The yellow river carp in Luoyang Mengjin is loved by people for its delicious taste and is an indispensable dish on the dining table.
“Red-cooked carp is one of the most popular dishes here,” said Jing Shaohua, the second-generation successor of the intangible cultural heritage project of the Yellow River carp cooking skills in Mengjin District. To prepare the Yellow River carp, the first step is to fillet the fish, then marinate it with spices such as green onions and ginger. After that, fry the fish until both sides are golden brown, then add special seasonings, beer, and an appropriate amount of water. Bring it to a boil over high heat, then simmer on low heat until the sauce thickens, and it’s ready to serve.”
“As the inheritor of the cooking technique of Yellow River carp, I feel a great sense of responsibility,” Jing Shaohua said. He and his apprentices will strive to pass on this skill, allowing this unique flavor to spread across the seas.
