Yuxiang

'fish fragrance') is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked.

On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers.

[2] Proper preparation of the yuxiang seasoning includes finely minced pao la jiao (pickled chili), white scallion, ginger, and garlic.

They are mixed in more-or-less equal portions, though some prefer to include more scallions than ginger and garlic.

Barbara Tropp suggests in The Modern Art of Chinese Cooking that the characters can also be interpreted as meaning "Sichuan-Hunan" (渝湘) flavor.