Squirrel fish

Squirrel fish (Chinese: 松鼠鱖魚; pinyin: sōngshǔ guìyú) is a well-known dish in Jiangsu cuisine, originally from Suzhou. It is prepared by deboning and carving a mandarin fish into an ornamental shape similar to a squirrel, and then deep-frying it in batter before dousing it in sweet and sour sauce.[1]

For the taxon of fish known as squirrelfish, see Holocentrinae.
Squirrel fish

See also

References
  1. Ding, Xiaoling (2014-04-29). "苏州：松鼠桂鱼". 中国网 (in Chinese). Archived from the original on 2015-01-07. Retrieved 2015-01-07.
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