1. Squirrel fish (Squirrel fish is one of the traditional famous dishes in Jiangsu Province. It belongs to Jiangsu cuisine. Squirrel fish is named after its similar shape. It is usually made from fish such as yellow croaker, carp, mandarin fish, etc., and the scales, gills, and internal organs of the fish are removed.

, wash with clean water. Cut off the fish head with a knife at the pectoral and pelvic fins, then cut the fish head into half with a knife, pat it slightly with a knife, remove the fish meat on both sides, and remove the fine spines on the chest.

The fish tail is fried in oil until golden brown, and then topped with a platter of sauce. It is bright in color, tender and fragrant, and tastes sour and sweet.) 2. Xiangyou eel paste (Xiangyou eel paste is a dish from Jiangnan area.

This special traditional dish belongs to Subang cuisine. It is named after the eel paste is still sizzling in the dish. It uses fresh eel as raw material and cuts it into pieces after being slaughtered on the same day.

Stir-fried. The color is deep red, oily but not greasy, fresh and delicious. It is characterized by its delicious taste, rich flavor and appetizing fitness.