Crispy, spicy eggplant in a sweet and sour sauce is a classic dish in Chinese cuisine, particularly its Sichuan and Cantonese roots, and is also widely featured in Pan-Asian and Sino-Japanese cuisines. In Sichuan, the dish is known as Yuxiang Jiezi ("Fish-Flavoured Eggplant"), which uses the famous Yuxiang sauce, which perfectly combines sweet, sour, salty and spicy, and the eggplant is necessarily quickly deep-fried for a crispy crust. Cantonese cuisine emphasizes sweet and sour sauce (Tangcu), which is less spicy but just as delicious. Variations of this dish are also found in Philippine cuisine, using the local Agre Dulce sauce, and in Japanese-Chinese cuisine (Chuka Ryori), where the taste is usually more balanced and sweet.