Yellow River region, Shandong Province — the carp of the Yellow River are celebrated in Chinese literature and cookery for over 2,000 years
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.
Crispy fried fish with glossy sweet-sour sauce — one of China's great theatrical dishes
{"Cross-scoring must reach to the bone — allows even cooking and dramatic crisping","Oil temperature 180°C — flash-fry to set the scored shape before continuing","The fish curves and its tail arches naturally during frying — this is visual technique","Sweet-sour sauce thickened with starch — must be poured over fish immediately to maintain crispness"}
{"Dust scored fish with cornstarch before frying — enhances crispiness","The sauce must be prepared in advance — timing is critical when the fish comes out of oil","For the dramatic arch: hold fish by head and tail as you lower into oil at an angle"}
{"Insufficient scoring — fish doesn't arch dramatically","Sauce added too early — the crispy fried fish becomes soggy","Overcooked fish — the interior should be just cooked, not dry"}
Land of Fish and Rice — Fuchsia Dunlop