Squirrel fish
Squirrel fish (Chinese: 松鼠鱖魚; pinyin: sōngshǔ guìyú) 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 it in batter before dousing it in sweet and sour sauce.[1]
See Also
- West Lake fish in Vinegar Gravy (西湖醋鱼), a similarly famous fish dish from Hangzhou