Sichuan-style Yu Xiang Qie Zi

Sichuan-style Yu Xiang Qie Zi is a traditional Chinese dish made with eggplants, which are thinly sliced and fried until golden brown, then stir-fried with garlic, ginger, spices, vinegar, and sugar. The dish is known for its sweet and sour flavor with a slightly spicy kick. It is often served as a side dish in Chinese restaurants or as a main course with rice. The name "Yu Xiang Qie Zi" translates to "Fish-flavored Eggplant," but the dish doesn't contain any fish, nor does it taste like it. It is a popular dish in Chinese cuisine, loved for its unique flavor and texture.