It is said that there was "squirrel carp" in Suzhou as early as when Emperor Qianlong traveled to the south of the Yangtze River, and Qianlong tasted it. It was later developed into "Squirrel Gui Fish". Qing Dynasty "tune Dingji" has a record of "squirrel fish": "take the seasonal fish, belly bone, drag the egg yolk, fried yellow, as a squirrel style. Oil, soy sauce burning". Seasonal fish, that is, grouper. This record indirectly proves that Suzhou Qianlong years, the legend of "squirrel carp" is possible (not quite understand how the original author of the phrase is explained). The reason is that many of the dishes in the "Tuning Ding Collection" are from the Qian and Jia Dynasties of the Qing Dynasty. Secondly, it can be shown that today's "squirrel guifu" is precisely on the basis of "squirrel fish" developed.