West Lake vinegar fish

01 / ABOUT THE DISH

About the dish

Xīhú cùyú is a West Lake vinegar fish dish from Hangzhou in Zhejiang Province, made with grass carp cooked in a sweet–sour sauce based on Zhejiang vinegar. It is closely associated with the waters around West Lake, where freshwater fish have long been central to local cuisine and where mild, clean-tasting carp provided a suitable base for sauces that emphasize clarity and balance. The dish formed in an environment where Zhejiang vinegars, especially those from nearby regions, were already established in household cooking, and Hangzhou cooks began preparing fish by first poaching or steaming it until just cooked and then coating it with a vinegar–sugar reduction that highlighted the fish’s natural flavor without masking it. Preparation begins with selecting a fresh grass carp, typically around one kilogram, cleaning it carefully, and cutting shallow diagonal slits along the body to ensure even cooking and better absorption of the sauce. The fish is either steamed or briefly cooked in hot water until the flesh sets, then removed and placed on a serving plate. A sauce is prepared separately by heating vinegar, sugar, a small amount of soy sauce, and sometimes rice wine, reducing the mixture until it becomes glossy and slightly thick. The hot sauce is poured over the warm fish so the flavor adheres to the surface while the interior remains tender. The dish is eaten in Hangzhou restaurants, banquet settings, and home kitchens, especially during seasons when fresh grass carp is plentiful. It is typically served with plain rice, mild vegetable dishes, or light broths that complement the sweet–sour profile. It pairs well with Longjing tea, which is native to the region, or with simple, non-aromatic white wines that do not compete with the vinegar’s flavor.