Squirrel fish is a traditional dish in Jiangsu Province, belonging to the Su cuisine, the dish is made of yellowtail as the main ingredient; squirrel fish is named for its resemblance to a squirrel, and is usually made of yellowtail, carp, Mandarin and other fish, the fish is removed from the scales, gills and internal organs, and washed with water. To the thoracic and abdominal fins at the knife, the head of the fish cut down, and then from the lower jaw at the knife, the head of the fish split in half, with a knife slightly pat, pick off both sides of the fish, in addition to clean the chest of fine thorns, the fish connected to the tail into the frying pan deep-fried to a golden brown, and then poured with sauce platter and become a gourmet food; its color and luster is bright, tender and crispy, sweet and sour to the taste.