Sweet-and-Sour Carps

    It is a traditional signature dish in Jinan. Jinan borders on the Yellow River in the north where the carps are fleshy and delicious with golden scales and red tails and is a signature dish in banquets. It is recorded in General Records of the Prefecture of Jinan that “carps in the Yellow River and crabs of Nanyang are both perfect raw materials”. It is said that “Sweet-and-Sour Carp” originated from the town of Luokou, a strategic post where the hotels made this dish using live carps and later spreaded to Jinan. The cooking techniques are perfected: to fry the carp in oil and then spread sweet-sour juice made of Luokou vinegar on the fish. It is crisp and fragrant and became a famous dish soon afterwards. The most popular one was that of the Huiquan Restaurant where customers could choose carps from pools in the yard and then cooked into dishes as soon as possible.

Features:
    It is deep red in color, crisp outside and tender inside, appetizing and delicious with sour-sweet taste.

Publishes at : 07-07-31 21:15

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