Carp have been domesticated and kept in ponds for many centuries in China. Valued for their golden scales as well as for their tasty flesh, they have a distinctive, rich, strong flavour. The Chinese use rice wine or vinegar or a combination to bring zest to the rich flesh. I enjoyed this dish in the Lou Wai Lou restaurant in the city of Hangzhou, famous for its West Lake where carp comes from, and also near Shaoxing, the rice wine area.
It is no accident that this recipe c