West Lake Vinegar Fish, known as "Xihu cuyu" in Chinese, is a famous dish from Hangzhou, Zhejiang Province. It is a signature of Zhejiang cuisine, with a history of over 200 years. The dish is said to have been inspired by a traditional recipe from the Song Dynasty. The story goes that a local chef created it to honor a brother who had passed the imperial exams. The fish is cooked with a distinctive sweet and sour sauce made with vinegar, giving the dish its name. Today, it is a must-try dish for visitors to West Lake and one of Hangzhou's most iconic dishes.

Preparation Steps

1. Selecting the Fish: A fresh grass carp weighing about 500–800 grams is chosen. The fish is cleaned and gutted.

2. Cooking the Fish: The fish is simmered in water with ginger and scallions. It is cooked gently over low heat to keep the meat tender.

3. Making the Sauce: A sweet and sour sauce is prepared with vinegar, sugar, soy sauce, and a little cornstarch. The sauce is thickened to a glossy consistency.

4. Serving: The cooked fish is placed on a plate, and the hot sauce is poured over it. The dish is often garnished with scallions.

Review and Appreciation

West Lake Vinegar Fish is loved for its tender, flaky texture and its unique sweet and sour flavor. The vinegar gives the dish a refreshing tanginess that complements the natural taste of the fish.