Suzhou cuisine is often seasoned with distiller's grains. It is good at all kinds of aquatic products and tastes sweet and light. The color is fine, thick and sweet, especially fresh and crisp.
Sweet and sour mandarin fish:
Sweet and sour mandarin fish was formerly squirrel fish. In the Qing Dynasty, it was recorded in Tiaoding Ji that tuna belly was taken, boned, egg yolk dragged and fried into squirrel shape. Cook with oil and soy sauce. Fried fish, that is, mandarin fish, is also called fried fish. Southerners call it osmanthus fish, which means the folding and hanging of the moon.
It is said that there were squirrel fish in Suzhou as early as when Emperor Qianlong went down to the south of the Yangtze River. This squirrel fish is made of carp instead of mandarin fish. After emperor Qianlong tasted it, he praised its delicacy. Later, this dish gradually developed into sweet and sour mandarin fish made of mandarin fish.
Legend has it that when Qianlong went down to the south of the Yangtze River, he once visited Songhelou Restaurant and saw all kinds of mandarin fish in the middle of the lake, so he wanted to eat them. At that time, fish was used to worship the gods and dared not eat it, but it was hard to violate the sacred life. This job has to be discussed with the chef. Finally, he decided to use the fish head as a mouse to escape the sin of the god fish. When a plate of sweet and sour mandarin fish was served on the table, only the fish squeaked, much like a squirrel. The mandarin fish with a ruler has its head stuck in the dish, its body has been boneless, and it is covered with a flower knife. After frying, pour tomato juice, which is sweet and sour, crisp outside and tender inside, and fragrant. Dry dragon to eat, bother to wow.