What are common mistakes when making Yu Xiang (鱼香) — Fish-Fragrant Sauce: No Fish Required?

Question

Accepted Answer

Omitting the pickled chilli: The pickled chilli (pao la jiao) is not the same as doubanjiang and contributes a distinct acidic, fruity heat note. Both are required. Over-sweetening: The sugar in yu xiang is a background note, not a primary flavour. A common mistake in Western adaptations is increasing the sugar, producing a sweet-sour sauce rather than a complex yu xiang.