Squirrel mandarin fish is the warm sunshine in winter in my heart. Looking at the picture, the orange color alone can drive away the coldness in the chest and fill the heart with warmth. It is also like the orange light shining through the window in the dark night, making people think of the warmth of home.

If you like a dish, it starts with its appearance and ends with its taste. This is how I like squirrel mandarin fish. I became obsessed with its color and shape. I have eaten squirrel mandarin fish many times. Although the details of each chef's knife skills are different, the overall shape is similar. The key is its sweet, sour and salty taste. , and the texture is crispy on the outside and tender on the inside. This taste makes me addicted.

In my mind, squirrel mandarin fish is a model of excellent color, fragrance and taste. It is the white moonlight in my taste memory.

There are actually many ways to eat mandarin fish, such as steaming, which is the best way to preserve the original flavor of mandarin fish. Its taste is fresh and light, as calm and pleasant as water hibiscus. However, the taste of life should be colorful.

So, someone invented a way to eat it that was completely opposite to the original taste: that is the stinky mandarin fish in southern Anhui. In daily life, people abbreviate mandarin fish as mandarin fish. The reason why stinky mandarin fish is smelly is that it has a fermented and mellow taste. After cooking, although the fish tastes fresh and tender, the flavor of stinky mandarin fish is only favored by a few people and cannot satisfy the stomachs of most people.

The more popular way to eat it is: squirrel mandarin fish.

There are several main reasons why squirrel mandarin fish is delicious:

The first factor in a delicious dish is the quality of the raw materials. Mandarin fish is a carnivorous fish and a precious fish in fresh water. Its meat is tender and delicious, with few thorns and thick meat, and has high nutritional value. Mandarin fish can be found in most lakes and rivers across the country.

Zhang Zhihe, a poet of the Tang Dynasty, wrote a poem in his "Fisher's Song": "Egrets fly in front of Xisai Mountain, peach blossoms flow in the flowing water, mandarin fish are fat", praising mandarin fish. It can be seen that people have loved eating mandarin fish for a long time.

For chefs, high-quality raw materials are usually cooked in an authentic way. In their words, the more high-end ingredients, the easier it is to make them. For example: steaming. However, some people believe that the higher the quality of the ingredients, the better it will test the chef's skills. Then, only delicacies with good color, flavor and taste can reflect the chef's knife skills and cooking skills.

The delicious squirrel mandarin fish is also reflected in the unity of color, aroma, taste, and shape. Its aroma and taste test the cooking skills, while the color and shape test the chef's knife skills and aesthetics. When the fried squirrel mandarin fish is served and topped with steaming sweet and sour marinade, the fish will squeak like a squirrel. This again reflects the creativity of the chef.

According to legend, Emperor Qianlong went to the south of the Yangtze River and ate incognito at the Songhelou restaurant in Suzhou. The chef used carp bones, carved patterns on the fish meat, added seasonings and marinated it, fried it in hot oil until it was mature, and then poured it into the carp. Serve with hot marinade. The shape of the mandarin fish is like a squirrel. The fish is crispy on the outside and tender on the inside. It is sweet and sour. Emperor Qianlong was very satisfied, so this delicious squirrel mandarin fish became popular.

I have eaten squirrel mandarin fish many times, and the one that impressed me most was at Huajia Yiyuan Restaurant, as shown in the picture at the beginning of this article. The flower knife treatment on the fish body looks like a golden chrysanthemum blooming, or like a squirrel's raised tail, with green beans sprinkled in the golden center; the fish's mouth opens skyward, and some pine nuts are sprinkled in the soup next to the fish head. It seems that the pine nuts are scattered when the squirrel is eating the pine cones, and the squirrel is looking up at the pine tree, seeming to be looking for the next pine cone.

What a vivid shape! The fish meat is crispy and tender, and the taste is sweet, sour, salty and delicious. It feels like the taste is just right.

Squirrel mandarin fish, a dish with excellent color, flavor and flavor, has spread from China to Southeast Asia and then to all over the world. Even foreigners like to eat Chinese squirrel mandarin fish, not to mention us Chinese Woolen cloth?

A delicious squirrel mandarin fish, the exquisite knife skills, superb cooking skills, and the intoxicating color, aroma, and taste are all classics!

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