West Lake vinegar fish, one of the most popular Hangzhou dishes, is a grass carp cooked with vinegar and sweet sauce.

西湖醋鱼是浙菜中最有名的菜式之一，是一道用草鱼和酸甜汁儿烹制的菜肴。

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Effect of wine lees pickling technologies, sterilization conditions and microbe on quality of drunk fish was studied in this paper with grass carp.

以草鱼为原料制作酒糟鱼，研究糟制工艺、杀菌条件和微生物对酒糟鱼品质的影响。

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First choice of green, grass carp, carp and other fish and vintage flour, maize flour, and then juices sesame oil, salt, after kneading, rolling, steaming, cutting, drying processes from refining.

首先要选用青、草、鲢、鲤等鱼肉和上等白面、玉米粉，再拌上麻油、细盐，经过揉、擀、蒸、切、晒等工序精制而成。

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