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Xi hu cu yu
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West lake fish in a sweet and sour sauce
This dish is a prime example of the finery of Hangzhou and Zhejiang cuisine. This area is believed to the the Chinese version of “the land of milk and honey”. A classic technique to thicken sauce by adding a mixture of cornstarch plus water to the sauce is a common practice throughout much of Chinese cuisine. Even more interesting is the fact that cornstarch usage probably did not occur until maize or corn was brought from the America’s during the 15th-16th century. Other similar starches were that of tapioca and the potato however those too also come from the America’s as well.