Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Yellow River region, Shandong Province — the carp of the Yellow River are celebrated in Chinese literature and cookery for over 2,000 years
II
Description
Tang cu li yu: whole Yellow River carp scored in a criss-cross pattern, deep-fried until the tail arches dramatically into the air (the 'fish jumping in the river' presentation), then napped in a sweet-sour sauce of vinegar, sugar, soy, and starch. One of the 10 classic dishes of Lu (Shandong) cuisine.
III
The Thread
—Venetian agrodolce (Italian sweet-sour sauce)
—Thai sweet-sour fish (bua loy pla)
—Japanese amazu (sweet vinegar sauce)
IV
Flavour Context
Crispy fried fish with glossy sweet-sour sauce — one of China's great theatrical dishes
Pillars V — VII
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Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
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