Continuing on the theme of Chinese dishes whose names have nothing to do with their ingredients, yu xiang tofu literally translates into “fish fragrant tofu.”


Never mind the fact that there is no fish used in the preparation of this dish, the fish reference is due to the centuries-old method of Sichuan chefs cooking fish using a similar cooking method. Today, the yu xiang tofu dish is more famous than the fish dish it was named after.


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Red chili bean paste, sugar, garlic, ginger, onions and soy sauce is stewed with deep fried tofu and fresh capsicum. This dish can be made substituting tofu for eggplant or shredded pork.

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Retrieved from: CNN