Fish-fragrant eggplant (yu heung ke zi in Cantonese and yu xiang qie zi in Mandarin) is a dish that originated in Sichuan province, where, despite its name, it is made without fish. In Hong Kong ...
What a fantastic recipe ... begging for Chinese food, and moo goo gai pan may win out instead. Then, on Sunday, after the Bourguignon for lunch, I’ll downshift into fried eggplant for supper ...