the name in chinese means "fish fragrance". however, it contains no seafood and is typically not added to seafood. there is a legend after the meaning of the name. the sauce was used regularly by a mother to cook freshwater fish for her family. however, there was once the family have no fish. the mother then took the leftover sauce to flavour meats and everyone liked the dish. this is the reason it got its name yuxiang or fish flavored. cooking yuxiang normally involves the use of sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers.