Squirrel Fish, known as "songshu guiyu" in Chinese, is a famous dish from Jiangsu Province, particularly associated with Suzhou and the Huaiyang cuisine tradition. It has a history of over 200 years, dating back to the Qing Dynasty. The dish is named for its appearance—the fish is cut and fried in a way that makes it look like a squirrel with its tail up. It was a favorite among emperors and nobles and remains a symbol of Jiangsu's refined culinary art. Today, it is a must-try dish for visitors to the region.

Preparation Steps

1. Selecting the Fish: A fresh mandarin fish (guiyu) is chosen, usually weighing about 600–800 grams.

2. Cutting: The fish is deboned, and the flesh is scored in a crisscross pattern to create a "pinecone" effect. The head and tail are kept intact.

3. Coating: The fish is coated with cornstarch.

4. Frying: The fish is deep-fried in hot oil. The scored flesh opens up, forming the "squirrel tail" shape. The fish is fried until golden and crispy.

5. Making the Sauce: A sweet and sour sauce is prepared with tomato ketchup, sugar, vinegar, and a little soy sauce. It is thickened with cornstarch.

6. Serving: The hot sauce is poured over the crispy fish, and the dish is served immediately.

Review and Appreciation

Squirrel Fish is loved for its beautiful appearance and perfect balance of sweet and sour flavors. The fish is crispy on the outside and tender on the inside.