"Squirrel Mandarin Fish" is a traditional Chinese dish from Suzhou, Jiangsu Province, belonging to the Su cuisine family. It has always been a favorite dish at banquets throughout the south of the Yangtze River. With Mandarin fish dishes have long been around, generally steamed or braised mainly, and the production of Mandarin fish dishes shaped like squirrels is the first Suzhou region. Legend has it that when Emperor Qianlong of the Qing Dynasty traveled to the south of the Yangtze River, he had to Suzhou Songhelou restaurant for dinner, the chef used carp out of the bone, carved patterns on the fish, plus seasoning slightly marinated, dragged on the egg yolk paste, into the hot frying pan tender fried ripe, poured with boiled hot sweet and sour marinade, the shape of a mouse, crispy and tender, sweet and sour, tasty. Qing Dynasty "tune Dingji" records: "squirrel fish, take (fish season) fish belly skin, remove the bone, drag the egg yolk, fried yellow, fried into a squirrel style, oil, soy sauce burn". This dish has a history of more than two hundred years since its creation.