauces. And one of the most popular vegetable dishes in Sichuan cooking is "fish-fragrant eggplant", an unfortunate literal translation of the Chinese name ( yuxiang qiezi) without the cultural nuance. You see, it doesn't actually smell or taste like fish. Rather, the name refers to method of preparation usually associated with fish in Sichuan cuisine that results in hot, sour, salty, and sweet flavors all co-mingling on the plate." http://appetiteforchina.com/recipes/spicy-sichuan-eggplant-fish-fragrant-eggplant/ Editor: don't really need this entry, I suppose. We already have a definition for 鱼香. |
Diff: |
- 魚香茄子 鱼香茄子 [yu2 xiang1 qie2 zi5] /"fish-flavored" eggplant in garlic sauce/ # + 魚香茄子 鱼香茄子 [yu2 xiang1 qie2 zi5] /"fish-flavored" eggplant in garlic sauce/ |