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Squirrel Gui Fish, also known as Squirrel Mandarin Fish, is a specialty dish of Suzhou City, Jiangsu Province, belonging to the Su Cuisine - Su Gang Cuisine, with Mandarin Fish (or Gui Fish) as the main ingredient.

On September 10, 2018, "Chinese Cuisine" was officially released, and "Squirrel Mandarin Fish" was named one of the top ten classic dishes in Jiangsu.

Small octopus balls, small fish and vegetable crackers, bubble fish, braised fish, sweet and sour fish, boiled fish, stone pot fish, fish and eggplant flavor, whole fish feast, shredded chicken with fish flavor, scallop in dry pot, roasted fish in soy sauce, braised fish nuggets, fish and fish tofu, iron-plated squid, dried fish fillets, boiled fish, fish hot pot, crispy scallop, pickled fish, fish head in hot and spicy soup, fish head in hot pot, beer fish, grilled country fish, smoked fish, shredded chicken with fish flavor, and fish with vinegar in Nanbian, Steamed crucian carp, spicy grass carp

1 Sauerkraut Fish

Sauerkraut fish is one of the most popular fish dishes, which is a classic dish originating from Chongqing, known for its unique seasoning and unique cooking techniques, popular in the 1990s, is one of the pioneers of Chongqing jianghu cuisine. About the historical origin of pickled fish, there are different opinions, so far can not be proved, after the inheritance, the production method is also different, but the taste is basically the same, with grass carp as the main material, with kimchi and other ingredients boiled into the taste of hot and sour, pickled vegetables in the lactic acid can also promote the human body to the absorption of iron, but also increase the human appetite.

2 Squirrel Mandarin Fish

Squirrel Mandarin Fish counts among the major China's top ten best fish practices in the regulars, this dish is a traditional dish in Suzhou, Jiangsu Province, belonging to the Su Cuisine Department, in the south of the Yangtze River has always been listed as a feast on the top quality dishes. Legend has it that when Emperor Qianlong of the Qing Dynasty went to the south of the Yangtze River, he had to Suzhou Songhelou restaurant meal, the chef with carp out of the bone, carving patterns on the fish, plus seasoning a little marinated, dragged on the egg yolk paste, into the hot frying pan tender fried ripe, poured with boiled hot sweet and sour marinade, the shape of the rat, crispy and tender, sweet and sour delicious.

3 Sweet and sour carp

This dish is a traditional dish in Jinan, Shandong Province, belonging to the Lu Cuisine, which is also one of the representative dishes of Lu Cuisine. According to historical speculation, that as early as 3,000 years ago, the Yellow River carp has become a popular food, and this sweet and sour carp dish first originated in Jinan Lok, and then gradually spread to Shanxi, Henan and other places, in the cooking sweet and sour carp should be the first fish on the body of the knife, wrapped in gravy paste, under the deep frying, the carp head and tail up, supplemented with the vinegar and sugar made of sweet and sour sauce, poured in the fish, the finished product is golden yellow, outside the scorched inside tender, sweet and sour, delicious, the finished dish is a traditional famous dish. The finished product is golden in color, tender inside, sweet and sour, fresh and tasty.

4 chopped pepper fish head

Chopped pepper fish head is a famous fish dish in Hunan, the source is said to date back to the Yongzheng period of the Qing dynasty, and the Qing dynasty literati Huang Zongxian related, usually bighead carp fish head, chopped pepper as the main ingredient, with soy sauce, ginger, green onion, garlic and other auxiliary materials steamed and become, this dish to the head of the fish, "taste fresh" and chopped pepper "spicy" as a result, this dish to fish head and chopped pepper "taste fresh" and "spicy" as a result. "Spicy" as a whole, hot and spicy red chopped pepper, covered with white tender fish head meat, bubbling hot and fragrant aroma, the fresh fragrance of the fish head is retained in the meat as much as possible, and the flavor of the chopped pepper is appropriately penetrated into the fish. 2018 "chopped pepper fish head" was named "Fish Head". In 2018, "Minced Pepper Fish Head" was named "Chinese cuisine" Hunan top ten classic dishes.

