Squirrel fish () is a well-known dish in
Jiangsu cuisine, originally from
Suzhou. It is prepared by deboning and carving a
mandarin fish into an ornamental shape similar to a
squirrel, and then
deep-frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normal ...
it in batter before dousing it in
sweet and sour sauce
Sweet and sour is a generic term that encompasses many styles of sauce, cuisine and cooking methods. It is commonly used in East Asia and Southeast Asia, and has been used in English cuisine, England since the Middle Ages.Clarissa Dickson WDickson ...
.
See also
*
West Lake Fish in Vinegar Gravy (西湖醋鱼), a similarly famous fish dish from
Hangzhou
Hangzhou ( or , ; , , Standard Mandarin pronunciation: ), also romanized as Hangchow, is the capital and most populous city of Zhejiang, China. It is located in the northwestern part of the province, sitting at the head of Hangzhou Bay, whic ...
References
{{Reflist
Fish dishes
Jiangsu cuisine