Kaifeng Carp with Baked Noodles: A Sweet and Sour Classic

Kaifeng Carp with Baked Noodles, known as "liyu beifeng" in Chinese, is a famous dish from Kaifeng, Henan Province, with a history of over a thousand years dating back to the Northern Song Dynasty. It was originally a court dish and later became popular among the common people. The dish is made with a whole carp topped with a sweet and sour sauce and served with crispy baked noodles. It is one of Kaifeng's most iconic dishes.

Preparation Steps

Preparing the Fish: A fresh carp is cleaned, scored, coated with cornstarch, and deep-fried until golden and crispy.
Making the Sauce: A sweet and sour sauce is prepared with sugar, vinegar, soy sauce, and tomato paste, then thickened with cornstarch.
Pouring the Sauce: The hot sauce is poured over the fried fish.
Preparing the Noodles: Thin wheat noodles are baked or fried until crispy and golden.
Serving: The crispy noodles are placed on top of the fish and served hot.

Review and Appreciation

Kaifeng Carp with Baked Noodles is loved for its crispy fish, tangy sweet and sour sauce, and crunchy noodles. The combination of textures and flavors makes it a truly memorable dish.

Preparation Steps

Preparing the Fish: A fresh carp is cleaned, scored, coated with cornstarch, and deep-fried until golden and crispy.
Making the Sauce: A sweet and sour sauce is prepared with sugar, vinegar, soy sauce, and tomato paste, then thickened with cornstarch.
Pouring the Sauce: The hot sauce is poured over the fried fish.
Preparing the Noodles: Thin wheat noodles are baked or fried until crispy and golden.
Serving: The crispy noodles are placed on top of the fish and served hot.

Review and Appreciation

Kaifeng Carp with Baked Noodles is loved for its crispy fish, tangy sweet and sour sauce, and crunchy noodles. The combination of textures and flavors makes it a truly memorable dish.