Where is the specialty of vinegar fish?

"West Lake Vinegar Fish" is a traditional dish in Hangzhou, Zhejiang Province. This dish is made of West Lake rays, which are usually cooked after being hungry in a fish cage for a day or two, so as to discharge the intestinal impurities and remove the earthy smell. The cooking temperature is very strict, and it only takes three or four minutes. After cooking, it is covered with a layer of smooth sweet and sour, and the pectoral fins stand up. The fish is tender and beautiful, with crab flavor, sweet and sour. Meat is unique.

taste

The vinegar fish in the West Lake are carefully selected, generally about one and a half kilos of grass carp. When cooking, the heat is strict, and it can be done in three or four minutes. When serving, pour a layer of sweet and sour. The finished product is bright red in color, delicious in taste, tender in fish, full of crab flavor, sweet and sour, and unique.