Issue 17 of ‘Not Eating at Its Prime’ : Xiao Yu Meets Spring Vinegar Fish
Prompt Information
The spring rain fell softly, and the sound of rain was particularly clear in the quiet air. This spring was unexpectedly quiet. But she arrived on time, and everything had begun to awaken.
'Snowy egrets fly before Xixi Mountain, peach blossoms flow, and fatty carp are plump' – spring is the best time to enjoy fatty carp. Using it to make West Lake Vinegar Fish, a famous Hangzhou dish, with less fishy smell and more tender meat, is a modern improvement for traditional delicacies.
A delicious and sour West Lake Vinegar Fish was ready, and the meticulous knife work was done to ensure that the fish meat was evenly ripe when cooked, while sprinkling ginger in the soy sauce, sugar, and vinegar sauce would bring out the flavor of crab meat in the West Lake Vinegar Fish.
The original form of West Lake Vinegar Fish is said to be 'Cu Lu Yu' recorded in the 'Dietary Collection' by Yuan Mei during the Qing Dynasty.
During the late Qing Dynasty and the Republic of China, because many restaurants specializing in 'Cu Lu Yu' were located in Hangzhou, it gradually became known as 'Hangzhou Vinegar Fish'.
'Pour vinegar to cook fresh, with the whole fish on the hook, fresh green watercress does not need oil' – natural ingredients and simple cooking have created a flavor that has lasted for a hundred years. This improved Hangzhou delicacy is even more flavorful.
However, we may not be able to enjoy this traditional dish by West Lake today, and the spring scenery of West Lake is covered with a thick mist. The West Lake spring has never been so cold. We hope that this unexpected mist will dissipate quickly, and the beautiful scenery of the lake with sparkling reflections will soon reappear.
