Yuxiang (simplified Chinese: 鱼香; traditional Chinese: 魚香; pinyin: yú xiāng; literally “fish fragrance”) is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked in. It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines. The technique of sauteeing the combined base ingredients of garlic, scallions and ginger is sometimes compared with the French mirepoix, and is acknowledged as the Chinese equivalent of the holy trinity culinary term^[1].

On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, salt, doubanjiang, soy sauce, and chili peppers^[2].

估计能跟它比的只有呷哺呷哺了。

废话少说，上菜！

吃过爆肚冯，爆肚张，这次去了位于牛街的南横西街—老爆肚满。店不大，也没什么装潢。店门是要费点力气才能拉开的。屋内桌椅也简陋。

但人家卖的是口味正宗，是老餮，对于环境的要求就别太高。烧饼夹肉，肉是热腾腾的，咬一口，外酥里嫩，齿留香。

牛百叶，随点随上，吃的是热，嫩，脆。沾上麻将小料，口感别提多好了。

肚仁，又白又软，看起来好像是山西的白面猫耳朵，吃起来则更是嫩。

还有羊杂汤，也很赞，只可惜当时实在是….见到美食就忘掉拍照，每每都是吃到盆干碗净，才想起来，坏了，又忘了先拍照啦。各位见笑了。

翠花，上肉啦！

有人说这张像ice age （冰河世纪），嘿嘿，是有点。