Spicy sichuan eggplant is also known as fish fragrant eggplant which translated into chinese is yu xiang eggplant (chinese: ). Yu means fish in chinese, xiang means fragrant/aroma. But this dish has nothing to do with fish at all. Its called fish fragrant/yu xiang because the ingredients for this dish are usually used when cooking fish but people use it for cooking tofu, eggplant, and other dishes. People who are vegetarian can also cook this dish but just without any mince and use vegetable stock instead of chicken broth and increase the amount of eggplant used. You can adjust the amount of chili and chili bean sauce if you prefer your food more or less spicy.
