Goldfish play lotus, sweet and sour mandarin fish, Xiangjiang River salt fish, diving fish, fish creek fish, Tai 'an fish, perfume fish, fat sausage fish, perfume fish.

Sweet and sour mandarin fish, also known as Squirrel mandarin fish, is a famous special dish in Suzhou, Jiangsu Province, belonging to Su cuisine-Subang cuisine, with mandarin fish (or mandarin fish) as the main material.

On September 18, 20 10, Chinese Cuisine was officially released, and "Sweet and Sour Mandarin Fish" was rated as one of the top ten classic dishes in Jiangsu.

Octopus balls, small fish biscuits, pickled fish, braised fish, sweet and sour fish, boiled fish, stone fish, fish-flavored eggplant seeds, whole fish feast, fish-flavored shredded chicken, dry pot hairtail, sauce-flavored grilled fish, braised fish pieces, fish-flavored tofu, sizzling squid, dried fish, boiled fish, fish hot pot, crispy hairtail, pickled fish and fish head spicy soup.

1 fish with Chinese sauerkraut

Pickled fish is one of the most popular fish dishes. This is a classic dish from Chongqing. It is famous for its unique seasoning and unique cooking technology. Popular in the 1990s, it is one of the pioneers of Chongqing Jianghu cuisine. There are different opinions on the historical origin of pickled fish, which can not be verified so far. Inherited, the production method is different, but the taste is basically the same. Grass carp is the main ingredient, and it is cooked with pickles and other ingredients. It tastes sour and delicious. Lactic acid in kimchi can also promote the absorption of iron and increase people's appetite.

Sweet and Sour Mandarin Fish

Squirrel mandarin fish can be regarded as a frequent visitor to the top ten best fish methods in China. This dish is a traditional famous dish in Suzhou, Jiangsu Province, which belongs to Jiangsu cuisine and has been listed as the top-grade delicacies at banquets all over the south of the Yangtze River. According to legend, when Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, he went to Suzhou Songhelou Restaurant in incognito. The chef boned the carp, carved patterns on the fish, seasoned it, marinated it a little, dragged it with egg yolk paste, fried it in a hot oil pan, and poured hot sweet and sour gravy, which looked like a mouse, crisp outside and tender inside, sweet and sour.

3 sweet and sour carp

This dish is a traditional famous dish in Jinan City, Shandong Province, which belongs to Shandong cuisine and is also one of the representative dishes of Shandong cuisine. According to historical records, the Yellow River carp has become a well-known food as early as 3,000 years ago, and this sweet and sour carp dish originated in Luokou, Jinan, and gradually spread to Shanxi, Henan and other places. When making sweet and sour carp, you should first insert a flower knife into the fish, wrap it in thick paste, fry it, and then tilt the head and tail of the carp, supplemented by aged vinegar and sugar, to make sweet and sour juice.

4 Duojiao Fish Head

Fish head with chopped pepper is a famous fish dish in Hunan. It is said that it can be traced back to the Yongzheng period of the Qing Dynasty and is related to Huang Zongxian, a scholar in the Qing Dynasty. Generally, the head of bighead and chopped pepper are the main ingredients, and steamed with soy sauce, ginger, onion, garlic and other accessories. This dish combines the "fresh" taste of fish head with the "spicy" taste of chopped pepper, which is covered with white and tender fish head meat. 20 18 "Fish Head with Chopped Pepper" was rated as one of the top ten classic dishes in Hunan as "Chinese Cuisine".

5 steamed bass

Steamed bass is one of the most famous fish dishes in Guangdong Province. This dish is based on perch, and about a catty of perch is selected. Cooking skills are mainly steaming, which is salty and fresh, and the steaming time is just right. The fish is just cooked, tender and smooth, and the fish is delicious and complete. The soup, rice wine and soy sauce are sweet, and every bite is absolutely enjoyable.

6 boiled fish

Boiled fish, as a national famous dish in Chongqing, is deeply loved by people all over the country for its unique flavor of hemp, spicy, fragrant and tender. This dish originated from the folk in Yubei and developed in restaurants in Yubei. The original boiled fish was made with boiled water, which came from the extensive diet of boatmen. Catering workers in Cui Yun Township, Jiangbei County, Chongqing took the lead in researching and creating modern boiled fish fillets on the basis of learning from modern Sichuan cuisine boiled beef and boiled meat slices. Soon boiled fish gradually became popular in Chongqing and eastern Sichuan, and even swept the country.

7 sour soup fish

Sour soup is a traditional dish of Miao and Dong people. According to textual research, this dish originated in Shuang Yi, Donglei Town, Liping County. The main raw materials are fish, sour soup, litsea cubeba and other seasonings. The original sour soup is brewed with tail wine, then fermented naturally with hot rice soup or modulated with the sour taste of the ingredients themselves. Cooking fish and vegetables with sour soup is the favorite of Guizhou people, which gradually formed a long time ago. After cooking, it is slightly sour and fragrant.

8 Taian fish

Taian fish, commonly known as "Tuotuo fish", is a famous dish in Chongqing Jianghu cuisine. From Taian Town, Tongnan District, Chongqing. Drivers who parked in Tai 'an found that the fish here were delicious, natural and special, so they spread all over the world. Compared with boiled fish that people often eat, Taian fish is not spicy, but it tastes more layered. In Hong Qigong's words of tasting Huang Rong's cooking, he said, "Every time you chew,

9 Demolis stewed fish

Desmond stewed fish is Desmond Village, Yihantong Township, founder county City, Heilongjiang Province. Because the north of this village is close to Songhua River, the villagers here mainly live by fishing. Desmolly stewed fish is a special dish in the village. Tender white tofu and wide vermicelli stew the tender fragrance of fish, and many people drive to eat this delicious food.

10 Xihu vinegar fish

West Lake vinegar fish, alias Shu Sao Chuan Zhen and Song Saoyu, is a famous dish with traditional local flavor in Hangzhou, Zhejiang Province, belonging to Zhejiang cuisine. This dish is carefully selected, usually about a catty and a half of grass carp. When cooking, the heat is strict, and it takes three or four minutes to cook; When serving, pour a layer of sweet and sour water to make the dishes red and bright, and make their fish tender and beautiful, with crab flavor, sweet and sour taste and unique flavor. September 2065438+08 10 Xihu vinegar fish was rated as one of the top ten classic dishes in Zhejiang.

Answer: Salt and pepper Xiangjiang fish, goldfish playing with lotus flowers, candied mandarin fish, fried cod in pancakes, boiled fish in pots, fresh fish in watercress, paddling with black beans and peppers, dragon and phoenix grape beads, and colorful crispy fish fillets.