There are several dubious explanations for the Chinese name of this dish ("Yu xiang rou si"), which contains no fish. It's said that the sauce makes the pork taste like fish, or that the sauce used to have fish flavor first and then pork flavor, or that it was invented in a village named Yixiang, which was mispronounced. Whatever its origin, this sweet, sour, and hot sauce is delicious with fish, pork as well as pepper.