Squirrel is a special food in China, which belongs to one of the vegetarian recipes of Jiangsu, Zhejiang and Shanghai. Colorful, tender and crisp, sweet and sour. Taking bamboo shoots as the main material, the cooking method of sweet and sour squirrel fish is dominant, and the taste belongs to sweet and cool taste.

Historical origin

It is said that as early as when Emperor Qianlong went down to the south of the Yangtze River, there was a kind of "squirrel carp" in Suzhou, which Qianlong once tasted. Later, it developed into "sweet and sour mandarin fish". There is a record about "squirrel fish" in Tiaodingji in Qing Dynasty: "Take seasonal fish, bone it, drag the yolk, fry it yellow, and make it squirrel fish style. Oil and soy sauce are burnt. "

Seasonal fish, that is, grouper. This record indirectly proves that Suzhou may have the legend of "squirrel carp" during the Qianlong period. Because many dishes in Dancing Ding Ji are dry and elegant. Secondly, it can be explained that today's sweet and sour mandarin fish is developed on the basis of squirrel fish.

The difference is that the ancient "squirrel fish" hung egg yolk paste, but today's "squirrel fish" is dried starch. The ancient "squirrel fish" was fried with "oil and soy sauce", but today, the marinade is fried and poured directly on it. In addition, today's "squirrel fish" is more realistic in shape and delicious in taste, which is incomparable to the ancient "squirrel fish".