24 Flavors of Sichuan Cuisine – Smoked Aroma (烟香, Yān Xiāng) Flavor
Smoke is one of Sichuan cuisine’s most distinctive ways of building flavor. Over days of smoking, drying, and resting - the smoky flavor settles.
Among the 24 flavors of Sichuan cuisine, smoked aroma flavor (烟香味型, yān xiāng wèi xíng, “smoke fragrance flavor type”) stands apart. It is not built primarily through chili heat like mala (麻辣, má là, “numbing and spicy”) or complex wok sauces like yuxiang (鱼香, yú xiāng, “fish fragrant”), but through smoke itself. Instead of relying on last minute seasoning, this flavor depends on the slow interaction between fire, air, and time.
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