5 steamed perch

Guangdong Province with fish dishes, steamed perch is one of the most famous dishes, this dish to perch as the production of the main material, choose a catty of perch, cooking skills to steam vegetables, taste is salty, steamed just the right amount of time to the fire, the fish is just cooked, tender, smooth, the freshness of the fish is completely rendered, the broth with the sweetness of the rice wine, soy sauce, the fragrance of the mouth! Absolutely every bite is enjoyable.

6 Boiled Fish

Boiled fish, as a nationally renowned Chongqing specialty fish dish, has gained popularity across the country for its unique flavor of both numbing, spiciness, aroma and tenderness. This dish originated in Yubei folk, the development of Yubei restaurants, the original boiled fish is boiled with water, from the boatman's rough way of eating, the original Cuiyun Township, Jiangbei County, Chongqing, catering practitioners in the reference to modern Sichuan cuisine boiled beef, boiled pork slices on the basis of the first research, created a modern boiled fish fillet. Soon boiled fish gradually became popular in Chongqing and eastern Sichuan, and even the whole country.

7 Sour Soup Fish

Sour Soup Fish is a traditional dish of the Miao and Dong ethnic group, and it has been proved that this dish first originated in the area of Tooth and Shuang in Leidong Town, Liping County, and the raw materials used for making it mainly include fish, sour soup, mountain hamlet seeds, and other spices. Initially, the sour soup was made with the end of the wine made from the brewing, and then it was changed into the natural fermentation with the hot rice broth or the sourness of the ingredient itself, and the sour soup was the favorite of the people of Guizhou. Gradually formed a long time ago, after the dish, slightly sour, fragrant and refreshing, fresh and appetizing, Guizhou "Guizhou system" is one of the masterpieces of cuisine.

8 Tai'an fish

Tai'an fish, commonly known as "lump fish", is a fish dish in Chongqing Jianghu cuisine, from Chongqing Tongnan District, Tai'an Town, in Tai'an Parking drivers have found the fish here taste delicious and natural, and the practice of a special, and then spread to the region, and we often eat boiled fish compared to the The Tai'an fish is not spicy, but the flavor is more layered, with Hong Qigong tasting Huang Rong cooking words to describe, "every chew, there will be a different taste, or creamy and tender, or crispy and refreshing, a variety of flavors, varied, as martial arts masters of the endless moves, people can not be guessed".

9 Demoli fish stew

Demoli fish stew is the village of Yihantong Township, Fangzheng County, Heilongjiang Province, Demoli village, due to the village north of the Songhua River, where villagers mainly rely on fishing to make a living, Demoli fish stew is the village's specialties, tender white tofu, wide vermicelli with the tenderness of the fish with the stew aroma filled with a lot of people to drive a car specifically to eat this delicious taste.

10 West Lake Vinegar Fish

West Lake Vinegar Fish, also known as Shuji Chuanzhen, Sister Sister Sung fish, is a traditional local flavor dishes in Hangzhou, Zhejiang Province, belonging to the Zhejiang cuisine, the dish selection of fine, usually about one and a half kilograms of grass carp. When cooking, the fire requirements are strict, only three or four minutes to burn just right; when the dish is served, a layer of sweet and sour vinegar is poured on it, and the color of the finished dish is red and bright, so that the fish is tender and beautiful, with a crab flavor, sweet and sour, distinctive.On September 10, 2018 West Lake Vinegar Fish was named one of the top ten classic famous dishes of Zhejiang Province.

Answer:Xiangjiang River Holding Salt Fish, Golden Fish Playing Lotus, Honey Date Cinnamon Fish, Pan-fried Cod Fish with Thin Cake, Boiling Fish in Pot, Fresh Fish with Bean Curd, Black Bean and Pepper Paddling, Dragon and Phoenix Grape Pearls, and Colorful Crispy Fish Fillets