以咸、甜、酸、辣、香、鲜味及突出的葱、姜、蒜味融合而成的鱼香味型是川菜传统的风味.此味菜肴有浓鲜的鱼香味,其实并无鱼,关键是厨师善用调味料,使各调味料巧妙组合.仅鱼香味型而言,调料有变其成莱的风味亦不同,以“鱼香肉丝”、“鱼香肝片”、“鱼香兔丝”为例介绍其具体的调配方法. The scent of fish, which is a fusion of salty, sweet, sour, spicy, fragrant, umami and outstanding onions, ginger and garlic, is the traditional flavor of Sichuan cuisine. The key is the chef to make good use of seasoning, so that the seasoning clever combination of only the fish-flavored, the seasoning has changed its flavor into Lai are also different, “fish-flavored pork”, “ Hong rabbit silk ”as an example to introduce its specific deployment method.