-=> Quoting Nancy Backus to Jim Weller <=-

 -=> Quoting Jim Weller to Nancy Backus on 07-13-19  21:38 <=-
 
 JW>> Alan / We were second cousins who only met twice face to face

 NB>> You'd have to renew contact with him, I guess....   Hard to do
 NB>> so though, unless one makes some effort... 
 
 JW> Not really; he's well known enough to Google easily. I just did. He
 JW> still holds the same job in Vancouver after all this time. It would
 JW> be easy to call him at work if I chose to.

 NB> I take it you aren't particularly interested in reconnecting
 NB> with him, then....?

Nah, His mom and mine were close but we barely know each other.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: About Yuxiang Seasoning
Categories: Chinese, Spice, Mix, Info
  Servings: 4

    Yuxiang

It's a famous 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, but 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.

Proper preparation of the yuxiang seasoning includes finely minced
pao la jiao (pickled chili), white scallion, ginger, and garlic.
They are mixed in more-or-less equal portions, though some prefer to
include more scallions than ginger and garlic. The mixture is then
fried in oil until fragrant. Water, starch, sugar, and vinegar are
then added to create a basic sauce.

On top of the basic mixture, cooking yuxiang almost always includes
the use of sugar, vinegar, doubanjiang (Chili bean sauce, is a
spicy, salty paste made from fermented broad beans, soybeans, salt,
rice, and various spices), soy sauce, and pickled chili peppers.

The sauce is used most often for dishes containing beef, pork, or
chicken. It is sometimes used for vegetarian recipes. In fact,
Barbara Tropp suggests in The Modern Art of Chinese Cooking that the
characters can also be interpreted as meaning "Sichuan-Hunan"
flavor. Dishes that use yuxiang as the main seasoning have the term
affixed to their name. For instance:
Yuxiangrousi: Pork strips stir-fried with yuxiang
Yuxiangqiezi: Braised eggplants with yuxiang
Yuxiangniunan: Beef brisket stewed with yuxiang

From: Wikipedia

MMMMM-------------------------------------------------



Cheers

Jim


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