West Lake Vinegar Fish
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West Lake Vinegar Fish
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West Lake Vinegar Fish (Simplified Chinese: 西湖醋鱼; Traditional Chinese: 西湖醋魚; Pinyin: Xīhú cùyú) is a Hangzhou specialty: freshwater fish served with a glossy sweet-and-sour vinegar sauce. It is a signature dish of Zhejiang (Zhe) cuisine and associated with Hangzhou's West Lake food culture.[1]
Characteristics
The fish is typically cooked whole or in large pieces until tender, then coated or accompanied by a bright vinegar-sugar sauce that is tangy rather than heavily fried like some sweet-and-sour seafood. Presentation is often banquet-neat.
Ingredients (overview)
Commonly uses grass carp or similar freshwater fish, plus vinegar, sugar, soy, ginger, and starch for the sauce. Exact fish species and sauce balances vary by restaurant.
History and culture
The dish is part of Hangzhou restaurant and banquet tradition tied to West Lake tourism and Zhejiang culinary identity. It is listed among famous Zhejiang dishes rather than everyday home stir-fries.
Serving and variations
Served as a shared main at banquets and Hangzhou restaurants. For other Zhejiang icons see DongPo Stewed Pork and Zhejiang Food.