Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Yuxiang is a seasoning mixture in Chinese cuisine, and also refers to the resulting sauce in which meat or vegetables are cooked in. It is said to have originated in Sichuan cuisine, but has since spread to other regional Chinese cuisines. The technique of sauteeing the combined base ingredients of garlic, scallions and ginger is sometimes compared with the French mirepoix, and is acknowledged as the Chinese equivalent of the holy trinity culinary term. On top of the basic mixture, cooking yuxiang almost always includes the use of sugar, salt, doubanjiang, soy sauce, and chili peppers. Proper preparation of the yuxiang seasoning includes first finely mincing the white portions of the scallion, as well as the ginger and garlic, which must both be peeled. They are mixed in approximately equal portions, though some cooks prefer to include more scallions to the ginger and garlic. The minced mixture is then fried in vegetable oil with the doubanjiang and chili to create the basic sauce.

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