这是河南开封地区历史悠久的传统名肴。此菜由糖醋软熘鲤鱼和焙面两个品种搭配而成。糖醋软熘鲤鱼是由宋代的“宋嫂鱼羹”演变而来，金元时期称为“醋鱼”；经明代改进以后称“醋搂鱼”；清朝末年再经提高，始称糖醋软熘鲤鱼（简称熘鱼）。焙面，又称龙须面，是开封人于农历二 This is a long history of traditional cuisine in Kaifeng region of Henan. This dish is made of sweet and sour soft boiled carp and roasted noodles with two varieties. Sweet and sour soft-boiled carp was evolved from the song “Song Sao Yugeng” in the Song Dynasty, and was called “vinegar fish” in the Jin and Yuan Dynasties. After the improvement of the Ming Dynasty, it was called " Soft 熘 carp (referred to as catfish). Baking surface, also known as Asarum, Kaifeng in the Lunar New Year two