Squirrelfish is a traditional dish in Su Gang Cuisine; while pine nuts fish is Cantonese cuisine.

2, the main ingredients are different:

The main ingredient of pine nuts fish is grass carp; while the main ingredient of squirrel fish is guppy.

3, the taste of the dish is different:

The taste of squirrelfish is sweeter and more sour than that of pineapple.

The squirrelfish looks orange in color, and tastes crispy outside and tender inside, sweet and sour. And it is rich in protein, fat, calcium, potassium, magnesium, selenium and other nutrients, tender meat, extremely easy to digest, generally more suitable for children, the elderly and people with poor digestive function.

The pine nut fish is named for its flesh which is shaped like pine nuts. It is characterized by its beautiful appearance, elegant and generous, crispy and sweet, slightly acidic and sweet, wake up the stomach and delicious, and is a common feast. The main ingredient of pine nut fish is grass carp, whose flesh is high in protein and low in fat, making it a relatively high-quality protein resource. Grass carp has a body shape similar to that of mackerel, with a slightly obtuse muzzle and two rows of hypopharyngeal teeth in the shape of a comb, which is an important freshwater fish in China, and together with silver carp, bighead carp, and mackerel, it constitutes China's famous "four big fishes".