Sweet and Sour Mandarin Fish in Slurry Sauce

Sweet and Sour Mandarin Fish in Slurry Sauce

　　Sweet and Sour Mandarin Fish in Slurry Sauce

　　A signature dish by Master Ding Wanggu, a leading figure in Huaiyang cuisine. The mandarin fish has a jam-like flavor that's sweet and tangy, with tender, flaky bones and meat. The cooking technique showcases a dynamic flair: the heat must be live, the pouring quick, utilizing the instantaneous layering of "hot wok—oil splash—sauce mixture" to create a lively bubbling effect. The sauce is then poured over the hot fish, allowing it to rapidly seep in, filling the air with the aroma of vinegar, while both the flesh and bones of the fish absorb the rich flavors.