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Yuxiang shredded pork (Chinese: 魚香肉絲; pinyin: yúxiāng ròusī; sometimes translated as fish-flavored pork slices, or more vaguely as shredded pork with garlic sauce) is a common dish in Sichuan cuisine. Yuxiang is one of main traditional flavors in Sichuan.

Yuxiang shredded pork appeared in recent decades. The creator is a chef from Sichuan who lived during the early Chinese republic. Yuxiang (sometimes translated as "fish flavor") is made of pao la jiao (Sichuan pickled chili pepper), Chuan salt, soy, white sugar, bruised ginger, garlic and green star but no fish. This seasoning has nothing to do with fish, instead imitating the seasoning and method, which people in Sichuan use when cooking fish. The seasoning contains salty, sweet, sour, hot, and fresh tastes, making the food more delicious.

Chengdu Tongxian was published in 1909 and recorded 1328 kinds of Sichuan food, however, it did not include food using yuxiang, which showed that yuxiang shredded pork appeared after 1909.

It is said that, many years ago, a family liked eating fish very much and they were particular with the seasoning. They always put some green onion, ginger, garlic, soy, vinegar, wine and so on when they cook fish. One day, the wife put the remaining seasoning from last night into the food because she did not want to waste the seasoning. She at first thought her husband would not like it, but unexpectedly, he liked it very much.

Later, this food was improved by many Sichuan people. Other dishes using yuxiang have also appeared in Sichuan menus, for example, as yuxiang pork liver, yuxiang eggplant, and yuxiang three silk (魚香三絲).

Its major ingredient is pork. People select and use thirty percent fat and seventy percent lean pork, shredding and frying, which can make the food fresher and softer.

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