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Despite its translation—"fish fragrant eggplant,"—yu xiang qie zi actually contains no seafood or meat products whatsoever. It gets its name from the combination of hot, sour, and sweet flavors that are typically served with fish in its native Sichuan. Smoky eggplant is stir-fried until tender, then tossed with a quick sauce flavored with chilies, black vinegar, sugar, and ginger, and garlic for a hearty, flavor-packed dish that comes together in one wok with minimal effort.