West Lake Vinegar Fish is a traditional dish in Hangzhou, belonging to Huaiyang cuisine "West Lake Vinegar Fish", which is a key dish in Hangzhou. Nowadays, the most famous vinegar fish in West Lake is the century-old shop "Louwailou" at the southern foot of Gushan Mountain. West Lake vinegar fish, also known as "uncle and sister-in-law handed down treasures", is said to have been cooked by sister-in-law for brother-in-law in ancient times.

The correlation is as follows

To choose grass carp with moderate posture, it is best to blanch it with clear water first to master the heat. Serve with sweet and sour sauce. The dish is bright red in color, fresh and tender in meat, sweet and sour, and slightly crab-flavored. Features: "West Lake Vinegar Fish" is a famous dish with traditional flavor in Hangzhou. According to legend, in ancient times, there were Ning brothers, full of articles, who lived in seclusion by the lake and made a living by fishing.

Zhao Daguan, a local villain, saw that Ning Sao was very attractive and wanted to take it for himself, so he planned to kill her husband. Song Di complained to the government and avenged his brother. As a result, he was severely beaten. Sister-in-law Song advised her uncle to flee. Before leaving, she specially cooked a West Lake sole with sweet and sour to give him money and encouraged him to "remember the sufferings of the people". Later, my brother-in-law became famous, but at a banquet, he ate a special fish dish, which was sweet and sour, and finally found his sister-in-law who was renamed a hermit.

So, he resigned from his official position and resumed his life as a fisherman. When cooking "West Lake Vinegar Fish", the West Lake sole is generally used as raw material. Before cooking, it will be starved for two days to expel intestinal impurities and remove dirt. The cooked fish is tender and delicious, with crab meat flavor. In the 1950' s, this dish was cooked best by Master Jiang Shuigen upstairs and outside Bai Causeway.