Sweet and Sour Mandarin Fish, also known as Squirrel Mandarin Fish, is a famous special dish in Suzhou City, Jiangsu Province, which belongs to Su cuisine-Subang cuisine, with Mandarin Fish (or mandarin fish) as the main ingredient.
On September 20 18, "Chinese food" was officially released, and "Squirrel mandarin fish" was rated as one of the top ten classic dishes in Jiangsu.
Octopus balls, small fish biscuits, pickled fish, braised fish, sweet and sour fish, boiled fish, stone fish, the flavor of fish eggplant, whole fish feast, fish-flavored shredded chicken, hairtail in griddle, roasted fish in sauce, braised fish pieces, fish-fish tofu, sizzling squid, dried fish fillets, boiled fish, fish hot pot, crispy hairtail, pickled fish and fish head spicy soup.
1 fish with Chinese sauerkraut
Fish with pickled vegetables is one of the most popular fish dishes. It is a classic dish originating from Chongqing. It is famous for its unique seasoning and unique cooking techniques. It was popular in the 1990s and is one of the pioneers of Jianghu dishes in Chongqing. There are different opinions about the historical origin of pickled fish, which can't be verified so far. After passing on, the production methods are also different, but the taste is basically the same. It is cooked with grass carp as the main material and pickles and other ingredients, and it tastes sour and delicious. Lactic acid in pickled vegetables can also promote the absorption of iron by human body and increase people's appetite.
Squirrel mandarin fish
Squirrel mandarin fish can be regarded as a frequent visitor in the top ten best fish practices in China. This dish is a traditional and famous dish in Suzhou, Jiangsu Province, belonging to Jiangsu cuisine, and has been listed as a top-grade delicacy at banquets all over the south of the Yangtze River. According to legend, when Emperor Qianlong of the Qing Dynasty went down to the south of the Yangtze River, he went to Suzhou Songhelou Restaurant for dinner incognito. The chef used carp to bone, carved patterns on the fish, seasoned it, marinated it a little, dragged it with egg yolk paste, fried it in a hot oil pan, and poured it with hot sweet and sour marinade, which looked like a mouse, crispy outside and tender inside, sweet and sour.
3 sweet and sour carp
This dish is a traditional famous dish in Jinan City, Shandong Province, belonging to Shandong cuisine, and it is also one of the representative dishes of Shandong cuisine. According to historical data, it shows that Yellow River carp has become a well-known food as early as 3,000 years ago, and this sweet and sour carp dish originated in Luokou, Jinan, and then gradually spread to Shanxi, Henan and other places. When cooking sweet and sour carp, you should first put a flower knife on the fish, wrap it in thick paste, fry it, and then tilt the head and tail of the carp, supplemented by old vinegar and sugar to make sweet and sour juice.
4 Duojiao Fish Head
Fish head with chopped pepper is a famous fish dish in Hunan, which is said to date back to Yongzheng period of Qing Dynasty, and is related to Huang Zongxian, a scholar in Qing Dynasty. It is usually steamed with bighead fish head and chopped pepper as the main ingredients, accompanied by soy sauce, ginger, onion, garlic and other accessories. This dish combines the "delicious" taste of fish head with the "spicy" taste of chopped pepper, and the burning red chopped pepper is covered with white and tender fish head meat. In 20 18, "Fish Head with Chopped Pepper" was rated as one of the top ten classic dishes in Hunan.
5 Steamed bass
Steamed perch is one of the most famous dishes made of fish in Guangdong Province. This dish is made of perch as the main ingredient, and about a catty of perch is selected. The cooking skills are mainly steamed, the taste is salty and fresh, the steaming time is just right, the fish is just cooked, tender and smooth, and the fish is delicious and completely presented. The soup is sweet with rice wine and fragrant with soy sauce, and every bite is absolutely enjoyable.
6 boiled fish
Boiled fish, as a national famous fish dish in Chongqing, is loved by people all over the country with its unique flavor of hemp, spicy, fragrant and tender. This dish originated from the folk in Yubei, and developed in restaurants in Yubei. The original boiled fish was made by boiling water, which came from the extensive diet of boatmen. The catering practitioners in Cui Yun Township, Jiangbei County, Chongqing took the lead in researching and creating modern boiled fish fillets on the basis of learning from the modern Sichuan cuisine boiled beef and boiled meat slices. Soon boiled fish gradually became popular in Chongqing and eastern Sichuan, and even swept the country.
7 sour soup fish
Sour soup is a traditional dish of the Miao and Dong ethnic groups. According to textual research, this dish originated from the Shuang Yi zone in Leidong Town, Liping County. The main raw materials are fish, sour soup, Shancangzi and other spices. The original sour soup was made from the tail wine after brewing, and then it was fermented naturally with hot rice soup or prepared with the sour taste of the ingredients themselves. Cooking fish dishes with sour soup is the favorite of Guizhou people, and it gradually formed a long time ago. After it became a dish, it was slightly sour and fragrant.
8 Taian fish
Tai 'an fish, commonly known as "Tuotuo fish", is a famous fish dish in Chongqing Jianghu dishes. It comes from Tai 'an Town, Tongnan District, Chongqing. Drivers who parked in Tai 'an found that the fish here tastes delicious and natural, and the method is special, and then spread to all places. Compared with boiled fish that everyone often eats, Tai 'an fish is not spicy, but its taste is more layered. It is described by Hong Qigong's words of tasting Huang Rong's cooking skills, that is, "Every time you chew it,
9 demeoli stewed fish
Desmolly stewed fish is Desmolly Village in Yihantong Township, founder county City, Heilongjiang Province. Because this village is near Songhua River in the north, the villagers here mainly rely on fishing to make a living. Desmolly stewed fish is a special dish in the village. The tender white tofu and wide vermicelli are stewed with the tender fragrance of fish, and many people drive to eat this delicious taste.
10 Xihu vinegar fish
West Lake vinegar fish, alias Shu Sao Chuan Zhen and Song Saoyu, is a famous dish with traditional local flavor in Hangzhou, Zhejiang Province, which belongs to Zhejiang cuisine. The selection of this dish is fine, usually about one and a half Jin of grass carp is selected. When cooking, the temperature is strict, and it can only be cooked properly in three or four minutes; When the dish is served, a layer of sweet and sour water is poured on it, so that the color of the dish is red and bright, making its fish tender and beautiful, with crab flavor, sweet and sour, and unique. On September 20 18 10, West Lake vinegar fish was rated as one of the top ten classic dishes in Zhejiang.
Answer: Xiangjiang River fish with salt, goldfish playing with lotus, candied mandarin fish, pancake fried cod, boiled fish in pot, fresh fish with watercress, black bean pepper paddling, dragon and phoenix grape beads, and colorful crisp fish slices.