Flavor: Sweet and Sour

This dish is crispy on the outside, tender on the inside, poured with boiling marinade, which makes a "squeaking" sound, and the vinegar aroma is fragrant, sweet and sour.

1. Vinegared Mandarin Fish is a traditional Yangzhou dish, developed from the ancient famous dish "Whole Fish Sizzling".

2. In the production of this dish, the chef needs to move harmoniously and skillfully, and when processing, it is required to grave the knife evenly and hang the paste uniformly; when heating, it is especially strict on the requirements of the fire.

3. On the table by two waiters to cooperate, a person holding fish, a person end of the brine, while running into the store, commonly known as "running juice". Fish on the table, immediately poured with marinade, loud, full of fragrance, so that the feast drinking mood into a climax. During the Spring and Autumn Period and the Warring States Period, Wu Zixu recommended the warrior Zhuanxu to Wu Ziguang, who wanted to kill King Bureaucrat of Wu to stand on his own feet. The light knows that the king bureaucrats love to eat "fish hot", that is, ordered to specialize in Xu to Taihu Lake chef Taihe Gong, specializing in cooking "fish hot" art, 3 months after the completion of the study, the light set up a banquet to invite the bureaucrats, ordered to specialize in Xu to hide a dagger in the "fish hot" belly into the offering, the feast was the climax of the mood of the drink. After three months of learning, Guang set up a banquet for Bureaucrat, and ordered Zhuanxu to hide a dagger in the belly of the "fish baked" and offer it to him, and then killed Bureaucrat on the occasion.

Qing Emperor Qianlong traveled to Jiangnan many times, once driving to Songhe Lou, occasionally see the table full of spots on the Mandarin fish alive and kicking, that is, the idea of food. Chef in the ancient "sizzling fish" cooking on the basis of improvement, Qianlong eaten after the praise.