A celebratory classic from Jinan, Sweet and Sour Carp is a dramatic and flavorful centerpiece. A fresh, whole Yellow River carp is scored intricately on both sides, coated in starch, and deep-fried until golden brown and impossibly crispy, holding its distinctive arched shape. Right after frying, it is immediately drenched in a bubbling, hot sweet and sour sauce made from vinegar, sugar, soy sauce, and tomato paste, often thickened with a starch slurry. The sound of the sauce hitting the crispy fish creates an audible sizzle, enhancing the dining spectacle. The contrast is the soul of the dish: the crackling-crisp skin and tender flesh against the bright, tangy, and sweet sauce. The scoring allows the sauce to penetrate and the heat to cook the fish evenly. It’s a dish that engages all senses—sight, sound, smell, and taste—symbolizing prosperity and joy.
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