Watch Daddy Lau teach us how to make Eggplant with Garlic Sauce, also known as Yuxiang Eggplant.



Check out our blog for an adjustable list of ingredients and step-by-step videos:

If you enjoy these videos and want to support us being able to continue creating content for many years to come, we’d love for you to consider becoming a patron of Made With Lau.




Recipes in Meal Time:
– Taro Cake:
– Turnip Cake:

Other great Eggplant recipes:
Chinese Cooking Demystified:
Chef Wang Gang:
Fuschia Dunlop:




– Electric Burner:
– Non-Stick Wok:
– Carbon Steel Wok:
– Non-Stick Pan:
– Carbon Steel Pan:
– Stainless Steel Skillet:
– Cookware Set:
– 8 Quart Pot:
– Cookware Collections:

– Pan Protector:
– Carbon Steel Seasoning Wax:

– Dad’s 40 year old Chinese Chef Knife:,
– Chef Knife:
– Santoku Knife:
– Starter Knife Set:

– Sharpening Stone Set:

– Magnetic Knife Strip (storage):
– Cutting Board:
– Instant Read Thermometer #1:
– Instant Read Thermometer #2:
– Food Scale:


If you don’t live near an Asian market, you buy these online / on Amazon:
– Sesame Oil:
– Soy Sauce:
– Tamari (Dark Soy Sauce substitute):
– Rice Cooking Wine:
– Oyster Sauce:
– Vegetarian Oyster Sauce:
– Chili Oil:
– Hoisin Sauce:
– Chicken Bouillon:
– Shaoxing Cooking Wine:

Options for Vegetarian Oyster Sauce

Options for Gluten Free Oyster Sauce

– My Workhorse Camera:
– My Lens for Wide Shots:
– My Lens for Detail Shots:
– My Macro Lens:
– My Main Light:
– My Light Softbox:
– My Camera Slider:

Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale – at no extra cost to you. If you use these links, we really appreciate the support!



00:00 – Intro
00:37 – What is Yuxiang Eggplant?
01:10 – Wash & pick eggplant
01:28 – Background on Eggplant
02:07 – Prepare and steam eggplants
03:49 – Cut vegetables
06:14 – Prepare sauce
07:18 – How to tell if eggplant is done
08:06 – Cook sauce
09:20 – Mix eggplant with sauce
09:57 – Plate eggplant
10:23 – Meal Time!
11:04 – On Yuxiang sauce
11:43 – Did you eat this in China?
13:08 – How to pick the best eggplant?
14:51 – Making with Italian / American eggplants
15:37 – Should you salt your eggplant?
17:10 – How to maintain purple color when cooking?
18:22 – Microwaving eggplant
18:45 – How to not overcook it & get the perfect texture?
19:09 – How does the Sichuan style differ?
19:45 – Mom bought dad flutes!



Learn more about the Lau family, and why we started this channel + blog:



Intro Flute Music – Performed by Daddy Lau
Copyright Chillhop Music –
Copyright Chillhop Music –
Cloudchord, Soul Food Horns – Noodlez

Overhead Camera Rig built by P.Oak –


34 thoughts on “🍆 Dad's Eggplant with Garlic Sauce (鱼香茄子)!”

  1. Wow ! It’s nice to see a real family that sits down and eats and has a conversation. Also not selling their child with some toy product. Great family!!

  2. Too manyside comments while doing recipe. Pls focus on cooking and tips. We dnt usually need an info abt an eggplant like ithas more other names itmakes the video a lot longer

  3. I made this eggplant dish last night and it was super delicious! It has an amazing depth of flavor I have not experienced with other eggplant with garlic sauce recipes. I plan to use the sauce in other stir fry recipes. This one is a keeper!

  4. I so appreciate Daddy's style of making dishes less oily. Whenever I eat this at the restaurants it feels as if a gallon of oil is poured into my mouth. Tasty but gross!

  5. I just want to let you know that your channel is both informative as well as entertaining. It captures the coziness and warmth of enjoying a home-cooked meal with family members. Thank you so much.

  6. can you make a video about other foods a chinese family would eat in dinner? like do you eat bread, or salad? what other foods would be present on a normal chinese dinner?

  7. i love eggplant, i don't care too much for pork but i could eat it but i wouldn't let it set around in the fridge for 5 day's like beef, i eat beef mostly, chicken almost never because i don't know how to make it so it tastes good.

Comments are closed.