According to legend, Ganlong went down to the south of the Yangtze River and came to Songhe Tower in Suzhou. When he saw a lively carp on the altar, he named the chef to cook it for him. The chef was glad to hear that the emperor had arrived, and did not dare to neglect it. He not only worked hard on the taste, but also burned the fish into the shape of a squirrel with its head held high and its tail held high. After eating it, it was greatly appreciated, and the "squirrel fish" became famous. Nowadays, squirrel fish mostly take mandarin fish as raw material, with red sauce color, crisp outside and tender inside, sweet and sour taste, full of color, fragrance and taste, which makes people drool.
raw material
Squirrel is named after its shape. It is usually made of yellow croaker, carp, salmon and other fish. The fish is scaled, gills and internal organs are removed and washed with clear water. Cut off the fish head with a knife at the chest and abdomen fin, then cut off the fish head from the lower jaw, split the fish head by half, pat it slightly with a knife, remove both sides of the fish, remove the fine spines on the chest, fry the fish tails in an oil pan until golden brown, and then pour the sauce on the platter. Bright color, fresh, crisp and fragrant, sweet and sour.