I have been to Shandong twice on business. Before Shandong cuisine, I was impressed by the salty taste, but I accidentally ate sweet and sour carp, which changed my impression of Shandong cuisine. It was fried in an oil pan first, then made into sweet and sour juice with the famous Luokou old vinegar and sugar, and poured on the fish. It was fragrant, crisp and sour outside, especially delicious, and its shape was very special.