Sweet and sour carp is a traditional dish of Jinan, Shandong Province. Jinan is near the Yellow River in the north, the Yellow River carp is not only fat and tender, but also the sweet and sour carp cooked with it is very characteristic: the shape of the fish head and tail is high, showing the jumping trend, which is the meaning of "carp leaping dragon gate". The sweet and sour sauce is very appetizing.

Other fish dishes include "Braised Carp", "Tile Fish" and "Stick Fish", all of which are made from fresh fish from the town of Luokou on the banks of the Yellow River, and are served with the three-variety vinegar made from Yellow River water. The fresh fish is taken from the town of Luokou on the bank of the Yellow River, and the fresh carp is cooked with old vinegar made from the Yellow River water. In Jinan Prefectural Records, there is a record that "the carp of the Yellow River and the crabs of Nanyang are included in the recipes".

It is said that "sweet and sour carp first began in the town of Luokou, a major town on the Yellow River. At first, the restaurants here used live carp to make this dish, which was very popular among the diners and became famous in the local area, and later spread to Jinan.

It was perfected by frying it in a frying pan, then making a sweet and sour sauce with the famous Luokou vinegar and sugar, pouring it on the fish, which was fragrant, crispy and tender with acidity, and soon became a famous dish. The Yellow River carp is fresh, fat and tender, and extremely nutritious, so it has the reputation of "Yellow River carp, fat and beautiful".

"Food Therapy Herbal" said: "Carp will be boiled in soup, the most tonic and water." To date, the vast areas on both sides of the Yellow River, the feast must be carp as a rare dish, which shows its fame.

1, sweet and sour carp and Fan Li: our country's earliest raising carp, legend has it that it is to help King Goujian defeat the king of Wu Fan Li. After Goujian defeated the king of Wu, Dr. Fan Li declined the king of Yue's goodwill to reuse him, and did not want to be a powerful minister, but wanted to live a commoner's life. He left Wu and traveled to Qi after taking Xi Shi with him on the five lakes. Because he was good at business, he was recruited by King Wei of Qi to engage in fishing.

He believed that "carp farming, carp do not eat each other, easy to grow, but also expensive." It can be seen that Fan Li contributed a lot to the origin of "Yellow River Carp".

2, sweet and sour carp and Confucius: Interestingly, as early as the Spring and Autumn Period, Confucius gave birth to a son, Lu Zhaodong carp to send, to express congratulations. Confucius also gave his son the name "Kong Carp". At that time, carp in Shandong was not only a delicacy, but also considered to be a symbol of good luck. This concept is inherited from the earlier "Poetry" era, there are poems "not **** food fish, must be the river of carp" as evidence.

3, sweet and sour carp and accompanying noodles:? Henan's traditional delicacies by the sweet and sour carp and accompanied by two flavors of the noodles. According to "East on the Dream Hua Record" records, the Northern Ning Dynasty Bianliang, this dish has been very common, the court, folk have this flavor, just not the joint surface.

July 1800, the Qing Dynasty Empress Dowager Cixi and Emperor Guangxu to escape from the Eight-Power Allied Forces after the disaster, from Xi'an by way of Kaifeng back to Beijing, had eaten sweet and sour carp in Kaifeng, Guangxu called it "the ancient capital of a delicacy", Cixi said "meal after forgetting to go back". The attendant is that the book "but where the fish out of the Central Plains, the ancient Bianliang" a link.

This dish of "accompanying noodles", that is, after deep-frying the dragon's beard noodles to cover the fish, after eating the fish can be fish juice with noodles, quite a characteristic. Other fish dishes are "braised carp", "tile fish" and "stick fish", etc. All of them take fresh fish from the town of Luokou on the banks of the Yellow River and use the old vinegar made from the Yellow River water, and then cook the live The Yellow River carp is then cooked.

There is a record of "Carp of the Yellow River and crab of Nanyang, and they are included in the recipes" in the Journal of Jinan Prefecture. It is said that "sweet and sour carp first began in the town of Luokou, a major town on the Yellow River. When the restaurant here used live carp to make this dish, it was very popular with diners and became famous in the local area, and then spread to Jinan.

In the method of preparation is more perfect, first fried in a frying pan, and then made into a sweet and sour sauce with the famous old vinegar of Luokou and sugar, poured on the fish, fragrant, crispy and tender with acid, and soon it became a famous dish. The Yellow River carp is fresh, fat and tender, and extremely rich in nutrition, so it has the reputation of "Yellow River carp, fat and beautiful".

"Food Therapy Herbal" said: "Carp will be boiled in soup, the most tonic and water." So far, in the vast areas on both sides of the Yellow River, the carp must be used in banquets as a rare dish, which is a good indication of its fame. Sweet and Sour Carp and Fan Li: The earliest breeder of carp in our country, according to legend, was Fan Li, who helped King Goujian of Yue to defeat the King of Wu.

After Goujian defeated the king of Wu, Dr. Fan Li declined the king's offer to reuse him, and did not want to be a minister of power, but wanted to live a commoner's life. He left Wu and traveled to Qi after taking Xi Shi on a boat. Because he was good at business, he was hired by King Wei of Qi to engage in fishing. He believed that "Carp are not eaten by each other, they are easy to grow, and they are expensive."

See the origin of "Yellow River Carp", Fan Li contributed a lot.

4, sweet and sour carp and Confucius: Interestingly, as early as the Spring and Autumn Period, Confucius gave birth to a son, Lu Zhao Gong to carp to send, to express congratulations. Confucius also gave his son the name "Kong Carp". At that time, carp in Shandong was not only a delicacy, but also considered to be a symbol of good luck. This concept is inherited from the earlier "Poetry" era, there are poems "not **** food fish, must be the river of carp" as evidence.

5, sweet and sour carp and accompanying noodles: Henan's traditional delicacies by sweet and sour carp and accompanying noodles two flavors. According to the "East on the Dream Hua Records" records, the Northern Ning Dynasty Bianliang, this dish has been very common, the court, the folk have this flavor, just not the joint surface.

July 1800, the Qing Dynasty Empress Dowager Cixi and Emperor Guangxu to escape from the Eight-Power Allied Forces after the disaster, from Xi'an by way of Kaifeng back to Beijing, had eaten sweet and sour carp in Kaifeng, Guangxu called it "the ancient capital of a delicacy", Cixi said "meal after forgetting to go back". The attendant is that the book "but where the fish out of the Central Plains, the ancient Bianliang" a link.

The dish "with the noodles", that is, after deep-frying the dragon's beard noodles to cover the fish, after eating the fish can be fish juice with noodles, quite a characteristic.