糖醋鲤鱼

糖醋鲤鱼

糖醋鲤鱼配Leflaive Chevalier Montrachet
糖醋鲤鱼是正宗的鲁菜,发源于齐鲁之都济南,清道光年间《济南府志》即有记载:“黄河之鲤,南阳之蟹,且入食谱”。黄河是中国的母亲河,在中原地区水势颇急,因此河中生长的鲤鱼多动善游,赤尾金麟,肥美鲜嫩,肉质细腻,《诗经 衡门》便强调“岂其食鱼,必河之鲤”。烹制糖醋鲤鱼一定要选取个头大、鲜活有力的黄河鲤鱼。烹饪方法与松鼠鳜鱼颇为相似,都是花刀入油锅炸至蓬松酥脆,再将炒熟的糖、醋、姜、料酒等勾成的芡汁淋于其上即可。黄河鲤鱼肉质鲜嫩,糖醋芡汁酸甜可口,搭配勃艮第上好的霞多丽最好。伯恩丘信奉自然动力法的名庄Leflaive出产的顶级特级田蒙哈榭,深邃悠远,口感清冽,果香浓郁且充满强大的矿物质香气,是鱼肉最好的搭配。乙未秋日,张翛翰。

Sweet and Sour Yellow River Carp and Leflaive Chevalier Montrachet
Sweet and sour carp is an exquisite Shangdong cuisine, originally from Jinan, the capital of Shandong. The dish is mentioned in the regional Qing dynasty chronicle, “Jinan Fu Zhi”, during Daoguang Emperor’s reign; “Carp from the Yellow River, and crab from Nanyang both find their place in cuisine.” The Yellow River is the cradle of Chinese civilization. Its rapid course in the Central Plains region is the home of carps that are swift and agile with their impressive red tails and golden fins. The carp flesh contains high oil content with a tender texture. In Hengmen, a chapter in the Chinese classic Book of Poetry, the writer stated, eating fresh carp from the river is a luxurious pleasure. To make sweet and sour carp, one must select fresh, lively carp of decent size from the Yellow River. The cooking process is similar to that of another famous dish, the ‘squirrel-shaped mandarin fish.’ The sides of the carp are cut with crisscross hatches and then deep-fried till crispy on the outside. A sauce mix made with cooked sugar, vinegar, cooking wine and other seasoning is then poured on top. The delicate carp flesh and the sweet and tangy sauce are best paired with a fine Burgundy Chardonnay. Leflaive from Côte de Beaune is an exceptional domaine in practicing biodynamic agriculture. Their Montrachet Grand Cru are musky and gorgeous, linger on the palate and consist terrific mineral energy in its ripe fruit flavours. It is the perfect company with fish dishes. Autumn 2015. Austin Zhang

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