Four hole carp is a famous traditional dish in Xuzhou. "Sweet and sour fish" tastes crisp and tender, while "braised fish" tastes moist and tender. In the Spring Festival of 1990, Xuzhou Poetry Association invited overseas poets to gather at the banquet Spring Garden Hotel. A sweet and sour four hole carp was served at the banquet. After tasting it, someone wrote a poem: "the fish are happy to welcome the guests, and the four holes are happy to announce the good news. When spring is full, Pengcheng guests want to be drunk, and it is always pleasant to be sweet and sour." It shows the characteristics of sweet and sour four hole carp, which is crisp in the outside and tender in the inside.

Manufacturing method:

There are generally two methods for carp in Weishan Lake with four nostrils. One is "sweet and sour fish", which is fried thoroughly in an oil pan, and then covered with boiled soup (containing a variety of seasonings). Second, the braised fish is also fried thoroughly in an oil pan, but it is not covered with the soup, but put into the pot where the soup is boiled, soaked and served out. "Sweet and sour fish" tastes crisp and tender, while "braised fish" tastes moist and tender.