魚香
See also: 鱼香
Chinese
| fish | fragrant; incense; (of food) savoury fragrant; incense; (of food) savoury; appetizing; sweet; scented; popular | ||
|---|---|---|---|
| trad. (魚香) | 魚 | 香 | |
| simp. (鱼香) | 鱼 | 香 | |
| anagram | 香魚／香鱼 | ||
Etymology
From 魚 / 鱼 (yú, “fish”) + 香 (xiāng, “fragrant”).
May come from the use of this flavor profile in cooking freshwater fish dishes in Sichuan.[1][2]
May also be a reference to the use of certain carp species in the brine when pickling chilli peppers, 魚辣子 / 鱼辣子, which are a basic component of this sauce.[3]
Pronunciation
- Mandarin
- (Standard Chinese)+
- Hanyu Pinyin: yúxiāng
- Zhuyin: ㄩˊ ㄒㄧㄤ
- Tongyong Pinyin: yúsiang
- Wade–Giles: yü2-hsiang1
- Yale: yú-syāng
- Gwoyeu Romatzyh: yushiang
- Palladius: юйсян (jujsjan)
- Sinological IPA (key): /y³⁵ ɕi̯ɑŋ⁵⁵/
- (Standard Chinese)+
- Cantonese
- (Standard Cantonese, Guangzhou–Hong Kong)+
- Jyutping: jyu4 hoeng1
- Yale: yùh hēung
- Cantonese Pinyin: jy4 hoeng1
- Guangdong Romanization: yu4 hêng1
- Sinological IPA (key): /jyː²¹ hœːŋ⁵⁵/
- (Standard Cantonese, Guangzhou–Hong Kong)+
Noun
魚香
- yuxiang seasoning, 'fish fragrance' (a mixture and flavor profile commonly used in Chinese cuisine, notably in Sichuan and Hunan)
Derived terms
References
- ^ Fuchsia Dunlop. Land of Plenty: A Treasury of Authentic Sichuan Cooking. (2003). →ISBN
- ^ Fuchsia Dunlop. The Food of Sichuan. (2019). →ISBN
- ^ Liberty Times Net, 「魚香」料理沒有魚？它其實是一種特定的烹調手法！. September 10, 2019.
Japanese
| Kanji in this term | |
|---|---|
| 魚 | 香 |
| ゆう Grade: 2 |
しゃん Grade: 4 |
| irregular | |
Etymology
From Mandarin 魚香 / 鱼香 (yúxiāng, literally “fish fragrance”).
Pronunciation
Noun
魚香 • (yūshan)
- (Chinese cuisine) yuxiang seasoning
Korean
| Hanja in this term | |
|---|---|
| 魚 | 香 |
Noun
魚香 • (eohyang) (hangeul 어향)
- hanja form? of 어향 (“yuxiang seasoning”)