Comments on: Chinatown on Mondays

By: Bite Marks #51

Bite Marks #51 — Tue, 05 Dec 2017 21:42:19 +0000

[…] version of eggplant yu xiang, typically a spicy and slightly sweet dish of braised eggplant and pork. This was lots and lots of […]

By: Chop Suey #15

Chop Suey #15 — Tue, 25 Jul 2017 18:13:15 +0000

[…] a specialty of the house, Eggplant Yu-Xiang, one of my favorites, with eggplant and small bits of pork sauteed in a spicy sauce, generally of […]

By: “B” is for Berenjena

“B” is for Berenjena — Thu, 19 Mar 2015 23:30:04 +0000

[…] Chinese classic, eggplant yu xiang – a spicy preparation with ground […]

By: SaltShaker » Blog Archive » Whirligig

SaltShaker » Blog Archive » Whirligig — Sun, 15 Jun 2008 15:53:05 +0000

[…] the main course, I thought a variation on Eggplant Yu-Xiang was in order, as the host wanted something with a good amount of ginger and spice. Instead of the […]

By: dan

dan — Wed, 27 Jun 2007 21:42:54 +0000

I’ve been back to this spot a few times since, and it’s definitely one of the more solid spots in Barrio Chino – I stand by my original thought that they need to spice things up a bit more and they do tend to use a bit much oil – but the first is easily remedied by telling your waitress that you’d like it spicy the way the Chinese would eat it – in fact, I just received a note from my friend Grant that he asked them for something more typically Chinese, and the waitress pointed to a list of items only in Chinese on the back of the menu and told him that those are what they eat – he picked one, I think at random, and had a great dish – so I’ll have to get back there and do the same!

By: SaltShaker » Blog Archive » Service with a Smile

SaltShaker » Blog Archive » Service with a Smile — Thu, 28 Sep 2006 13:43:29 +0000

[…] One of my all time favorite vegetable dishes in Chinese cooking, a Szechuan dish, is Eggplant Yu-Xiang style. It’s spicy, it involves eggplant, which I love, and it’s kind of cool to pronounce. Unfortunately, Los Manjares couldn’t make it – quite simply it turns out, because there were no Asian eggplants, though long skinny ones, available in the markets. The manager explained that Yu-Xiang made with Italian style eggplants simply doesn’t work out right – the taste is wrong, the texture is wrong, and they simply won’t substitute. Something good to know – and might lead to a kitchen experiment here to explore the difference in the way they turn out… I accepted her recommendation for the spicy vegetable and pork stir-fry. It was good, but lacking in spice – I forgot to make it clear that I wanted it spicy by the standards of anyone who isn’t either Argentine or Italian… those little things one has to remember at times – we’d been having such a lovely chat that I guess I just assumed she’d picked up I wasn’t a porteño… perhaps she had, and just forgot to communicate it to the chef. Regardless, it was a nice mixture of peppers, onions, mushrooms, bamboo shoots, and Italian eggplant, lightly spiced, with shreds of pork. Decent in its own right, nothing special. […]