ShandongMedium 45 min serves 4

Sweet and Sour Carp (糖醋鲤鱼)

Name: Sweet and Sour Carp (糖醋鲤鱼)
Total time: 45 min
Yield: 4 servings
Cuisine: Shandong Cuisine
Ingredients: whole carp (about 600 g), scored; ginger, minced; garlic, minced; scallion, minced; cornstarch; tomato; chinkiang vinegar; sugar

糖醋鲤鱼 · táng cù lǐ yú

家庭快手版 · Home version: Family version scores the carp, fries it crisp, and ladles a glossy sweet-sour sauce over the top at the table.

This is the showpiece of a Shandong banquet — the carp arches like it's still swimming, and the sauce is pure theatre.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Ingredients

whole carp (about 600 g), scored鲤鱼（约600克，打花刀）🛒 local600 g
ginger, minced姜（剁末）🛒 local10 g
garlic, minced蒜（剁末）🛒 local8 g
scallion, minced葱（剁末）🛒 local15 g
cornstarch玉米淀粉🏮 asian60 g
tomato番茄（取酱感）🛒 local120 g
chinkiang vinegar镇江香醋🏮 asian45 ml
sugar白糖🛒 local50 g

whole carp (about 600 g), scored: Ask the fishmonger to score it.

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Instructions

1Pat carp dry; dust thickly with cornstarch, working it into the scores.
裹粉
🔍 Look for
Visual: 每道刀缝都填进白粉。Every cut is packed with white powder.
You know it's right when: 不见湿润处。No wet spots remain.
2Fry in hot oil 4 minutes per side until the crust is shatter-crisp; rest.
炸鱼
🔍 Look for High heat 共8分钟 · 8 minutes total
Visual: 外壳深琥珀、硬挺。Crust is deep amber and rigid.
You know it's right when: 敲之有空响。Tapping the fish sounds hollow.
3In a small pan, soften tomato with a splash of oil over medium heat.
炒番茄
🔍 Look for Medium heat 2 分钟 · 2 minutes
Visual: 番茄化开成稀酱。Tomato breaks down into a loose paste.
You know it's right when: 果肉松散微深。Pulp loosens and darkens slightly.
4Add vinegar, sugar, ginger, garlic, scallion, and 60 ml water; simmer to a glossy syrup.
调糖醋汁
🔍 Look for Medium heat 3 分钟 · 3 minutes
Visual: 汁挂勺、缓慢流下。Sauce coats a spoon and sheets off slowly.
You know it's right when: 糖醋酸香平衡、不刺鼻。Sweet-sour aroma is balanced, not sharp.
5Ladle the hot sauce over the crisp carp and serve immediately.
淋汁上桌
🔍 Look for High heat 10 秒 · 10 seconds
Visual: 汁在鱼身汇聚发亮。Sauce pools and glistens on the crust.
You know it's right when: 汁遇脆壳腾起热气。Steam rises as sauce meets crust.

Tips

· Score deep but not through the bone for maximum crisp surface.
· Keep the sauce warm while the fish fries so both hit the table hot.
· Balance the vinegar last — taste and add a splash more if needed.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library

What is velveting and why do it?

Velveting = coating meat in cornstarch (sometimes egg white + a splash of wine/soy) before cooking. The starch forms a protective layer that seals in juices and prevents the meat from drying out at high heat. This is the secret to restaurant-smooth beef in dishes like beef & broccoli. At home: 1 tbsp cornstarch + 1 tbsp water (or soy/wine) per 250 g meat, rest 10 min, then stir-fry.

Source: HǎoWèi technique guide