糖醋鯉魚焙麵又叫“糖醋龍鬚鯉魚”,已有千年的歷史。因為是用麵團拉切成鬚髮一樣細的麵絲(一公斤麵可拉切成一公里長的麵絲),經焙(油炸)後,象徵龍鬚,蓋在糖醋鯉魚上。食客常叫此菜為“鯉魚蓋被子”。食用時,先吃魚肉,後吃焙麵蘸汁,故後人有先吃龍肉、後吃龍鬚之喻。下面的菜譜,麵絲改用粉絲代替,以方便家庭主婦烹飪。此菜甜味較重,故可隨個人口味增减糖的份量。 Sweet and sour carp baking surface, also known as “sweet and sour carp Longwan carp,” has been a thousand years of history. Because it is cut into dough with the dough to be as thin noodles (one kilogram of surface can be pulled into a kilometer long noodles), after roasting (fried), a symbol of the dragon, covered in sweet and sour carp. Diners often call this dish “carp cover quilt.” When eating, first eat fish, eat noodles after dipping juice, so descendants eat dragon meat, eat dragon beard after metaphor. The following recipe, noodles replaced with fans to facilitate the housewife cooking. This dish is sweet, so it can be added or removed with the individual taste of sugar.