Mandarin fish, masterfully filleted and intricately carved, is fried in hot oil until tender. The dish is then drenched in a sweet and tangy sauce, a fusion of sugar and vinegar, causing the fish's flesh to protrude and its head to rise, resembling a squirrel. This unique presentation gives the dish its name, Squirrel Mandarin Fish.
A hallmark of Jiangsu cuisine, Squirrel Mandarin Fish gained fame during the reign of Emperor Qianlong, who was an enthusiastic patron of the dish. Jiangsu cuisine, known for its \"southern sweet\" style, is one of China's eight major culinary traditions, celebrated for its emphasis on fresh ingredients and delicate flavors.
Reference(s):
cgtn.com
