Yuxiang
Yuxiang is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked. It is said to have originated in Sichuan cuisine, and has since spread to other regional Chinese cuisines. Despite the term literally meaning "fish fragrance" in Chinese, yuxiang contains no seafood and is typically not added to seafood. On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers.
Source: Wikipedia
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