Shandong Braised Yellow River Carp — Advanced (Lu Yu Hong Shao / 鲁鱼红烧)

Shandong Province — Lu Cuisine foundational dish

The most celebrated Lu Cuisine fish preparation: Yellow River carp braised in a complex soy-vinegar sauce with spring onion, ginger, garlic, and sometimes dried mushroom. Lu Cuisine carp is considered the pinnacle of Chinese freshwater fish cookery — it reflects the ancient Chinese culture of the Yellow River valley where carp was both a food source and a cultural symbol (the 'carp jumping dragon gate' legend).

• Italian carpione fried fish in vinegar sauce (strikingly similar concept)
• French sole au beurre blanc (fish with acid sauce)
• Spanish escabeche (vinegar-preserved fried fish)

Sweet-sour-savoury Shandong glaze over pan-fried carp crust; the vinegar brightness distinguishes this from other regional fish braises; richly satisfying