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■ 名菜故事
红烧鲤曾是用来衡量一名乡厨的技能水平的菜品之一。鲤鱼鳞软滑可食用。经过炸制后的鲤
鱼，可回锅与辅料一起焖煮后，再勾芡出锅。
■ Dish Story
Red-braised carp was traditionally used as a benchmark to assess the skill level of a rural chef.
The soft and edible scales of the carp become crispy when fried. After frying, the carp can be
braised with the auxiliary ingredients before being finished with a thickened sauce.
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