West Lake Vinegar Fish in Huizhou
Legend has it that when Su Dongpo served as the prefect of Huizhou, he sought to refine the “rich, salty, hot, and fragrant” characteristics of Dongjiang cuisine. While cooking fish, he deliberately added a few drops of aged vinegar from Huizhou to cut through the richness, thus creating this dish that rivals Hangzhou’s “West Lake Vinegar Fish” in fame.
Features: Crisp and flaky texture, with a refreshing sweet-and-sour flavor.
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