80s中國四川糖醋魚80s Sichuan, China Sweet and Sour Fish

四川糖醋鱼是川菜里的经典名菜，百年历史。做法是将整条鱼改牡丹花刀，再用料酒、姜葱、盐、胡椒粉等腌制，抹上蛋液挂粉油炸，炸至鱼浅黄色，形状为弯曲形（定型）摆盘。用糖、白醋、酱油、蒜粒、水定粉调汁，浇在鱼上。口感外酥内嫩，酸甜美味，川菜的经典。

Sichuan Sweet and Sour Fish is a classic and famous dish in Sichuan cuisine, boasting a history of over a century. The preparation involves scoring a whole fish with a peony-flower pattern, then marinating it with cooking wine, ginger, green onions, salt, and pepper. It is brushed with egg wash, coated with starch, and deep-fried. The fish is fried until it turns a pale yellow and holds a curved shape (set in form) for plating. A sauce is prepared using sugar, white vinegar, soy sauce, minced garlic, and water starch, which is then poured over the fish. The texture is crispy on the outside and tender on the inside, delivering a sweet and sour, delicious taste that makes it a classic of Sichuan cuisine.