Try this at home: 鱼香茄子
If you haven't tried, do whenever the opportunity comes your way: try Chinese Eggplants in hot garlic sauce (鱼香茄子). Or braised aubergine with fish flavour, it can have many names. Often its the very same thing.
Don't be deterred by the odd naming, there's no fish in it and no specifically fish smell. And it comes without minced pork if you want to, so vegetarians welcome. Its a burst of flavours, while it is kinda easy to cook at home, the recipe is not too difficult. If you can get those long slim aubergines (called "Japanese" where I am), go for it.
Yu Xiang sauce or fish flavor sauce is often referred to as hot garlic sauce. It is made with a variety of ingredients including chili peppers, garlic, ginger, scallion, black vinegar, sugar, and soy sauce. The sauce is often used as a combined stir-frying sauce. One of the representatives of Sichuan cuisine is Sichuan eggplant, or Yu Xiang Qie Zi (鱼香茄子 in Chinese), and the famous Yu Xiang Rou Si (鱼香肉丝 or fish-fragrant shredded pork). Some menus name Yu Xiang eggplant as Chinese Eggplants in hot garlic sauce.
https://www.chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/ or https://icook.tw/en/recipes/85773 are both fine.
