How to make Yu Xiang Eggplant

Why cooks start here

Yu Xiang Eggplant is cooked the way Sichuan cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a chinese family cook actually puts it on the table.

Yu Xiang Eggplant is a beloved dish from Sichuan, where it's crafted with the bold, spicy flavors that the region is famous for. Traditionally served at home, this dish is a staple on family tables, where it is prepared with intuition and experience. The recipe captures the essence of home-style Sichuan cooking, emphasizing generous use of fat and a pinch of salt that is measured by feel, not by spoon. The finished dish offers a luscious texture, with soft, silky eggplant drenched in a savory, tangy sauce. The Pixian doubanjiang delivers a deep, fermented heat, while Chinkiang vinegar and sugar provide a balanced sweet and sour profile. Each bite is a journey through layers of flavor, punctuated by the gentle crunch of scallions and the aromatic presence of garlic.