Embrace the famous dishes of Likong Mansion. When Confucius got a son, Duke Zhao of Lu sent him a carp as a congratulation, so Confucius named his son "Carp". Kong Li was deeply loved by Confucius, but he died young, and Confucius was very sad. After Confucius passed away, according to his instructions, his son was moved to the left front of Confucius's tomb to accompany him, as if he were embracing him. Later, after the death of Confucius' grandson "_" (the teacher of Mencius), he was also buried in front of Confucius' tomb. This kind of tomb layout is likened to "carrying children and grandchildren" and is one of the famous monuments in Confucius. This is how the Confucius cuisine "Embrace Carp" gets its name. This dish has long been regarded as a traditional dish at Confucian banquets and is served in a special fish pond.

To cook this dish, you need to prepare two carps, one large and one small, clean them, cut them with bamboo leaves and flowers with a diagonal knife, and add them with refined salt, soy sauce, and Shaoxing wine. Put 1000 grams of peanut oil in a frying spoon, heat it up, add carp and fry until it turns silvery red. Leave a little oil in the frying spoon, add sliced ??onions, ginger, and garlic and fry until fragrant. Add Shaoxing wine and soy sauce. Then put the front side of the carp, add clear soup, refined salt, fat shredded pork, fresh bamboo shoot slices, and cooked fungus. Bring to a boil and simmer for about 3 minutes, then simmer over slow fire for a quarter of an hour. Turn the fish over and cook for another 3 minutes. When loading the dish, first gently shovel out the big fish and put it into the fish plate with the front side facing up. Then gently shovel out the small fish and put them in his arms facing the big fish (the fish head and belly are facing each other). Use a slotted spoon to scoop out the ingredients and place them on the back of the fish. Add clear soup to a spoon, thicken it with wet starch, drizzle with chicken oil, and pour it over the fish. There are two carps, big and small, with red color, tender meat and salty taste. They are one of the big dishes at the Confucius' banquet.

(No pictures yet, welcome to provide.

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