Despite its traditional name — 'fish-fragrant shredded pork' — there is no fish in this dish. Yu xiang refers to the classic Sichuan seasoning style once used for fish: plenty of garlic and ginger, pickled chili warmth, a touch of sugar, and dark vinegar tang. Tossed with tender pork shreds and vegetables over high heat, it creates one of the most craveable sauces in all of Chinese cooking.
Our chefs make it the traditional way, so you get the full sweet-sour-spicy-garlicky harmony rather than a one-note hot sauce. It is a natural match for steamed rice, which soaks up every drop. Order it for dine-in on Richmond Row or get it delivered hot across downtown London.
The 'Fish-Fragrant' Flavour Explained
Yu xiang is one of Sichuan cuisine's 23 official flavour profiles — sweet, sour, spicy, and aromatic all at once. It is a benchmark dish for judging a Sichuan kitchen, and one of the first things homesick Sichuan natives order.
How to Order It
Pair Spicy Garlic Pork with steamed rice for the classic experience, or balance it with a mild Cantonese dish for the table. Online ordering covers pickup and delivery throughout downtown London and nearby areas.
