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.

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.

Pronunciation

• Mandarin

  (Pinyin): yúxiāng

  (Zhuyin): ㄩˊ ㄒㄧㄤ

• Cantonese (Jyutping): jyu⁴ hoeng¹

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• 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/
• 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/

Noun

魚香

1. yuxiang seasoning, 'fish fragrance' (a mixture and flavor profile commonly used in Chinese cuisine, notably in Sichuan and Hunan)

Derived terms

• 魚香肉絲 / 鱼香肉丝 (yúxiāngròusī)
• 魚香茄子 / 鱼香茄子

 

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

• (Tokyo) ユーシャン [yùúsháń] (Heiban – [0])
• IPA^(key): [jɯ̟ːɕã̠ɴ]

Noun

魚香(ユーシャン) • (yūshan) 

1. (Chinese cuisine) yuxiang seasoning

Korean

Hanja in this term
魚	香

Noun

魚香 • (eohyang) (hangeul 어향)

1. hanja form^? of 어향 (“yuxiang seasoning”)