Fish Fragrant Eggplant (Yú Xiāng Qié) originated in Sichuan as a clever way to use the aromatic seasonings traditionally reserved for fish—garlic, ginger, scallions, and pickled chilies—on a vegetarian ingredient, showcasing the region’s love of bold, layered flavors.

In Sichuan, Kung Pao Chicken (Gōng Bǎo Jī Dīng) is made with dried Sichuan peppercorns, roasted peanuts, and a balance of sweet, sour, and salty sauces. Some regions add fermented black beans or use dark soy for deeper color, while others keep it lighter with only light soy.

Stir‑fried cabbage with chilies and vinegar is a common side dish in Sichuan homes, served hot and crisp alongside rice and a protein. It provides a refreshing contrast to richer dishes and highlights the Sichuan technique of rapid evaporation for a dry‑tossed texture.

Kung Pao Chicken is a staple for family meals, holiday gatherings, and restaurant menus across China. Its bright colors and balanced flavors make it popular for Lunar New Year feasts and celebratory banquets.

The dish is unique because it uses the “fish‑fragrant” flavor profile—garlic, ginger, scallion, pickled chilies—on eggplant, creating a deep umami taste without any seafood. The technique of pre‑cooking the eggplant and then quickly stir‑frying preserves its texture while absorbing the sauce.

Common mistakes include overcrowding the wok, which causes steaming instead of searing, and over‑cooking the chicken, making it dry. Also, adding the sauce too early can result in a soggy dish; add it at the end for a glossy glaze.

A carbon‑steel wok heats up faster and reaches higher temperatures than cast iron, allowing the rapid evaporation essential for authentic Sichuan stir‑fry. It also develops a light seasoning that adds flavor without the heavy buildup of cast‑iron oil.

Yes, prepare all three sauces in advance and store them in airtight jars in the refrigerator for up to three days. Bring them to room temperature before adding to the hot wok to prevent clumping.

The cabbage should be bright‑red, slightly wilted, and still crisp when bitten—often described as “tender‑crisp.” The edges may show a light char from the high heat, indicating proper evaporation.

The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking, detailed technique breakdowns, and practical home‑cooking recipes that demystify restaurant‑style dishes for everyday cooks.

Kenji blends rigorous food‑science explanations with hands‑on testing, often emphasizing equipment like high‑BTU outdoor woks and precise temperature control, whereas many Chinese channels focus more on tradition without deep technical analysis.