Talk:Yuxiang
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Being familiar with sichuan cuisine, the ginger scallion and ginger are not really the essential elements of fish fragrant sauce, its typically something sour and spicy.
ginger scallion and garlic are used in pretty much all chinese food, so to highlight it here seems odd. — Preceding unsigned comment added by 209.6.201.191 (talk) 14:18, 19 October 2014 (UTC)
Correct pinyin formatting for 魚香肉絲? edit
Should the pinyin for 魚香肉絲 be formatted as Yúxiāngròusī or Yúxiāng ròusī ? Doublestuff (talk) 01:24, 27 October 2016 (UTC)
"Fish fragrance" reason? edit
The article clearly states that this sauce has no seafood in it and is not normally served with seafood. Fair enough, but still there is a reason for the name - there's always some reason. Did someone think it smells or tastes fish-y even though there's no actual fish? Was it a joke of some kind? Maybe nobody knows? Even if the correct answer is "nobody knows", it would be good to see that in the article. TooManyFingers (talk) 15:28, 25 September 2021 (UTC)