📝 About This Recipe
A crown jewel of Shandong (Lu) cuisine, this legendary dish is famous for its 'Leaping over the Dragon Gate' presentation, where the fish is served with its head and tail elegantly arched upward. The Carp is prized for its tender, flaky white meat, which is encased in a shattering crisp batter and smothered in a rich, ruby-red vinegar sauce. This masterpiece perfectly balances the deep savory notes of the Yellow River with a sophisticated sweet and tangy finish that has delighted emperors for centuries.
🥗 Ingredients
Main Fish Preparation
- 1 piece Yellow River Carp (approx. 1.5 - 2 lbs, scaled and gutted with head and tail intact)
- 2 tablespoons Shaoxing Rice Wine (for marinating)
- 1 teaspoon Salt
- 20 grams Ginger (sliced into thin matchsticks)
- 2 stalks Scallions (crushed and cut into sections)
The Crispy Batter
- 1 cup Cornstarch (plus extra for dusting)
- 1/2 cup All-purpose Flour
- 1/2 cup Water (adjust for a thick, glue-like consistency)
- 1 quart Vegetable Oil (for deep frying)
Signature Sweet and Sour Sauce
- 4 tablespoons Chinkiang Black Vinegar (provides the authentic deep tang)
- 6 tablespoons Granulated Sugar
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Tomato Paste (for color and body)
- 1/2 cup Water or Chicken Stock
- 1 tablespoon Cornstarch Slurry (mixed with 1 tbsp water)
- 3 cloves Garlic (minced)
👨🍳 Instructions
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1
Clean the carp thoroughly, ensuring the black membrane inside the cavity is removed to eliminate any muddy taste. Pat the fish completely dry with paper towels.
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2
Perform the 'Gourd Cut': Hold the knife at a 45-degree angle and make deep incisions every 1.5 inches along the body, cutting down to the bone but not through it. Flip the fish over and repeat on the other side.
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3
Marinate the fish with salt, Shaoxing wine, ginger, and scallions. Rub the aromatics into the slits and the cavity. Let it sit for 15-20 minutes.
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4
Prepare the batter by mixing cornstarch, flour, and water in a large bowl. It should be thick enough to coat a finger without dripping off immediately. Whisk in 1 tablespoon of oil for extra crispness.
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5
Remove the ginger and scallions from the fish. Dust the entire fish, including inside the slits, with a thin layer of dry cornstarch. This helps the batter adhere.
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6
Heat the frying oil in a large wok to 350°F (175°C). Holding the fish by the head and tail, dip it into the batter, ensuring every crevice is coated.
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7
Carefully lower the fish into the oil. To achieve the 'arched' look, hold the head and tail up with spatulas or hooks for the first 30 seconds of frying until the shape sets.
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8
Deep fry for 8-10 minutes, ladling hot oil over the exposed parts of the fish, until the exterior is golden brown and the meat is cooked through.
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9
Remove the fish carefully and drain on a wire rack. Increase the oil heat to 400°F (200°C) and flash-fry the fish a second time for 1-2 minutes until shatteringly crisp. Place on a serving platter.
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10
In a separate clean wok, heat 1 tablespoon of oil. Sauté the minced garlic until fragrant but not brown.
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11
Add the tomato paste, sugar, vinegar, soy sauce, and stock. Bring to a vigorous simmer, stirring until the sugar dissolves.
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12
Slowly drizzle in the cornstarch slurry while whisking. The sauce should become glossy and thick enough to coat a spoon.
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13
Pour the boiling hot sauce evenly over the crispy fish. You should hear a satisfying 'sizzle' as the sauce hits the hot crust.
💡 Chef's Tips
For the most authentic flavor, use Chinkiang black vinegar; white vinegar is too sharp and lacks the malty complexity required. Always double-fry the fish; the first fry cooks the meat, while the second high-heat fry creates the signature Lu-style crunch. When battering, make sure the incisions are spread open so the batter and oil can reach the deep parts of the flesh. If you can't find Yellow River Carp, a fresh Grass Carp or even a large Sea Bass makes an excellent substitute. Serve immediately; the sauce will eventually soften the crust, so the 'sizzle' moment at the table is key.
🍽️ Serving Suggestions
Pair with a dry, crisp Riesling or a traditional hot Jasmine tea to cut through the richness of the fried batter. Serve alongside a simple side of stir-fried bok choy or garlic spinach to balance the sweet and sour profile. Accompany with a bowl of steamed premium short-grain rice to soak up the extra sauce. This dish is traditionally the centerpiece of a multi-course meal, often followed by a light ginger-based soup.